Rhubarb and Almond Tart

Perky pink rhubarb brings a subtle sharpness that is perfect when paired with sweet almondy frangipane. Forced rhubarb is in high season now but come summer this tart is also delicious made with stone fruits, such as apricots and plums. Although one can purchase ready ground almonds I urge you to look for whole blanched almonds and grind them yourself in the food processor. It takes very little time and the result is a far more flavourful and textured frangipane. I love to add a splash of amaretto too for a heightened almondy flavour but a little vanilla extract will do too.

| Serves 8 |

Ingredients

For the pastry

175g plain flour
100g butter
30g icing sugar
1 free-range egg

For the frangipane

130g blanched almonds
130g unsalted butter, at room temp
130g golden caster sugar
30g plain flour
1 large egg, lightly beaten
1tbsp amaretto
250g rhubarb, sliced into chunks on the diagonal

Method

To make the pastry, place the flour, butter and icing sugar into a food processor. Pulse briefly until the mixture resembles breadcrumbs, then add the egg.
Pulse again until the mixture forms a pastry. Wrap in clingfilm or beeswax wrap and chill in the fridge for 30 mins.
Preheat the oven to a 180° C fan setting.
Dust a surface with flour and roll out the pastry until about 1/2 cm thick.
Roll the pastry back over the rolling pin to help lift it into a 23cm/9 inch loose-bottomed fluted tart dish. Press the pastry into the edges of the tart dish, allowing any excess to hang over the sides. Prick the base lightly with a fork.
Line the pastry with baking parchment, and fill with baking beans or dry rice. Bake for 20 mins. Remove the parchment and baking beans and trim the excess pastry. Allow the tart shell to cool. Reduce the oven to 170° C.
Whilst the pastry cools, make the frangipane. Place the blanched almonds into a clean food processor and pulse until they resemble textured breadcrumbs.
Cream the butter and sugar using an electric whisk until light and fluffy. Add the flour slowly continuing to whisk.
Add the egg and amaretto and beat again. Then fold in the ground almonds.
Spoon the frangipane into the cooled tart shell and level out with a spatula. Arrange the rhubarb on top.
Bake for 45-50 mins until the frangipane is golden and set. It should have a slightly crisp top.
Allow the tart to cool on a wire rack. Serve as it is or alongside crème fraiche or cream.

For more tart recipes try this lemon tart or this pear and almond tart.