To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.
- 250 g flour
- 150 g butter
- 25 g icing sugar
- 1 free range egg
- 500 g rhubarb
- 4 cm knob of ginger (peeled and finely grated)
- 50 ml cranberry juice
- 30 g caster sugar
- 50 ml whipped cream
- for the crumble:
- 150 g flour
- 75 g butter
- 50 g sugar
- 50 g ground almonds
- flaked almonds for garnish
- First make the pastry by putting the flour, butter, icing sugar and egg in a blender and pulsing until it forms a ball of dough (there is no need for water). Take the pastry out of the blender and wrap in cling film and chill in the fridge for at least 2 hours.
- To make the crumble rub the flour and butter together until it resembles rough breadcrumbs. Add in the sugar and ground almonds and set aside.
- Trim the rhubarb and cut into slices. Place in a pot with the ginger, cranberry juice and caster sugar (add more if needed). Heat gently and simmer until the rhubarb is tender.
- Next roll the chilled pastry between two sheets of cling film to prevent it from sticking. Grease the individual tart tins and line with pastry and bake in a pre-heated oven at 180°C for about 10 minutes or until the pastry is a pale golden colour.
- Fill the cooked tartlets with the stewed rhubarb. Place some of the crumble mixture on top and sprinkle with some flaked almonds and place in the hot oven for 10-15 minutes or until the crumble is golden.
- To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.
More by John Murray:
- Braised Lamb's Kidneys with a Wholegrain Mustard Sauce
- Tandoori-Style Roast Chicken with Grilled Vegetables and Cumin Potatoes
- Bread and Butter Pudding with Whiskey Soaked Raisins