Strawberry Almond Tart with Rhubarb

Name: Strawberry Almond Tart with Rhubarb
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 8 people
Ingredients: 1 quantity sweet pastry; 3 organic eggs; 75 g (3oz/ ⅓cup) sugar; 100 g (3.5oz/ ½ cup) unsalted butter; 100 g (3.5oz/ 1 cup) ground almonds/almond flour; 200 g (7oz) fresh strawberries; 6 tablespoon icing (confectioner's) sugar; 3 tablespoon water; pinch powdered dark pink (fushia) edible colouring; 1-2 rhubarb sticks; 2 tablespoon sugar; edible flowers (e.g. violas); 1 tablespoon small or wild strawberries; 2 tablespoon dessicated coconut

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings
8 people
Calories
266 kcal
Course
Dessert
Cuisine
French

Strawberry Almond Tart with Rhubarb

Iris Warren

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An upside-down French tart baked with almond cream and strawberries, topped with a glaze, fresh strawberries and roasted rhubarb.

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Ingredients

Servings

Tart Base

1 quantity sweet pastry (ready-made or see my recipe below)

Strawberry Almond Cream

3 organic eggs (medium)
75 g (3oz/ ⅓cup) sugar
100 g (3.5oz/ ½ cup) unsalted butter softened
100 g (3.5oz/ 1 cup) ground almonds/almond flour
200 g (7oz) fresh strawberries washed, hulled and cut in 2 if big (about 1 ½ cups)

Quick Tart Glaze

6 tablespoon icing (confectioner's) sugar
3 tablespoon water
pinch powdered dark pink (fushia) edible colouring

Decor

1-2 rhubarb sticks washed, leaves discarded
2 tablespoon sugar
edible flowers (e.g. violas)
1 tablespoon small or wild strawberries
2 tablespoon dessicated coconut

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Instructions

Tart Base

Make the tart base by following the classic pâte sucrée (sweet pastry dough) and set aside to cool.

Roasted Rhubarb (optional as decor)

Preheat the oven to 180°C/360°F/160°fan (gas 4).
Cut the rhubarb into 4-5cm lengths. Place in an ovenproof dish, sprinkle over the sugar and roast in the oven for about 10 minutes until soft. Set aside to cool.
Turn down the oven to 170°C/340°F/150°C fan (gas 3).

Strawberry Almond Filling

In a mixing bowl, whisk together the butter and sugar. Gradually add the eggs and ground almonds (almond flour) until smooth and creamy.
Transfer the mixture to a piping bag and pipe out a spiral to fill the tart base (alternatively, spoon the mixture and spread evenly with a palette knife).
Press the strawberries into the almond cream and bake for about 25-30 minutes until the cream is golden. Set aside to cool on a wire rack.

Glaze Icing

Dissolve the icing sugar in the water and add a tiny amount of red or deep pink powdered food colouring (just a tiny heap at the end of a knife is enough).
Decor: turn the tart upside down on the rack and coat with the glaze, spreading smoothly with a spatula or warmed palette knife. Add the coconut to the tart sides by patting it on with the palm of your hand. Decorate with the roasted rhubarb, extra strawberries and edible flowers of your choice.

Notes

Sweet Pastry Tart Base: For my favourite sweet tart base and pâtisserie-style glaze, see the whole tart chapter in my book, 'Teatime in Paris' (pages 69 and 106). Otherwise follow the classic pâte sucrée recipe (sweet tart pastry base) below.
Make-ahead dessert the day before: The strawberry almond tart can be prepared a day in advance then glazed and decorated on the day of serving.
Drinks: Serve with an off-dry Champagne or Darjeeling tea, the Champagne of teas.
I highly recommend using the measures in grams & ml (instead of cups)for more accuracy and better, consistent results