Rhubarb & almond crumble tart

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N/A

Cuts into 10 slices

Source

Ingredients

375g pack shortcrust pastry

a little plain flour

750g rhubarb , sliced into thumb-size chunks

140g golden caster sugar

juice 1 large orange

¼ tsp ground cinnamon

140g cold butter , diced

100g ground almond

140g plain flour

175g light muscovado sugar

handful flaked almonds

Method

Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface, then line a 23cm tart tin with it. Chill in the fridge.

Tip the rhubarb into a roasting tray with the sugar and juice, then toss together. Cover with foil, then bake for 30-40 mins. Tip into a sieve over a bowl, then reserve the syrup. While the rhubarb is cooking, press a sheet of baking paper into the tart case, tip in baking beans, then bake for 20 mins. Remove beans and paper, then bake for 10 mins more.

Rub the topping ingredients, except the almonds, together until crumbly. When the case is cooked, lower oven to 180C/ fan 160C/gas 4. Spoon the rhubarb evenly over the case and crumble over the topping. Scatter with almonds, then bake for 20 mins. Leave the tart until just warm, then turn out and serve with the rhubarb syrup and some crème fraîche.