Rhubarb and Almond Tart

You will need a fluted tart tin 9½ inches in diameter and 1 inch deep.

Serves 6-8

Approximately 600g rhubarb

For the sweet pastry

250g (9oz) plain flour

150g (5oz) butter

25g (1oz) icing sugar

1 egg, 1 egg yolk

For the almond filling:

100g butter, softened

100g icing sugar

100g ground almonds

2 eggs

1 teaspoon plain flour

  • Preheat the oven to 190C (375F, Gas mark 5). Make the pastry by rubbing the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Add the egg and egg yolk, work it into the mixture until it forms into a ball. (I use a food processor). Chill the pastry while you make the filling. Chop up the rhubarb into chunks, sprinkle with a little caster sugar and pop in the oven to roast until almost tender. Younger rhubarb will cook quicker. For the almond filling, beat the butter and sugar together until it is fluffy then add the flour, eggs and ground almonds. Alternatively combine the ingredients in the food processor. Set aside. Line the tart case with the pastry and then spread over a layer of the almond filling. Arrange the rhubarb onto the filling. Sprinkle with caster sugar and bake for 30-40 minutes. Serve with cream or ice cream.