Easy Rhubarb and Almond Tart Recipe Scottish Family Favourite

Pick strawberries from the garden, selecting the mostly red ones.

Wash the rhubarb and slice it into chunky pieces.

In a pot, add 200 grams of caster sugar, 250 ml of water, and the sliced rhubarb.

Add vanilla to the pot and simmer for about 5 minutes until the sugar dissolves, ensuring the rhubarb holds its shape.

Roll out the pre-rolled puff pastry and place it onto a greased tin or greaseproof paper.

Trim any excess pastry from the edges and fold them around to create an edge for the tart.

Brush the edges of the pastry with whole milk (or egg if preferred) and optionally sprinkle with sugar.

In a bowl, mix ground almonds, softened butter, an egg, a little vanilla, and a pinch of salt until smooth.

Spread the almond mixture evenly over the pastry, leaving about half a centimeter from the edge.

Add the stewed rhubarb on top of the almond mixture, ensuring it is not mushy.

Evenly distribute sliced strawberries across the top of the rhubarb.

Sprinkle almonds on top (optional) and brush the edges with egg yolk and sprinkle with sugar if desired.

Bake in the oven at 180°C for 10 minutes, then reduce the temperature to 160°C and bake for an additional 20 minutes.

Equipment Needed

Spice Level:

Dietary