ALMOND TARTS WITH RHUBARB

Prep time 20 mins Cooking time 30 mins Serves 4

INGREDIENTS

40g almond meal

30g raw almonds, coarsely chopped

30g plain flour

30g brown sugar

30g softened butter

1½ tbsp orange juice

375g sheet butter puff pastry POACHED RHUBARB

220g caster sugar

60ml grape juice

Juice of 1 lemon and 1 orange 1 vanilla bean, split and seeds scraped

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

METHOD

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

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 mins.

Spread remaining almond mixture on a separate tray lined with baking paper and bake until golden and crisp, 5-6 mins.

For poached rhubarb, stir sugar, grape juice, juices of lemon and orange, 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 mins. Spoon rhubarb on tarts and serve warm with a dollop of cream and scatter over remaining almond mixture.