Rhubarb and almond tart

Hubby harvested some rhubarb from our garden last weekend.   Unfortunately it wasn’t enough to make anything substantial, so I bought some rhubarb from the shops to make this week’s sweet treat – Rhubarb and Almond Tart.

The tart has a lovely biscuit-y base, jammy rhubarb filling and an almond topping.    I always maintain that tarts taste better the next day once the flavours have had time to infuse.  If you can bear to wait that long.




A) Pastry

  • 125g butter, melted and cooled
  • 80g caster sugar
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 180g plain flour

B) Rhubard filling

  • 400g rhubarb, trimmed
  • 2 tbsp caster sugar
  • 1 tsp vanilla extract
  • 2 tbsp water

C) Almond topping

  • 80g ground almonds
  • 80g plain flour
  • 1 large egg, beaten
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract
  • 80ml double cream
  • 80ml milk


  1. Pre-heat the oven at 180 degrees celsius
  2. Grease a 20cm loose-base tart tin
  3. Mix the melted butter with the sugar, almond and vanilla extracts until combined
  4. Add the flour to the mixture above to form a dough (but don’t knead)
  5. Tip the mixture into the middle of the prepped tart tin
  6. Use your fingers and spread the dough, pressing down and into the edges
  7. Place the tin in the oven and bake for 15 – 20 minutes until the pastry is golden
  8. Remove the tin from the oven and leave to cool (leave the oven on)
  9. To make the rhubarb filling, warm the rhubarb, sugar, vanilla and water in a saucepan over low heat until the rhubarb softens (I cooked mine until it was jammy) and the sugar has melted.  Remove the pan from the heat and leave to cool
  10. To make the almond topping, mix all the ingredients in a bowl until combined
  11. Place the tart tin (now cooled) on a flat baking tray
  12. To assemble, fill the tart case with the rhubarb, spreading evenly throughout, then pour the almond topping over the rhubarb (careful not to overfill the tart case)
  13. Place the baking tray in the oven and leave to cook for 30 – 35 minutes until the almond topping has turned golden
  14. Serve with cream




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