Almond tarts with rhubarb
40g almond meal
30g raw almonds, coarsely chopped
30g plain flour
30g brown sugar
30g softened butter
1½ tbsp orange juice
375g sheet butter puff pastry
220g caster sugar
60ml grape juice
Juice of 1 lemon and 1 orange
1 vanilla bean, split and seeds scraped
200g rhubarb (about ½ bunch), cut into 5cm lengths
Preheat oven to 200°C.
Beat almond meal, almonds, flour, sugar and butter in a bowl to combine, then beat in orange juice.
Cut out four 12cm squares of pastry, place on a baking tray lined with baking paper and prick all over with a fork.
Scatter half the almond mixture over squares, leaving a 1cm border and bake until puffed and golden, 10-15 mins.
Spread remaining almond mixture on a separate tray lined with baking paper and bake until golden and crisp, 5-6 mins.
For poached rhubarb, stir sugar, grape juice, juices of lemon and orange, vanilla bean and seeds and 125ml water in a saucepan over medium-high heat until sugar dissolves.
Bring to the simmer, add rhubarb and cook until just tender but still holding shape, 6-8 mins.
Spoon rhubarb on tarts and serve warm with a dollop of cream and scatter over remaining almond mixture.