Recipe for Rhubarb and Almond Tart
- Rhubarb and Almond Tart
- You will need a fluted tart tin 9½ inches in diameter and 1 inch deep.
- Serves 6-8
- Approximately 600g rhubarb
- For the sweet pastry
- 250g (9oz) plain flour
- 150g (5oz) butter
- 25g (1oz) icing sugar
- 1 egg, 1 egg yolk
- For the almond filling:
- 100g butter, softened
- 100g icing sugar
- 100g ground almonds
- 2 eggs
- 1 teaspoon plain flour
Preheat the oven to 190C (375F, Gas mark 5). Make the pastry by rubbing the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Add the egg and egg yolk, work it into the mixture until it forms into a ball. (I use a food processor). Chill the pastry while you make the filling. Chop up the rhubarb into chunks, sprinkle with a little caster sugar and pop in the oven to roast until almost tender. Younger rhubarb will cook quicker. For the almond filling, beat the butter and sugar together until it is fluffy then add the flour, eggs and ground almonds. Alternatively combine the ingredients in the food processor. Set aside. Line the tart case with the pastry and then spread over a layer of the almond filling. Arrange the rhubarb onto the filling. Sprinkle with caster sugar and bake for 30-40 minutes. Serve with cream or ice cream.
