Rhubarb and Almond Tartlets

Preparation info

  • Markes

    16

    tartlets
    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

These tartlets are also delicious made with raspberries, peeled and de-pipped grapes or peeled and sliced peaches.

Ingredients

  • 2 sticks plump red rhubarb
  • 16 fl oz (475 ml) stock syru

Method

Cut the rhubarb into 1 in. (2.5 cm) lengths and poach in the syrup until just tender, then drain and cool.

Meanwhile, beat the butter, sugar and almonds together to a cream. Put