- 300g plain flour
- 150g butter
- Pinch of salt
- Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
- Stir in the salt and then add 2-3 tbsp water and mix to firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling. This dough mix is enough for casing and lid.
Almond & Amaretto cream
- 120g almond powder
- 120g vanilla flavored caster sugar
- 120g plain flour
- 120g unsalted butter
- 1 med free range egg
- 2 shots of amaretto
Mix in the flour, almond powder and caster sugar. Add butter and egg, whisk until light and fluffy then add amaretto, mix for a further minute or so.
- 500g Rhubarb
- 100g caster sugar
Tip the rhubarb into a saucepan with the sugar. Cover and simmer on a very low heat for 10 mins until soft but still holding its shape. Cool down.
Grease tartlet tin and place back in chiller. Once pastry is rolled to the required thickness place in tartlet tin, trim edges to give you a nice look, place in chiller again for a further 10 minutes, blind bake for 15 minutes, add almond mix into the pastry, then rhubarb. Place pastry lid on top, remember to egg wash the edges so lid will stick and egg wash then bake in oven until golden brown. Cool down then dust with icing sugar.