To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.

Ingredients

  • 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

Method

  • 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.

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