If you’re a fan of easy desserts like me then you’ll love this tart adapted from Alain Ducasse’s book called Nature. Life is too short to make puff pastry on a regular basis so this recipe uses a good ready made one.
- 1 pack of ready made puff pastry
- 600g rhubarb stalks
- 200g caster sugar
- 200g plain yoghurt
- 100g ground almonds
- 2 eggs
- 1 vanilla pod
- 4 pieces of stem ginger
- 3 tbsp soft brown or demerera sugar
To make it
- First prepare the rhubarb by cutting it into 1-2cm pieces.
- Wash it, pop it into a bowl and cover with half the caster sugar.
- Meanwhile roll out the puff pastry into a 26cm square.
- Roll in one inch all the way around the sides.
- Put the pastry onto a lined baking tray, prick it all over with a fork and pop it in the fridge for half an hour at least.
- Preheat the oven to 200C.
- Cover the pastry with some foil or a sheet of crumpled baking paper and line it with some baking beans.
- Bake the pastry for 15 minutes, take it out of the oven, remove the baking beans and bake it again for another 5-10 minutes to slightly cook the base.
- Take it out of the oven and turn the temperature down to 180C.
- While it is cooling make the almond filling by mixing together the yoghurt, almonds, eggs and remaining caster sugar.
- Scrape the vanilla seeds from the pod and mix that in too.
- Pour the almond filling over the base of the pastry and then even it out with a palette knife or a flat spatula.
- Drain the rhubarb pieces and put them on top of the almond filling.
- Cut the stem ginger into tiny pieces and scatter them evenly over the rhubarb and then sprinkle over the brown sugar.
- Bake this for 20 minutes and serve warm.
Instead of rhubarb you could also use apples, apples and rhubarb, plums, peaches, raspberries, blueberries, mangoes…the list is endless!