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

  1. Preheat the oven to 190C.
  2. Put the flour in a bowl. Rub in the butter until it resembles breadcrumbs.
  3. Stir in the sugar, mix in the egg.
  4. Knead quickly and shape into a disc, cover with cling film and place in the fridge for 10 minutes.
  5. Next, make the filling. Put the almonds, rosewater, and flour into a bowl. Add the butter and sugar. beat together with a wooden spoon.
  6. Add the egg and beat till it’s a smooth paste.
  7. On a lightly floured surface roll the pastry to form a 30cm circle. Place onto a large greased baking sheet.
  8. Spread the almond mixture over the pastry. Leave a border around the edges.
  9. 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.
  10. Bake for 30-35 minutes until golden.