Perfect Quick Summer Pud: Rhubarb and Amaretti Tart

My favourite cook books from what is now a pretty massive collection are the Leon ones. I haven’t yet got the two latest books in the series, but they are most definitely on my wish list as every recipe I have tried from the first two have been spot on. The most used one recently is the “Naturally Fast Food: Book 2” as I have a toddler, work from home and most definitely need recipes that are quick and easy to whip up for the family!

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Just the other night I had an impromptu dinner party with my Uncle who was visiting from New York and my Grandmother (who lives just around the corner from me!). I went to this book first to look for an easy pudding that was also suitably Summer like. I found this one for a Rhubarb and Amaretti Tart.

IT WAS DELICIOUS. I can’t even show you photo’s of the end product as it was snaffled so quickly, but here is the recipe (with a bit of amendment from me) if you wanted to try it:

Ingredients

  • 375g ready-rolled puff pastry or roll puff pastry to a rectangle about 35x25cm
  • 80g amaretti biscuits
  • 500g rhubarb
  • 100g sugar
  • Creme fraiche or cream to serve

Instructions

  1. Heat the oven to 200 degrees celsius
  2. Unroll the pastry and place it on a baking tray that has been lined with greaseproof paper.
  3. Fold over the edges of the pastry on all sides and press down along each edge with a fork.
  4. Crumble the amaretti biscuits and scatter over the bottom of the tart.
  5. Slice the rhubarb into long thin strips and put into a bowl
  6. The recipe in the book says to toss the rhubarb in the sugar only when you are ready to cook and immediately stack it on top of the pastry, then put it into the oven. *I actually had a bit of work to do before everyone arrived so I did this step way before cooking, what happened was a load of liquid formed and settled in the pastry base… I worried that it might ruin everything, but it didn’t seem to make a difference. Although I expect my end result might have been a bit crunchier if I had done it last minute.
  7. Cook for 35 to 40 minutes, until the pastry is a light golden colour.

I also crumbled some extra amaretti biscuits and toasted almonds on top at the end which looked really nice and added a nit more crunch. I took the whole thing to the table as it looked so pretty and everyone got stuck in – it served 6 people perfectly, I gave the option of cream or creme fraiche but it would just as well with ice cream or custard.

Yum! The sweetness of the amaretti against the tartness of the rhubarb just worked really well.

If you’re a busy Mama or a working gal, then this book is definitely one to pick up and keep to hand in the kitchen.

Jessie

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