This is an amazingly easy and delicious tart, based on my grandmother's recipe for crostata. The tartness of the rhubarb perfectly offsets the sweet nuttiness of the crust.
The beauty of this recipe is that you just mix the base in a food processor and then press it into the baking dish - no messy rolling required.
The time you save on the pastry you can then dedicate to making a beautiful pattern with the rhubarb.
Ingredients
200g Whole Unskinned Almonds200g Plain Flour
200g Butter
150g Sugar + 1 tbsp for sprinkling
300g Rhubarb
Rinse and dry the rhubarb stalks.
Pre-heat oven to 180°C: 350°F: Gas 4
Roughly process the almonds then add the flour, butter and sugar till well blended and there are no obvious lumps of butter left. It should still be crumbly.
Tip the mixture into a greased 10” or 12" pie tin, press it down to create a thick pie-crust, leaving it slightly thicker around the edge.
Cut the rhubarb stalks into regular pieces, then cut them diagonally. Arrange them in concentric circles, starting from the centre and working outwards. The first ring you should cut the pieces into triangles, then the second ring should be almost rectangles. The photo should make this clear.
Bake for 40 minutes – or until lightly browned around the edges.
Leave to cool then eat your first slice, See if you can resist taking a second slice immediately. I bet you can't.
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