Rhubarb and almond tart

Yes, yet another rhubarb recipe! But I just love the stuff, and this one pairs rhubarb with almonds and also orange, which is a great combination. This recipe came on a flyer from Sainsbury's. It's very easy to make.

Ingredients
  • Puff pastry (either ready rolled or a block - either way you won't use it all, so plan some other pastry dish at the same time)
  • 100g of unsalted butter, plus extra for greasing
  • 100g of caster sugar
  • 2 eggs
  • 150g of ground almonds
  • 1 orange
  • A quarter of a teaspoon of ground cinnamon
  • 225g of rhubarb
  • 1 tablespoonful of flaked almonds
Method
  1. Preheat the oven to 170°C.
  2. Use the extra butter to lightly grease the inside of a cake tin that's 18cm across, and has a loose bottom.
  3. Roll out the pastry (if it's not already rolled) to about half a centimetre thick. Put a dinner plate topside down on it and cut around it.
  4. Press the circle of pastry into the bottom of the cake tin, lining the base and part-way up the sides.
  5. In a large bowl, cream the butter and sugar together.
  6. In a little bowl, beat the eggs together with a fork.
  7. Add the eggs to the sugary butter, along with two tablespoonsful of the ground almonds. Mix all this together.
  8. Grate the zest from the orange and add this to the mixture, along with the cinnamon and the rest of the ground almonds. Fold it all together into a smooth batter.
  9. Spoon the batter into the pastry-lined cake tin.
  10. Trim the ends of the rhubarb and chop it into chunks. Arrange these artfully on top of your tart.
  11. Sprinkle the flaked almonds over the top.
  12. Bake in the oven for 40 minutes, until golden. I must say mine wasn't done in that time, and it stayed in the oven for a further quarter of an hour without going golden, but it tasted good all the same.