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? (6 servings)
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 http://www.sainsburys-live-well-for-less.co.uk/recipes-inspiration/recipes/rhubarb-almond-tart/
)
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