RHUBARB AND OAT TART
Rhubarb is back and it is in abundance at the market. This is a fanatically simple and satisfying tart which would partner well with a scoop of good quality vanilla icecream
Makes 8 small tarts
5 sticks rhubarb, peeled into strips
½ tsp ground cinnamon
½ tsp ground ginger
5 Tbsp soft brown sugar
3 Tbsp ground almonds, crushed walnuts or plain flour
1 orange, zest of
2 sheets ready rolled puff pastry
3 Tbsp unsalted butter
50 g rolled oats
Method
Preheat oven to 190C
In a bowl toss together rhubarb, orange zest, cinnamon, ginger, 2 Tbsp sugar and 1 Tbsp ground almonds (walnuts or flour).
Cut the puff pastry into 4 squares and place on a baking tray.
Make a rough crumble topping by rubbing the butter with the remaining almonds (walnuts or flour), sugar and oats.
Divide the rhubarb between the pastry quarters, leaving a rim around the outside. Sprinkle over the oat mixture, then fold and pinch each corner to keep the filling in.
Bake for 20-25 minutes or until the pastry is crisp and golden.
Makes 8 small tarts
5 sticks rhubarb, peeled into strips
½ tsp ground cinnamon
½ tsp ground ginger
5 Tbsp soft brown sugar
3 Tbsp ground almonds, crushed walnuts or plain flour
1 orange, zest of
2 sheets ready rolled puff pastry
3 Tbsp unsalted butter
50 g rolled oats
Method
Preheat oven to 190C
In a bowl toss together rhubarb, orange zest, cinnamon, ginger, 2 Tbsp sugar and 1 Tbsp ground almonds (walnuts or flour).
Cut the puff pastry into 4 squares and place on a baking tray.
Make a rough crumble topping by rubbing the butter with the remaining almonds (walnuts or flour), sugar and oats.
Divide the rhubarb between the pastry quarters, leaving a rim around the outside. Sprinkle over the oat mixture, then fold and pinch each corner to keep the filling in.
Bake for 20-25 minutes or until the pastry is crisp and golden.
Alison Lambert
