Caroline Jones' apple and rhubarb free-form tart

Pastry: 

1. 1.In a food processor, combine the plain flour, salt and sugar and blitz to combine.
2. 2.Add the butter and pulse until the butter is roughly incorporated into the flour mix (there will still be little, pea-sized, chunks of butter).
3. 3.Add the cream and iced water and continue to pulse until the dough just comes together.
4. 4.Turn the dough out onto your bench and press the dough together before forming a disc, wrapping in plastic and refrigerating for approximately 1 hour or until required.

Filling: 

1. 1.In a bowl, combine sliced apple, rhubarb, lemon juice and zest, cornstarch and vanilla bean and toss together. Set to one side.
2. 2.Remove the pastry dough from the refrigerator and turn onto a floured surface.
3. 3.Roll the pastry into a round disc approximately 5mm thick.
4. 4.Transfer to a large baking sheet and refrigerate until required.
5. 5.Remove the pastry from the refrigerator and pile the filling into the centre of the pastry disc.
6. 6.Fold the pastry over the apple rhubarb mix, pinching together to seal and to stop any cracks.
7. 7.Return to the refrigerator for 20–30 minutes before cooking.

Cooking:

1. 1.Preheat your oven to 180°C.
2. 2.Remove the tart from the refrigerator and brush the pastry with the egg mix.
3. 3.Scatter over the raw sugar before placing the tart onto the middle shelf of the oven and bake for 40 minutes, or until such time as the crust is golden brown and the filling is cooked.