It’s rhubarb season again and I love to find new ways of cooking it. I’ve done compotes, crumbles and cakes with I but never tried them in a tart. I looked at a few recipes on the net but couldn’t find one that I liked so I did a mix of a few recipes here and there and the result was a delicious almond and rhubarb tart.
1 sweet pastry (see recipe here)
120g almond powder
A few drops of almond essence (optional)
For the rhubarb:
3 or 4 sticks rhubarb (about 500g)
- Wash and cut the rhubarb in 3cm (2 inches) chunks and place in a sieve sitting on a bowl. Sprinkle with the 150g sugar and let it macerate for 2 hours so the water drains out.
- Meanwhile, make the pastry and refrigerate until ready to roll.
- Butter and flour a 23cm tart tin. Roll the pastry and place in the tin, cutting out the excess pastry around the rim.
- Preheat the oven at 180C
- Drain the rhubarb (reserve the juice.) and place in a fry pan and sauté on high heat for a few minutes until just softened.
- Tip them out at the bottom of the tart.
- Mix the eggs, cream, sugar, ground almond and almond essence 20 sec/speed 3.
- Pour over the rhubarb chunks and bake for 30 minutes.
- Reduce the reserved rhubarb juice in a small saucepan and brush over the tart while it’s still hot.
- Let the tart cool down before taking out of the tin.
- Serve with a berry coulis, a scoop of ice cream of freshly whipped cream.