Rhubarb & almond crumble tart
Ingredients
- Step 1 375g pack shortcrust pastry
- Step 2 a little plain flour
- Step 3 750g rhubarb , sliced into thumb-size chunks
- Step 4 140g golden caster sugar
- Step 5 juice 1 large orange
- Step 6 ¼ tsp ground cinnamon
- Step 7 140g cold butter , diced
- Step 8 100g ground almond
- Step 9 140g plain flour
- Step 10 175g light muscovado sugar
- Step 11 handful flaked almonds
Calories: 545
Carbohydrate: 65 g
Protein: 7 g
Fat: 30 g
Cook time: 120 minutes
Prep time: 30 minutes
Total time: 150 minutes
Servings: 10
TAGS
Afternoon tea
Dessert
Dinner
British
Barney Desmazery
Flaked almond
Flaked almond
Forced rhubarb
Ground almond
Ground almond
Ground cinnamon
Orange
Orange
Pastry
Pastry
Rhubarb
Rhubarb tart
Roobarb
Rubarb
Seasonal
Streusel topping
Strudel
Winter
Directions
- Step 1 Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
- Step 2 Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
- Step 3 Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.