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Rhubarb and almond tarts
Serves 6 Cakes, Bread and Pastries
Ingredients
- 400g rhubarb, topped and tailed
- 60g caster sugar, plus a little extra for the syrup
- 3tbsp elderflower cordial
- 500g bought or home-made sweet shortcrust pastry
- 40g butter
- 40g golden caster sugar
- 1 large egg
- 65g ground almonds
- 30g self-raising flour
- pinch of baking powder
- 6 drops almond essence
- icing sugar for dusting
To serve
- crème fraîche or softly whipped
- double cream
Special equipment
- 6 x 10cm fluted, loose-bottomed tartlet tins
Method
Preheat the oven to 180°C/350°F/Gas 4. Chop the rhubarb into 3cm pieces and place in an ovenproof dish big enough to take a shallow layer. Sprinkle over the sugar and elderflower cordial and bake for 10-12 minutes, leave for 5 minutes then drain the juices through a nylon sieve into a pan and set aside while the rest is being prepared. Put an oven tray in the oven to heat up.
Roll the pastry out thinly on a lightly floured surface and cut a circle slightly larger than the tin so there is a little overhang all around. Line the tins, pressing into the flutes, and with a rolling pin, roll over the top to remove excess pastry. Prick the bases with a fork and put them in the fridge to chill for 15 minutes.
Cream the butter and sugar together and whisk in the egg. Beat in the almonds, flour, baking powder and almond essence to make a smooth cream. Fill the tart tins evenly with the mixture and add some of the drained rhubarb pieces (keep the leftovers to have with your breakfast porridge). Place the tins on the heated oven tray and bake for 25-30 minutes until golden and the mixture has puffed up around the rhubarb.
Meanwhile make the syrup. Taste the drained rhubarb juice and if it’s too sour, stir in a little extra sugar. Boil until syrupy then cool until ready to serve with the warm or cold tarts. Dust with icing sugar and spoon over the syrup. Crème fraîche would go very nicely with this, as would softly whipped double cream.
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