Rhubarb and Almond Tartlets

Preparation info

  • Difficulty


  • Markes



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.


  • 2 sticks plump red rhubarb
  • 16 fl oz (475 ml) stock syrup
  • 3 oz (75 g) butter
  • 3 oz (75 g) sugar
  • 3 oz (75 g) ground almonds
  • 10 fl oz (300 ml) whipped cream


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 1 teaspoon of the mixture into each of 16 small patty tins. Bake in the oven at gas mark 4, 350°F (180°C), for approximately 10 minutes, or until golden brown. Cool in the tins but do not allow to set hard before removing to a wire rack.

Just before serving, place a chunk of rhubarb in each tart and top with whipped cream.