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)
