Use Locally - Issue 49 May 2017
Cake and an nd Bake e Rhubarb and Rhubarb a A llmond T art Almond Tart A delicious delicious tart t wi with th a layer layer o off tangy y rroasted oasted topped with rrhubarb hubarb to pp ped wi th a sweet almond almond n frangipane. with frangi pane. Serve Serve warm or or cold wi t crème th fraiche orr va vanilla frai che o anilla iice ce cream.
IIngredients: ngredientss: • Flour Flour,, for dustin dusting ng • 300g ready-ma ready-made ade shortcrust past pastry ry • 250g rhubarb, hopped trimmed and ch chopped • 175g caster sug sugar gar • 3 tbsp orange jjuice uice • 150g unsalted butter butter,, melted • 125g ground al almonds lmonds • 1/2 tsp vanilla extract e • 2 medium eggs eggs, s, beaten • Icing sugar sugar,, for dusting
Serves Serv es 8
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2. Meanwhile, plac place ce the rhubarb, 25g of the caster sugar Roast and the orange juice in a shallow roasting tin. Ro oast in the preheated oven tender, n for about 20 minutes until just te ender, turning once. Leave to cool.
3. T Trim rim off off the excess exc cess pastry from around the edge of the chilled fork. pastry case and d prick the base all over with a for rk. Line the baking bake case with bakin g paper and baking beans and ba ake blind for 10 minutes. Remove the beans and lining and d bake for a further 5 minutes minute es until pale golden.
4. Strain the rhubarb from the roasting juices and spoon into the Beat butter,, rem remaining pastry case. Be eat together the melted butter maining caster sugar,, ground almonds, sugar a vanilla extract and eggs in a bowl and creamy.. Gently spread over the until smooth an d creamy e rhubarb.
5. Bake the tart fo forr 30-35 minutes until the topping is golden and sugar. just set. Serve warm w or cold dusted with icing su ugar. See tip suggestion. for serving sugg gestion.
TIP
R eady in 1 hou ur Ready hour 30 minutes, minutes, plus pllus chi lling time chilling 36
1. Preheat the ove oven en to 200C/Fan 180C/Gas Mark 6. 6 Lightly dust
For a stylish wa way ay to serve the tart, pipe swirls of fruit puree or sieved jam onto o individual serving plates before gently placing top. orr basil sprigs. the slices on top p. Decorate with tiny fresh mint o
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