Name: Almond tarts with rhubarb
Yield: 4
Ingredients: 40 gm (1/3 cup) almond meal; 30 gm raw almonds, coarsely chopped; 30 gm plain flour; 30 gm brown sugar; 30 gm softened butter; 1½ tbsp orange juice; 375 gm sheet butter puff pastry (see note); Poached rhubarb; 220 gm (1 cup) caster sugar; 60 ml dessert wine; Juice of 1 lemon and 1 orange; 1 vanilla bean, split and seeds scraped; 200 gm rhubarb (about ½ bunch), cut into 5cm lengths

This nutty tart paired with tangy rhubarb cries out for a scoop of ice-cream or a dollop of cream – try the cream lightly sweetened with brown sugar and scented with a hint of vanilla.

Ingredients

40 gm (1/3 cup) almond meal

30 gm raw almonds, coarsely chopped

30 gm plain flour

30 gm brown sugar

30 gm softened butter

1½ tbsp orange juice

375 gm sheet butter puff pastry (see note)

Poached rhubarb

220 gm (1 cup) caster sugar

60 ml dessert wine

Juice of 1 lemon and 1 orange

1 vanilla bean, split and seeds scraped

200 gm rhubarb (about ½ bunch), cut into 5cm lengths

Method

Main

1.Preheat oven to 200C. Beat almond meal, almonds, flour, sugar and butter in a bowl to combine, then beat in orange juice.

2.Cut out four 12cm squares of pastry, place on a baking tray lined with baking paper and prick all over with a fork. Scatter half the almond mixture over squares, leaving a 1cm border and bake until puffed and golden (10-15 minutes). Spread remaining almond mixture on a separate tray lined with baking paper and bake until golden and crisp (5-6 minutes).

3.For poached rhubarb, stir sugar, wine, juices, vanilla bean and seeds and 125ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the simmer, add rhubarb and cook until just tender but still holding shape (6-8 minutes). Spoon rhubarb on tarts and serve warm with a dollop of cream and scatter over remaining almond mixture.