Try this almond and rhubarb tart, which is wonderful with a cup of tea mid-afternoon, and perfect to perk one up 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.
ALMOND AND RHUBARB TART RECIPEServes 8
Pastry1½ cups flour1 Tbsp brown sugar60g cold butter, cut in cubes1 egg
Filling½ cup whole almonds100g ground almonds150g butter100g brown sugar½ tsp vanilla3 eggs1½ cups chopped rhubarb cup slivered almonds1 Tbsp melted butterWhipped cream to serve
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.
