Page title and description
Rhubarb tart
You could use this to fill a puff pastry case for a tart that's fragile, but mouth-wateringly light, or a shortcrust pastry case for something a bit more substantial and robust. Bake for about 30 minutes at 190°C/Gas 5, until the pasty is golden and the filling just set.
Ingredients
- 250g shortcrust pastry
- 500g rhubarb
- 150g caster sugar
- 4 egg yolks
- 150g butter
- 150g ground almonds
- 6 egg whites
Method
Prep time:
5 min
PT5M
Cooking time:
30 min
PT30M
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Step 1
Preheat oven to 220°C/Gas 7. Roll out the pastry and fill a tart tin. Chill. Cut the rhubarb into 5mm pieces and mix with half the sugar.
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Step 2
Mix the egg yolks with the butter, remaining sugar and almonds, then add the rhubarb.
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Step 3
Finally whisk the egg whites and then fold into the rhubarb mixture. Fill the pastry case and bake for 20 minutes.