Almond tarts with rhubarb

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 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

    Pocahed rhubarb

    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.