Tangy rhubarb encased in a sweet almond pastry case – a treat for all the family!
- 600g (1¼lb) rhubarb, cut into chunks
- 125g (4oz) caster sugar, plus a little extra for sprinkling
- 45g (1½oz) butter, softened
- 3 medium eggs
- 60g (2oz) ground almonds
- 45g (1½oz) self-raising flour
- ½tsp almond essence
- 250g (half a packet) puff pastry
- A little milk, to glaze
- Icing sugar, to dust
- Créme fraîche, to serve
- You'll also need:
- 20cm (8in) deep, round, loose-based sandwich tin
Put the rhubarb into a large pan with 60g (2oz) of the sugar and cook, stirring fairly often, for about 4 mins, until it begins to soften. Cool in a bowl.
Set the oven to gas mark 6 or 200°C.
Put the rest of the sugar and the butter into a bowl, and beat until fluffy and creamy. Beat in the eggs, then fold in the ground almonds, flour and the almond essence.
Put the rhubarb in a sieve over a bowl to drain off as much of the juice as possible.
Roll the pastry out on a lightly floured surface and trim to a 28cm (11in) square. Lift it into the tin and press it down inside. Spoon in the almond mixture, smoothing it down. Spoon the rhubarb on the top.
Fold the overhanging pastry over the fruit. Glaze the pastry with a little milk and then sprinkle with some caster sugar.
Bake in the oven for 50-55 mins, until golden and crispy and cooked in the middle. Serve the tart warm, dusted with icing sugar, with crème fraîche.
Top tip for making Rhubarb bakewell tart
"When making fruit tarts, add crushed shortbread over the bottom pastry layer. This absorbs the juice from the fruit and prevents this layer from becoming soggy. Cornflour and breadcrumbs work just as well."