AT A GLANCE
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.
|01||Preheat oven to 200C. Beat almond meal, almonds, flour, sugar and butter in a bowl to combine, then beat in orange juice.|
|02||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).|
|03||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.|
Note We use Carême butter puff pastry, which comes in pre-rolled 375gm sheets.