Thread: Rhubarb compote
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Old 9th May 2014, 06:14 PM
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saliha saliha is offline
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Almond Rhubarb Puff Tarts

1 puff pastry sheet
1 pound (500g) rhubarb
1 egg
1/2 cup (10cl) of whipping cream
1/2 cup (40g) ground almonds
2/3 cup (120g) caster sugar
1 tablespoon of vanilla sugar
Slivered almonds

1. In advance: Peel the rhubarb stalks, cut into chunks, sprinkle with 1/3 cup (50g) sugar, and allow to drain for 1 hour to 1 day.

2. Preheat your oven to 360F (180C). Roll out the puff pastry sheet and line the bottom of a tart pan, prick the dough and cover with ceramic pie weights (or dry white beans). Blind bake the tart shell for 10 minutes.

3. Meanwhile, mix egg, almonds, cream, vanilla sugar and 2 1/2 tablespoons (30g) sugar.

4. Pour this mixture over the pre-baked pie shell and cover with pieces of drained rhubarb.

5. Sprinkle remaining sugar and slivered almonds before baking for 15 minutes.

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