Try this rhubarb and almond tart, which is wonderful with a cup of tea mid-afternoon, and perfect to perk one up, especially on these chilly wet days. A dab of lightly whipped cream on the side is a must. A little of this will go a long way, although itis not overly sweet.
For the pastry
1 ½ cups
Flour
1 Tbsp
Brown sugar
60 g
Cold butter, in cubes
1
Egg
For the filling
½ cup
Almonds, whole (Main)
100 g
Ground almonds (Main)
150 g
Butter
100 g
Brown sugar
½ tsp
Vanilla
3
Eggs
1 ½ cups
Rhubarb, chopped (Main)
1 cup
Slivered almonds (Main)
1 Tbsp
Melted butter
1 bottle
Cream, whipped, to serve
Directions
Preheat an oven to 180C.
To make the pastry, place the flour, brown sugar and butter into a food processor. Blitz until it resembles fine breadcrumbs. Add the egg and blitz until a dough forms. Roll on a lightly floured bench to fit a 23cm tart tin. Bake blind with rice for 10 minutes, then remove the paper and rice. Bake for a further 5 minutes to dry out the base.
For the filling place the almonds and ground almonds into a food processor and blitz.
Cream the butter and sugar until light and creamy. Add the vanilla and eggs beating for 2 minutes. Fold in the almond mixture. Sprinkle 1 cup rhubarb onto the tart base. Spread over the almond mixture.
Layer the remaining rhubarb and sprinkle over the slivered almonds. Brush with a little melted butter. Bake for 30 minutes until just set.
