Myrtle’s Almond Tart with Rhubarb & Strawberries
This was one of the first recipes I learned from Myrtle when I came to Ballymaloe House in the late 1960’s – still a top favourite.
SERVES
12
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
110g soft butter
110g caster sugar
110g ground almonds
300ml whipped cream
For the filling
900g garden rhubarb
200-250g sugar
early Irish strawberries (or raspberries in season)
Redcurrant glaze (optional)
sweet cicely, to garnish
2 x 18cm sandwich tins or 24 tartlet tins
For the redcurrant glaze
350g redcurrant jelly
1 tbsp water approx. (optional)
Method
Preheat the oven to 180°C/Gas Mark 4.
Cream the butter and sugar together, stir in the ground almonds together.
Divide the mixture between the two tins. Bake in the pre-heated oven for 20-30 minutes approx., or until golden brown.
The tarts will be too soft to turn out immediately, so cool for about 5 minutes before removing from tins.
Do not allow to set hard or the butter will solidify, and they will stick to the tins.
If this happens, pop the tins back into the oven for a few minutes so the butter melts, they will then come out easily. Allow to cool on a wire rack.
To make the rhubarb, preheat the oven to 200˚C/Gas Mark 6.
Wipe the rhubarb but do not peel, slice into 2 1/2 cm pieces and arrange in a single layer in a medium size oven-proof dish.
Scatter the sugar over the rhubarb and allow to macerate for 30 minutes.
Roast in the oven for 20-30 minutes approx., depending on size, until the rhubarb is just tender.
For the redcurrant glaze: In a small stainless steel saucepan melt the redcurrant jelly, add 1 tablespoon of water if necessary. Stir gently, but do not whisk or it will become cloudy.
Cook it for just 1-2 minutes longer or the jelly will darken. Store any leftover glaze in an airtight jar and reheat gently to melt it before use.
If you are using yellow or green fruit, use apricot glaze instead of red currant jelly.
Just before serving, arrange the roast rhubarb on the base, top with raspberries.
Glaze with redcurrant glaze. Decorate with rosettes of whipped cream. Garnish with sweet cicely.
