Almond and rhubarb tart

Babiche Martens

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 it is 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

1. Preheat an oven to 180C.
2. 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.
3. For the filling place the almonds and ground almonds into a food processor and blitz.
4. 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.
5. Layer the remaining rhubarb and sprinkle over the slivered almonds. Brush with a little melted butter. Bake for 30 minutes until just set.
6. Serve warm with whipped cream.

More from Angela Casley

• Miso grilled vegetable salad
• Lamb casserole with herb dumplings