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Almond tart with vanilla-rhubarb jam and fresh strawberries
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Prep Time:
135 minutes
Cook Time:
60 minutes
Total Time:
195 minutes
Indulge in a divine almond and strawberry tart with vanilla-rhubarb jam for a delightful spring treat.
Ingredients:
  • 375.00 ml plain flour, sifted
  • 75.00 gm icing sugar, sifted
  • 95g cold unsalted butter, cut into 1cm cubes, plus softened butter to coat the pan
  • 1 large free range egg, beaten to blend
  • 1 bunch (about 250g) rhubarb, trimmed, cut crossways into 5mm pieces
  • 107.50 gm caster sugar
  • 2.20 gm vanilla extract
  • 2.65 gm fresh lemon juice
  • 133.00 gm ground almonds, divided
  • 3.13 gm cornflour
  • 70g unsalted butter, slightly softened
  • 90.00 gm caster sugar, divided
  • 2 large Free Range Eggs
  • 62.50 ml flaked almonds
  • 250g small strawberries, hulled, halved
  • 10.60 gm fresh lemon juice
  • Icing sugar, to dust
  • 200ml crème fraîche or thickened cream, whipped to stiff peaks
Instructions:
  • Place a rack on the bottom of the oven and preheat to 160C. To make the crust, mix flour, sugar, and butter in a large bowl. Use your fingers to blend the butter into the flour until it resembles coarse breadcrumbs with some pea-size pieces of butter. Stir in the egg until the dough forms. Alternatively, combine flour, sugar, and butter in a food processor and pulse until you achieve a similar texture. Add the egg and pulse until the dough forms. Shape the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 1 hour until firm.
  • Brush a 35cm x 11cm rectangular tart pan with removable base generously with softened butter. Roll out the dough between two sheets of baking paper to a 3mm thickness. Trim the dough into a 42cm x 18cm rectangle. Freeze for about 5 mins until firm. Drape the dough over the pan. Gently press and shape the dough into the pan, making sure it covers the bottom corners and sides. Trim any excess dough and freeze for 10 mins until firm.
  • To prepare the vanilla-rhubarb jam, in a small saucepan over medium heat, mix together the rhubarb, sugar, vanilla, and a pinch of sea salt flakes. Simmer for 12 mins, stirring occasionally, until thickened and rhubarb is broken down. Add lemon juice, let it cool slightly, then transfer to a shallow container, cover, and refrigerate for 20 mins until chilled.
  • Prepare the almond filling by combining 1 cup of ground almonds with cornflour in a bowl, then set it aside. In another bowl, use a handheld mixer to beat 2 1/2 tablespoons of caster sugar with butter until light and fluffy, about 3 minutes on medium speed. Add eggs one at a time, ensuring each is well incorporated before adding the next. Mix in the almond mixture until well combined. Chill the mixture covered for 20 minutes until slightly firm.
  • - Start by layering 3 tablespoons of ground almonds on the bottom of the tart. - Spread the rhubarb jam on top of the ground almonds. - Sprinkle the remaining ground almonds over the jam. - Pour and spread the almond filling over the rhubarb jam using a small spatula. - Top the filling with flaked almonds. - Bake the tart on a large baking tray for about 55 minutes or until the tart shell is golden and the filling is set. - Allow the tart to cool on a wire rack. - Carefully remove the tart from the pan and transfer it to a serving platter.
  • Combine strawberries, lemon juice, and 2 tablespoons of caster sugar in a large bowl. Let it sit for 30 minutes until the strawberries release their juices, stirring occasionally. Dust the tart with icing sugar, top with macerated strawberries, slice, and serve with whipped crème fraîche or cream.

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