Strawberry, rhubarb and almond tart
Oh what a star this tart is - a summer dessert made in heaven! By arranging the strawberries and rhubarb so neatly around the top you can really make this into a true showstopper.
- 15 mins preparation
- 50 mins cooking
- Serves 8
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Ingredients
- 300 gram sweet short pastry
- 250 gram ricotta
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 2 tablespoon maple syrup
- 3 medium eggs, at room temperature
- 140 gram ground almonds
- 1 cup strawberries, hulled
- 2 rhubarb stalks, cut into small pieces
- 1 tablespoon sugar
Method
- 1Preheat oven to 190°C. Place an oven tray in to heat.
- 2Grease and line a 24cm loose-bottom tart tin with the pastry, pressing it firmly into the fluted edge. Chill for 15 minutes.
- 3Whisk together the ricotta, sugar, cinnamon, syrup and eggs. Fold in the almonds and spoon the mixture into the chilled pastry shell.
- 4Cut the strawberries in half (or quarters if they're very big) and arrange on top of the mixture. Scatter the rhubarb in the centre.
- 5Bake for 30 minutes, then reduce the heat to 160°C and cook for another 20 minutes or until the centre of the filling has set. Sprinkle over the sugar.
- 6Serve warm or cold with yoghurt, cream or ice cream.
Notes
You may vary the fruit with any fresh, sliced fruit – peaches and nectarines work well.
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