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Rhubarb and almond tart

Bright pink forced rhubarb brings a welcome splash of colour to dreary winter days. The rhubarb is grown indoors in warm, dark conditions that force the shoots to grow quickly in search of light.

  • Timer Prep 45 min
    Cook 60 min
  • Chart 280.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

Chill and dice the butter. Zest the lemons. Trim and cut the forced rhubarb into 5cm lengths.

For the Pastry

For the Filling

And the rest...

  1. 1 Heat the oven to 190°C/375°f/gas 5 (170°C for fan ovens).
  2. 2 To make the pastry, sift the flour into a large bowl and rub in the butter to form fine breadcrumbs.
  3. 3 Stir in the ground almonds and icing sugar, then 2-21⁄2 tbsp cold water per cake being made.
  4. 4 Bring the mixture together to form a firm dough. Knead briefly and wrap in clingfilm. Chill for 20 minutes. Move on to the next step while you wait.
  5. 5 Meanwhile, arrange the rhubarb in a single layer in a roasting tin. Scatter over half of the demerara sugar and roast for 10-12 minutes, until just tender then set aside to cool slightly.
  6. 6 Roll out the pastry and use to line one lightly greased 23cm loose-bottomed flan tin per cake. Line with baking parchment and baking beans, and bake for 15 minutes.
  7. 7 Remove the paper and beans and return to the oven for a further 5 minutes.
  8. 8 Whisk the eggs and caster sugar together in a bowl until doubled in volume.
  9. 9 Fold in the soured cream and lemon zest until just combined, then pour into the pastry case until it’s three-quarters full.
  10. 10 Carefully spoon the rhubarb pieces over the top and bake for 20-25 minutes, until pale golden and set.
  11. 11 Scatter over the remaining demerara sugar. Leave to stand for 5 minutes.
  12. 12 Serve warm with Greek-style yogurt.
  • Average per serving
  • Calories 280.0kCal
  • Fat14.7g
  • Saturated6.9g
  • Salt0.23g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg