Name: Rhubarb and almond tart
Prep time: 1 h 40 min
Cook time: 40 min
Total time: 2 h 20 min
Yield: Serves 6-8
Ingredients: 2 tablespoons flaked almonds; 1 stick rhubarb, thinly sliced; 2 tablespoons raspberry jam; 1 tablespoon plain flour; 2 tablespoons apricot jam; 2 teaspoons finely grated lemon rind 2 eggs; 100 g (3¼ oz) caster sugar; 100 g (3¼ oz) unsalted butter, softened; 200 g (6½ oz) plain flour; 100 g (3¼ oz) ground almonds; 3 tablespoons caster sugar; 1 egg, beaten; 125 g (4 oz) unsalted butter, softened; icing sugar, for dusting

Preparation info

Serves
6-8

Difficulty
Medium
Ready in
2 hr 30

Appears in

Desserts

By Le Cordon Bleu

Published 1998

About

This tart has a rich, moist filling and can he enjoyed on its own, or with crème anglaise or ice cream. It keeps well and can be made a few days in advance. Fresh plums, apricots or pears can be used instead of rhubarb.

Ingredients

Pastry

125 g (4 oz) unsalted butter, softened
3 tablespoons

Method

To make the pastry, beat the butter and sugar in a bowl until well blended using a wooden spoon or electric beaters. Add the egg gradually beating well after each addition. Sift in the flour and a pinch of salt and mix lightly using a flat-bladed knife until the mixture just comes together—do not overmix. Gather together to form a rough ball and place on a large piece of