This recipe is adapted to TMX from Alain Ducasse's book, ' Nature'. It is simple and delicious.
Fresh Rhubarb, washed and cubed. 250 to 300g
1 sheet of ready rolled Puff Pastry.
100 g castor sugar
90 g yoghurt
45 g ground Almonds
1 teaspoon vanilla
2 thin discs of green ginger.
Set oven to 200 o C
Cover Rhubarb with 50 g of caster sugar and let stand for 15 minutes to draw out some of the water.
Lay one sheet of Puff pastry on a baking paper lined baking tray.
Roll the edges in and pinch corners.
Prick base with fork
Line base with baking paper and cover with baking beads or dried beans.
Bake 20 minutes, 200
Drop ginger on to blades spinning, speed 7, 15 seconds. Scrape down
Add Into TMX Bowl
Ground Almonds, 45g
20 g caster sugar
1 teaspoon of vanilla
. Mix speed 4/ 10 seconds.
When base has cooled and baking beads removed, fill base with almond mixture, spreading evenly to edge.
Drain Rhubarb and scatter evenly over Almond mixture.
Sprinkle with remaining 30 g sugar
Bake at 180 o C for 20 minutes.
Serve warm or cold
Apricots, Nectarines or Peaches could replace the Rhubarb.
Serves 4 generously
Could leave the ginger out and add cinnamon.
Almond filling and Rhubarb can be prepared the day before.
Original recipe has 250 g of Puff Pastry. I prefer the thin and crispy using 1 sheet.
This is a photo of the second Tart I made. I added Raspberries as the Rhubarb was pale.
« Last Edit: Today at 09:49:48 pm by achookwoman »