This versatile tart can be adapted all year round, using fruits in season. At this time of year, rhubarb and strawberries are in plentiful supply so I have used those. I like the combination of sour rhubarb with sweet fragrant strawberries, but given the current glut of strawberries, you could use all strawberries.
Bake it in a ceramic quiche or pie dish lined with baking paper and serve straight from oven to table. Great with clotted cream and/or ice cream.
- Prep Time : 20 minutes
- Cook Time : 40 -50 minutes
- Yield : 8
- unsalted butter - 200g, roughly chopped
- caster sugar - 200g
- plain flour - 150g
- baking powder - 1 teaspoon
- almond meal - 50g (or use fresh grated coconut from the packet)
- organic or free range eggs - 2, beaten together
- rhubarb - washed, sliced lengthwise and cut into 5cm pieces
- strawberries - 1 punnet, hulled and sliced in halves lengthwise
- flaked almonds - 20g (or use flaked or shredded coconut), optional
Preheat oven 180 C. Line a 26cm flan dish or tin with baking paper and brush sides with melted butter.
Melt butter and sugar together over low heat stirring until sugar is dissolved, approximately five minutes – it should be thick and honey-like in consistency. Remove pan from heat and cool for 10 mins. Add eggs and whisk together lightly.
In a separate bowl sift flour and baking powder and stir through almond meal. Make a hole in the centre and pour in the butter mixture. Combine well with a wooden spoon. Spoon batter into prepared flan tin or quiche dish.
Cover with pieces of sliced rhubarb starting from the outside circle and working in. Top with sliced strawberries.
Sprinkle top with flaked almonds. Bake for 40 – 50 minutes or until a skewer inserted in centre of flan comes out clean.
Tip: if you warm the sugar in a moderate oven before adding to the melted butter, it will make it easier to dissolve.
The top can be glazed with warm apricot jam.