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Quick Rhubarb Tarts

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Serves: 2
175g / 6 oz puff pastry
butter, for greasing
175g / 6 oz chopped rhubarb
1 tbsp caster sugar
1 tsp ground ginger
1 tbsp ground almonds
2 tsp demerara sugar
creme fraiche or custard, to serve

Preheat the oven to 200ºC / fan oven 180ºC / gas mark 6.

Roll out the puff pastry and cut out 2 rounds, each measuring about 12.5cm / 5in in diameter. Transfer to a greased baking sheet and prick all over with a fork. Cook for 8 minutes until puffed and lightly golden.

Meanwhile, put the chopped rhubarb, caster sugar and ground ginger in a small pan with 2 tablespoons water. Simmer for 4 minutes, until the rhubarb is tender.

Stir in the ground almonds and spoon the mixture on top of the pastry rounds. Sprinkle over the demerara sugar and cook for a further 5 minutes, until golden.

Serve hot, with creme fraiche or custard.

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