Rhubarb, raspberry and almond praline tart

A wonderful spring tart with a perfect shortcrust pastry, rich almond filling, roasted rhubarb and juicy raspberries. Every element works beautifully together – the sweet almond filling complements the tart rhubarb and raspberries perfectly, while the crisp almond praline topping adds irresistible crunch. Highly recommended!

Ingredients for the shortcrust pastry:

• 195 g plain flour
• 115 g cold butter, diced
• 1 large egg yolk (reserve the egg white for the praline topping)
• 30 g icing sugar
• a pinch of salt
• 1 tablespoon cold water

Sift the flour into a bowl, add the butter and rub it in (or pulse in a food processor) until the mixture resembles fine breadcrumbs. Add the egg yolk, icing sugar, salt and water, then quickly knead into a smooth dough. Shape into a disc, wrap in cling film and chill for at least 1 hour.

Grease and lightly flour a 24 cm tart tin, shaking out any excess flour. Roll out the chilled pastry and line the tart tin. Trim the edges and prick the base with a fork. Line with baking paper and fill with ceramic baking beans (or dried beans or rice).

Bake at 190°C for 15 minutes. Remove the paper and baking beans, reduce the oven temperature to 180°C, and bake for a further 5 minutes, until lightly golden. Remove from the oven.

Ingredients for the almond filling:

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

All ingredients should be at room temperature.

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

Ingredients for the roasted rhubarb:

• 300 g rhubarb, cut into 10 cm lengths
• 3 tablespoons honey
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract or vanilla bean paste

Arrange the rhubarb in a small baking dish. Drizzle with the honey, lemon juice and vanilla.

Bake at 200°C for 12–15 minutes, stirring gently once halfway through baking. The rhubarb should be tender but still hold its shape. Remove from the oven and leave to cool slightly.

Ingredients for the almond praline topping:

• 1 large egg white
• 50 g caster sugar
• 80 g flaked almonds

Mix the egg white with the sugar and flaked almonds until evenly coated. Set aside.

You will also need:

• 150 g raspberries, fresh or frozen

Spread the almond filling over the partially baked tart shell (it may still be warm). Arrange the roasted rhubarb on top, without the roasting juices, then tuck the raspberries into the gaps.

Bake at 180°C for about 20 minutes. Remove the tart from the oven and sprinkle the almond praline mixture evenly over the top. Return to the oven and bake for a further 20 minutes, or until the praline is crisp and golden brown. Leave to cool before serving.

Enjoy!

Recipe source: The Brick Kitchen, adapted recipe.