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Rhubarb and Coriander Tart
Prep Time
10 Minutes
Cook Time
1 Hour
Ingredients
10
Servings
4
A delicious tart combining homemade pastry with tangy rhubarb and topped with a tasty mix of ground almonds, demerara sugar and Ground Coriander, before baking in the oven. Delicious served with cream or ice-cream.
Ingredients
225 gram (8 ounce) plain flour
175 gram (6 ounce) butter
75 gram (3 ounce) caster sugar
1 medium egg yolk
Cold water to bind
Filling:
100 gram (4 ounce) ground almonds
100 gram (4 ounce) demerara sugar
1 tablespoons Ground Coriander
450 gram (1 pound) rhubarb, trimmed and cut into 6mm
COOKING INSTRUCTIONS
- 1 Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and lightly mix together. Add the egg yolk and enough water to bind. Wrap in greaseproof paper and leave to cool in the refrigerator for ½ hour.
- 2 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 3 Mix the ground almonds, sugar and Ground Coriander together. Line a greased 18cm (7’’) flan ring with the pastry. Arrange rhubarb over the top and sprinkle the almond and Coriander mixture over the rhubarb.
- 4 Cook in the oven for approximately 1 hour, or until golden brown.