This Rhubarb and Almond Tart celebrates the best seasonal fruit of the moment. Rhubarb needs cooking with sugar to bring out its best, though the young stems have a superior flavour and it is in sweet dishes like crumbles, tarts and cakes that they truly shine…
Here are the different ingredients you will need to have to prepare the Rhubarb and Almond Tart that serves 6 to 8 and ready in 15 minutes
- 350 g shortcrust pastry ( homemade in Tips)
- 400 g Rhubarb, trimmed and cut into short lengths
- 150 g golden caster sugar
- 100 g butter
- 2 large free range eggs
- 100 g ground almonds
- 1 tsp baking powder
- 50 g plain flour
Here are now the different steps you need to follow to make the Rhubarb and Almond Tart with a cooking time of 45 minutes
Start by preheating the oven to 400°F or 200°C. Make your shortcrust pastry, then roll the pastry out and line in a medium tart tin. Prick the base, line with parchment paper, fill with baking beans and cook for 15 minutes. Remove the beans and paper and bake for 5 more minutes, until the pastry is almost cooked through.
Meanwhile, toss together the rhubarb with 50 g sugar, put in an ovenproof dish and bake also for 15 minutes until the rhubarb is just tender. Turn the oven to 350°F or 180°C.
Whisk together with electric beaters the butter, eggs, almonds baking powder, flour and remaining 100 g sugar until very soft. Place half the rhubarb in the base of the pastry case and spread the almond mixture over the top. then, scatter over the remaining rhubarb and bake for 45 minutes until golden.
Leave to cool, then slice and serve with a spoonful of crème fraîche or vanilla ice cream, if liked.
P.S. When you love Rhubarb here are two links :
