Roasted rhubarb and almond tartlets

Roasted rhubarb and almond tartlets

By
From
Reza’s Indian Spice
Serves
6

Cardamom is lovely in combination with rhubarb, its sweet fragrance flattering the astringency of the stalks. This makes a lovely light dessert, so unlike Indian sweets, which can be heavy and cloying. This recipe uses Indian ingredients – almonds, oranges and sugar – with rhubarb, which is a very English fruit (actually, vegetable). In season, these are great served with berries; raspberries are especially good, as are strawberries.

Ingredients

Quantity Ingredient

For the tartlets

Quantity Ingredient
450g rhubarb, trimmed
250g caster sugar
1/2 teaspoon ground cardamom
1 large orange, finely grated zest and juiced
320g ready-rolled puff pastry
1 egg, beaten
2-3 tablespoons toasted hazelnuts or almonds
icing sugar, to dust

For the almond paste

Quantity Ingredient
100g ground almonds
60g caster sugar
3 tablespoons thick double cream

Method

  1. Preheat the oven to 150°C. Spread the rhubarb out in a single layer in a large roasting tin. Sprinkle over the sugar, cardamom and orange zest. Pour over the juice.
  2. Cover the tin with foil and roast for up to an hour, until tender. Strain out the juice and pour into a saucepan. Bring the juice to the boil, reduce the heat and simmer until it has thickened and reduced by half. Allow to cool.
  3. Meanwhile, mix together the ground almonds, sugar and cream to a smooth paste in a mixing bowl and set aside. Increase the oven temperature to 180°C.
  4. Cut the puff pastry into six equal-sized squares. Place on a large baking tray lined with baking parchment. Using a sharp knife, create a rim on each square by scoring a line about 1cm away from each edge, without cutting through the pastry. Spread the almond paste over the pastry, not covering the rim. Brush the rim with beaten egg and place in the oven. Bake for 10–12 minutes.
  5. Cut the rhubarb into strips and place on the tarts. Drizzle with some of the rhubarb syrup and sprinkle with the toasted nuts. Dust with icing sugar. Serve the rest of the syrup on the side with a generous dollop of clotted cream.
Tags:
Indian
spice
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