Entertaining Dessert

Rhubarb, ginger and almond tart

Name: Rhubarb, ginger and almond tart recipe
Yield: 8
Ingredients: 2 tsp apple cider vinegar; 1 2/3 cups (250g) plain flour, plus extra to dust; 1/4 cup (55g) caster sugar; 125g cold unsalted butter, chopped into 2 cm pieces; 2 tbs cold sour cream; 110g unsalted butter, chopped; 1/2 cup (110g) caster sugar; 90g crystallised ginger, finely chopped; 2 1/4 cups (225g) almond meal; 4 eggs; 1 1/2 tbs plain flour; 2 tsp vanilla bean paste; 4 rhubarb stalks, cut into 1cm x 12cm lengths; Demerara sugar, to scatter; 2 tbs runny honey

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by Phoebe Wood

Oct 18, 2020

The crystallised ginger brings a hint of sweetness and spice to the rhubarb's tart stalks.

Pastry

2 tsp apple cider vinegar
1 2/3 cups (250g) plain flour, plus extra to dust
1/4 cup (55g) caster sugar
125g cold unsalted butter, chopped into 2 cm pieces
2 tbs cold sour cream

Filling

110g unsalted butter, chopped
1/2 cup (110g) caster sugar
90g crystallised ginger, finely chopped
2 1/4 cups (225g) almond meal
4 eggs
1 1/2 tbs plain flour
2 tsp vanilla bean paste
4 rhubarb stalks, cut into 1cm x 12cm lengths
Demerara sugar, to scatter
2 tbs runny honey

Method

1.

For the pastry, combine vinegar and 1/4 cup (60ml) iced water in a jug. Place flour in a large bowl with sugar and a pinch of salt flakes. Add butter and toss to coat, then rub into flour mixture, leaving some larger pieces (this will create a flaky pastry). Stir in sour cream, then gradually add vinegar mixture, bringing the dough together with your hands (don’t add extra water – the dough will be shaggy, but will come together once chilled). Turn out onto a lightly floured work surface and gently knead. Enclose in plastic wrap and chill for at least 2 hours before using.
2.

For the filling, beat butter and sugar in a stand mixer with the paddle attachment until pale. Beat in ginger, almond meal, 3 eggs, flour and vanilla to a thick paste.
3.

Grease a baking tray and line with baking paper. On a lightly floured work surface, roll out pastry to a 3mm-thick, 35cm round. Transfer to prepared tray. Spread ginger mixture over the base, leaving a 10cm border. Arrange the rhubarb on top of the ginger mixture, lightly pressing it in, and fold in the pastry border. Beat remaining egg and brush over border. Scatter border with demerara sugar. Chill for 30 minutes.
4.

Preheat oven to 180°C. Bake the tart for 1 hour 10 minutes or until the pastry is deep golden. Drizzle over honey and cool slightly before serving.