Ingredients

  • Crust
  • 145 grams almonds, ground
  • 165 grams sugar, caster
  • 110 grams butter, unsalted softened
  • Filling
  • 340 grams rhubarb slice 1 inch thick
  • 175 milliliters water
  • 200 grams sugar, caster

Directions

1. Make pastry shells: Preheat oven to 175*C/350*F/GM 4 and lightly butter twenty-four 1/3 cup (65ml) muffin cups or 8 4" tart pans.
2. Combine crust ingredients and beat until light and fluffy. Spoon 1 tablespoon batter into bottom of each muffin cup, spreading evenly. Bake for 10 minutes or until golden brown. DO NOT BAKE BLIND. Cool shells in cups on a rack 5 minutes. Run a thin knife around edges of cups and remove shells. Cool shells completely on rack. Shells may be made 3 days ahead and kept in an airtight container at room temperature.
3. Make filling: Bring water and sugar to a boil. Add rhubarb and cook at a bare simmer, without stirring, until just tender but not falling apart, about 10 minutes. With a slotted spoon transfer rhubarb to a platter to cool.
4. Reduce sugar syrup to coating consistency. Strain and use as glaze.
5. Original recipe crust called for 110g almonds, 200g sugar & 110 g butter. It was way too sugary so the above amounts is a way of reducing that sugaryness. Don't know if crust will work. Pâte Frollée won't make a shell.

Notes
Notes:For 4" individual tarts, 4x rhubarb amount.
Serving Ideas:Original serves 8.


Categories
Four, tarts/piesPuddingsPetÌt
Keywords
tarts/piesPuddingsPetÌt Four
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