Rhubarb and almond tart
SERVES
10
PEOPLE
PREP TIME
75
MINUTES
COOKING TIME
40
MINUTES
CUISINE
COURSE
Baking
Method
Rub the cold butter into the flour until it looks like rough breadcrumbs: try not to over mix.
Stir the sugar into the egg, mix it lightly until it begins to dissolve. Add this to the flour and butter mixture with a fork. Bring everything together with your hand.
Wrap the pastry in parchment and allow to rest in the fridge for at least an hour or overnight.
Preheat the oven to 180°C and place a disc of parchment on the base of a 9-inch tart case, butter and flour the sides.
Roll the pastry into a disc about 3mm in depth — it should be larger than your case. Gently lower it into the case and allow it to fall into shape. Leave a little over the edge, you can tidy this up after baking. Prick the base all over with a fork and spread some baking beans on top. Bake blind for 10 minutes until it's a light biscuit colour. Set aside to cool.
To make the filling, beat the butter and sugar until light and fluffy. Gently beat in the egg, then the vanilla, ground almonds and slivered almonds, until everything is combined.
Scoop this mixture into your pastry case and flatten it out. Place the rhubarb stalks on top. I like to place lines in each of the four corners as shown here in the image, but you can decorate as you wish. Press the rhubarb down ever so slightly.
Bake for about 40 minutes until the filling is set and the pastry is golden. Allow to cool in the tin until cool enough to handle then gently remove onto a wire rack to cool completely.
Ingredients
For the pastry:
225g flour
140g cold butter, cubed
55g caster sugar
1 egg, lightly beaten
For the filling:
125g butter
115g golden caster sugar
1 egg, lightly beaten
1 tsp vanilla
125g ground almonds
20g slivered almonds, chopped
250g rhubarb, leaves and tips removed and sliced to half the length of your 9-inch tart case
Method
Rub the cold butter into the flour until it looks like rough breadcrumbs: try not to over mix.
Stir the sugar into the egg, mix it lightly until it begins to dissolve. Add this to the flour and butter mixture with a fork. Bring everything together with your hand.
Wrap the pastry in parchment and allow to rest in the fridge for at least an hour or overnight.
Preheat the oven to 180°C and place a disc of parchment on the base of a 9-inch tart case, butter and flour the sides.
Roll the pastry into a disc about 3mm in depth — it should be larger than your case. Gently lower it into the case and allow it to fall into shape. Leave a little over the edge, you can tidy this up after baking. Prick the base all over with a fork and spread some baking beans on top. Bake blind for 10 minutes until it's a light biscuit colour. Set aside to cool.
To make the filling, beat the butter and sugar until light and fluffy. Gently beat in the egg, then the vanilla, ground almonds and slivered almonds, until everything is combined.
Scoop this mixture into your pastry case and flatten it out. Place the rhubarb stalks on top. I like to place lines in each of the four corners as shown here in the image, but you can decorate as you wish. Press the rhubarb down ever so slightly.
Bake for about 40 minutes until the filling is set and the pastry is golden. Allow to cool in the tin until cool enough to handle then gently remove onto a wire rack to cool completely.
