This tart is so pretty and versatile. You can use any type of fruit or berries. Blueberries, Plums, Apples & blackberries and rhubarb all work really well. If pastry isn't your thing then this tart is a great place to start as the pastry is almost dough like and very forgiving; Part of its charm is its rustic look!
Ingredients
Serves 8
This tart is so pretty and versatile. You can use any type of fruit or berries. Blueberries, Plums, Apples & blackberries and rhubarb all work really well. If pastry isn’t your thing then this tart is a great place to start as the pastry is almost dough like and very forgiving; Part of its charm is its rustic look!
The Pastry:
- 200g plain flour
- 140g cold butter, cubed
- 25g sugar
- 1 egg
The Filling:
- 70g (2 1/2oz)almonds
- 1 tbsp plain flour
- 70g (2 ½ oz) butter
- 60g (2oz) caster sugar
- 1 egg
- 1 tsp rose water
- 4 sticks of rhubarb
- 80g caster sugar
Method
- Preheat the oven to 190C.
- Put the flour in a bowl. Rub in the butter until it resembles breadcrumbs.
- Stir in the sugar, mix in the egg.
- Knead quickly and shape into a disc, cover with cling film and place in the fridge for 10 minutes.
- Next, make the filling. Put the almonds, rosewater, and flour into a bowl. Add the butter and sugar. beat together with a wooden spoon.
- Add the egg and beat till it’s a smooth paste.
- On a lightly floured surface roll the pastry to form a 30cm circle. Place onto a large greased baking sheet.
- Spread the almond mixture over the pastry. Leave a border around the edges.
- Cut the rhubarb into 2” batons. Toss in the sugar. Layer them in a nice pattern and then fold up the sides of the pastry keep the almond mix and rhubarb safely inside.
- Bake for 30-35 minutes until golden.
