Rhubarb and almond tart

Match sharp rhubarb with a delicious almond bakewell tart filling in this impressive, yet easy fruit tart.

Serves: 6

Preparation time:  15 minutes

Cooking time:  40 minutes

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You will need

  • ½ x 375g pack lighter ready rolled puff pastry
  • 100g unsalted English butter, at room temperature
  • 100g Fairtrade golden caster sugar
  • 2 medium British free range Woodland eggs, beaten
  • 150g ground almonds
  • 1 orange, zest only
  • ¼ teaspoon Fairtrade ground cinnamon
  • 225g rhubarb, trimmed and cut into 4-5cm lengths
  • 1 tablespoon flaked almonds
  • ½ tablespoon icing sugar, for dusting
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Recipe Information

Step by step guide to making Rhubarb and almond tart

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. Cut the pastry into a 22cm circle (use a dinner plate as a template). Press into a round 18cm loose-based cake tin, lining the base and part way up the sides.
  2. Using a hand-held electric whisk, cream the butter and sugar together. Add the eggs and 2 tablespoons of the ground almonds, and whisk again.
  3. Fold in the remaining ground almonds with the orange zest and cinnamon.
  4. Spoon the almond mixture into the pastry-lined tin, then top with the rhubarb. Sprinkle over the flaked almonds. 
  5. Bake for 40 minutes, until golden. Dust with icing sugar and remove from the tin. Cut into slices and serve warm.

Cook's tip: Forced rhubarb grown in the Yorkshire Triangle is ready early in the year and is a gorgeous pink colour, very tender and delicately flavoured.

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Nutritional information for Rhubarb and almond tart

Nutritional information for Rhubarb and almond tart

Nutrition type per serving
Calories 492 kcal
Total Fat 35.4g
Saturated Fat 12.1g
Salt 0.24g
Sugar 20.4g

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