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
- Preheat the oven to 170°C.
- Use the extra butter to lightly grease the inside of a cake tin that's 18cm across, and has a loose bottom.
- 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.
- Press the circle of pastry into the bottom of the cake tin, lining the base and part-way up the sides.
- In a large bowl, cream the butter and sugar together.
- In a little bowl, beat the eggs together with a fork.
- Add the eggs to the sugary butter, along with two tablespoonsful of the ground almonds. Mix all this together.
- 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.
- Spoon the batter into the pastry-lined cake tin.
- Trim the ends of the rhubarb and chop it into chunks. Arrange these artfully on top of your tart.
- Sprinkle the flaked almonds over the top.
- 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.
