Rhubarb almond tart

This fragrant rhubarb almond tart combines crisp buttery pastry with a soft almond filling studded with fresh rhubarb. It’s delicious served slightly warm or at room temperature, and the rhubarb can be arranged in attractive geometric patterns for a beautiful finish. Best of all, the tart can be made a day ahead without losing any of its flavour or appearance. Highly recommended!

Ingredients for the shortcrust pastry:

• 200 g plain flour
• 100 g cold unsalted butter, diced
• 1 large egg
• 30 g icing sugar
• a pinch of salt

Sift the flour into a bowl, add the butter and rub it in (or pulse in a food processor) until the mixture resembles breadcrumbs. Add the egg, icing sugar and salt, then quickly bring the dough together. Shape into a disc, wrap in cling film and chill for 30–60 minutes.

Grease and lightly flour a 25 cm tart tin, shaking out any excess flour. Roll the chilled pastry to about 3 mm thick and line the tin. Chill again for 30 minutes. Lightly dust the pastry with flour, line with baking paper and fill with baking beans (or dried beans or rice).

Preheat the oven to 220°C. Reduce the temperature to 200°C and bake the pastry case for 15 minutes. Remove the paper and baking beans, reduce the temperature to 180°C, then bake for a further 5–8 minutes, until the base is lightly golden.

Ingredients for the almond filling:

• 100 g unsalted butter
• 125 g caster sugar
• 1 large egg
• 150 g ground almonds
• 1 tablespoon plain flour
• ½ teaspoon almond extract

All the ingredients should be at room temperature.

Beat the butter and sugar until pale and fluffy. Add the remaining ingredients and mix until smooth and fully combined.

Additionally:

• 250 g rhubarb, cut into pieces (do not peel)

Spread the almond filling over the baked pastry case and arrange the rhubarb pieces on top.

Bake at 180°C for 30–35 minutes, or until the filling is set and lightly golden.

The tart can be stored at room temperature.

Enjoy!