A Piece of Cake – Rhubarb and Almond Tart
Posted on April 23, 2014 by Dzung Thuy Nguyen
Rhubarb and almond tart is the combination of tangy rhubarb in ground almond mixture on top of crisp, buttery pastry. It was a hit at my gathering with friends who would otherwise not fancy rhubarb’s strong and tart flavour. Better save this recipe for March – April time when this fruit is fresh in season.
What’s in it?
- ½ x 375g pack lighter ready rolled puff pastry
- 100g unsalted butter, at room temperature
- 100g white caster sugar
- 2 medium eggs, beaten
- 150g ground almonds
- Zest of 1 orange
- ¼ teaspoon ground cinnamon
- 225g rhubarb, trimmed and cut into 4-5cm lengths
- 1 tablespoon flaked almonds
- ½ tablespoon icing sugar, for dusting
How’s it made?
- Preheat the oven to 190°C, fan 170°C, gas 5. Cut the pastry into a 22cm circle (use a dinner plate as a template). Press into a round 18cm loose-based cake tin, lining the base and part way up the sides.
- Using a hand-held electric whisk, cream the butter and sugar together. Add the eggs and 2 tablespoons of the ground almonds, and whisk again. Fold in the remaining ground style-almonds with the orange zest and cinnamon.
- Spoon the almond mixture into the pastry-lined tin, then top with the rhubarb. Sprinkle over the flaked almonds.
- Bake for 40 minutes, until golden. Dust with icing sugar and remove from the tin. Cut into slices and serve warm.
(Source: Adapted from Sainsbury’s recipe)