Anna Olson Rhubarb Crumble Tart Food

RHUBARB & ALMOND CRUMBLE TART

Rhubarb & almond crumble tart image

A smarter version of the traditional rhubarb crumble, perfect for dinner parties - use ready-made dessert pastry to keep it simple

Provided by Barney Desmazery

Categories Afternoon tea, Dessert, Dinner

Time 2h

Yield Cuts into 10 slices

Number Of Ingredients 11

Ingredients

375g pack shortcrust pastry
a little plain flour
750g rhubarb , sliced into thumb-size chunks
140g golden caster sugar
juice 1 large orange
¼ tsp ground cinnamon
140g cold butter , diced
100g ground almond
140g plain flour
175g light muscovado sugar
handful flaked almonds

Steps:

Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.
Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.
Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.

Nutrition Facts : Calories 545 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.42 milligram of sodium

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