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Rhubarb and Coriander Tart
Ingredients
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225 gram (8 ounce) plain flour
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175 gram (6 ounce) butter
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75 gram (3 ounce) caster sugar
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1 medium egg yolk
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Cold water to bind
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Filling:
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100 gram (4 ounce) ground almonds
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100 gram (4 ounce) demerara sugar
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1 tablespoons Ground Coriander
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450 gram (1 pound) rhubarb, trimmed and cut into 6mm
Key Products
Instructions
- 1 Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the sugar and lightly mix together. Add the egg yolk and enough water to bind. Wrap in greaseproof paper and leave to cool in the refrigerator for ½ hour.
- 2 Pre-heat the oven to 170°C, 325°F, Gas Mark 3.
- 3 Mix the ground almonds, sugar and Ground Coriander together. Line a greased 18cm (7’’) flan ring with the pastry. Arrange rhubarb over the top and sprinkle the almond and Coriander mixture over the rhubarb.
- 4 Cook in the oven for approximately 1 hour, or until golden brown.
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