Ingredients
-
200 g Rhubarb
-
40 g Sugar
-
2 tbsp Lemon Juice
-
½ quantity sweet Almonds
-
1 quantity pastry Cream
-
½ quantity Crumble
-
Flour
Directions
A classic flavour combo, this, and for good reason: tart, refreshing rhubarb against sweet, comforting vanilla custard. The crumble topping introduces yet another welcome contrast that of crunch.
Steps
|
1
Done
|
Begin by making the rhubarb filling. Place the rhubarb in a saucepan, shake over the sugar, and add the lemon juice. Heat slowly, so that the rhubarb gives up its juices as the sugar dissolves. When the rhubarb is soft, begin to stir occasionally until you have a light compôte, but not so that the rhubarb breaks down completely you want it to retain some of its shape. Transfer to a bowl, leave to cool, then cover and chill completely. |
|
2
Done
|
Remove the sweet almond pastry from the fridge. Lightly flour the worktop and rolling pin, then roll the dough out thinly to a thickness of 3 mm. Take a 9 cm round cutter (or larger, if you are using larger tartlet tins), dip it lightly in flour, and cut out 12 rounds of dough. Line 12 5 cm tartlet tins with the dough: make sure that the dough is pressed down well around the base and sides of the tin, but don’t worry about trimming the tops neatly – we think irregular edges only add to the charm of these tartlets. Put all the pastry cases into the freezer for about 30 minutes to firm up. Meanwhile, preheat the oven to 180°C/gas mark 4. |
|
3
Done
|
Fill the chilled tartlets with the chilled pastry cream. Drop a few chunks of rhubarb on top of each, then finish with a good topping of crumble. Bake for 20–25 minutes, until the pastry is cooked through, pale golden and crisp, and the crumble is golden. |
