I made 2 of these using bought pastry cases
1lb rhubarb, cut into short lengths
5oz caster sugar, plus 1 tbsp extra for
sprinkling
1 x
375g pack sweet shortcrust pastry OR
2 bought cases
5oz
softened butter
3½oz
ground almonds
2
large eggs
¼
tsp almond extract
1
tsp baking powder
2oz
plain flour
Preheat the oven to gas 4, 180°C, 160°C fan. Toss the rhubarb with 75g (2oz) of the sugar then
spread over a baking tray roast for 20 minutes, then cool.
Roll out the pastry to line a 23cm (9in) loose-bottomed tart tin. Leave
excess hanging over and prick the base with a fork. Chill for 20 minutes until
firm. Line with nonstick baking paper and baking beans and bake for 15 minutes.
Remove the beans and paper, then bake for a further 10 minutes. Trim the edges when
cool.
Remove the rhubarb from the syrup. Mash half and spread over the pastry.
Beat together the remaining sugar, butter, almonds,
eggs, almond extract, baking powder and flour until creamy.
Spoon the mixture over the rhubarb purée, then scatter with the
remaining rhubarb and 1 tbsp sugar.
Bake for 35 minutes, or until golden and risen. Cool in the tin until
warm.
