Preparation | Cooking | Start to finish |
---|---|---|
1 hour 10 min. | 1 hour | 2 hours 10 min. |
1 | Peel and dice 600 g rhubarb. | ![]() |
2 | Tip into a saucepan and add 250 g caster sugar. Leave the rhubarb and sugar to stand for 15 minutes to produce a syrupy juice in the bottom of the pan. Then cook the rhubarb over medium heat without a lid and stirring frequently. The aim is to cook the rhubarb without turning it to mush - the pieces should still be whole. Drain the rhubarb... | ![]() |
3 | ...and keep the juice to one side. Preheat the oven to 210°C (410°F). | ![]() |
4 | Roll out the sweetcrust pastry and line the tin or mould. | ![]() |
5 | Spread a layer of almond cream in the bottom as evenly as possible. | ![]() |
6 | Spread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edge. | ![]() |
7 | Bake in the oven for about 35 minutes. | ![]() |
8 | Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce... | ![]() |
9 | ...until it becomes a thick, golden rhubarb syrup. | ![]() |
10 | Use a brush to glaze the tart with the syrup. This will give you a glossy tart that is not only more attractive but tastier, too. | ![]() |