Almond Tart With Vanilla Rhubarb Jam And Fresh Strawberries

For the perfect spring delight try this heavenlyalmond and strawberry tart made with homemade vanilla-rhubarb jam.

The ingredient of Almond Tart With Vanilla Rhubarb Jam And Fresh Strawberries

• 1 1 2 cups plain flour sifted
• 1 2 cup icing sugar sifted
• 95g cold unsalted butter cut into 1cm cubes plus softened butter to coat the pan
• 1 large coles brand australian free range egg beaten to blend
• 1 bunch about 250g rhubarb trimmed cut crossways into 5mm pieces
• 1 2 cup caster sugar
• 1 2 teaspoon vanilla extract
• 1 2 teaspoon fresh lemon juice
• 1 1 3 cups ground almonds divided
• 1 1 4 teaspoon cornflour
• 70g unsalted butter slightly softened
• 4 1 2 tablespoons caster sugar divided
• 2 large coles brand australian free range eggs
• 1 4 cup flaked almonds
• 250g small strawberries hulled halved
• 2 teaspoons fresh lemon juice
• icing sugar to dust
• 200ml cru00e8me frau00eeche or thickened cream whipped to stiff peaks

The Instruction of almond tart with vanilla rhubarb jam and fresh strawberries

• position a rack on the bottom of the oven and preheat the oven to 160c to make the crust in a large bowl combine the flour sugar and butter using your fingers work the butter into the flour until the mixture resembles coarse breadcrumbs with a few pea size pieces of butter remaining add the egg and using a fork mix until the dough comes together alternatively place the flour sugar and butter in a food processor and using the pulse button process in short bursts for the same result add the egg and process in short bursts again until the dough comes together gather the dough and shape into a rectangle wrap the dough in plastic wrap and refrigerate for at least 1 hour or until the dough is firm
• generously brush a 35cm x 11cm rectangular tart pan with a removable base with softened butter roll the dough between two sheets of baking paper until it is 3mm thick trim the dough into a 42cm x 18cm rectangle freeze the dough for about 5 mins or until firm drape the dough over the buttered tart pan gently lift and coax the dough into the pan and press the dough into the bottom corners and sides of the pan trim the excess and freeze the tart for 10 mins or until firm
• meanwhile to make vanilla rhubarb jam in a small saucepan combine the rhubarb sugar vanilla and a pinch of sea salt flakes bring to a simmer over medium heat stirring occasionally for 12 mins or until the jam has thickened and rhubarb has broken down stir in the lemon juice set aside to cool slightly pour jam into a shallow container cover and refrigerate for 20 mins or until cooled
• to make the almond filling in a bowl mix 1 cup of ground almonds and the cornflour set aside in a medium bowl using a handheld mixer beat the butter and 2 1 2 tablespoons of caster sugar on medium speed for about 3 mins or until light and fluffy add eggs one at a time scraping down the side of the bowl after each addition until blended add the almond mixture and mix until blended cover and chill for 20 mins or until slightly firm
• sprinkle 3 tablespoons of ground almonds over the bottom of the tart smooth the rhubarb jam over the ground almonds sprinkle the remaining ground almonds over the jam spoon the almond filling over the rhubarb jam and smooth with a small spatula sprinkle flaked almonds over the filling bake the tart on a large baking tray for 55 mins or until the tart shell is golden and the filling is firm to the touch set the tart on a wire rack to cool gently lift the tart from the tart pan and transfer to a serving platter
• in a large bowl toss the strawberries lemon juice and remaining 2 tablespoons of caster sugar to coat set aside stirring occasionally for 30 mins or until the berries have released their juices dust the tart with icing sugar and spoon the macerated strawberries across the tart using a serrated knife slice the tart and serve with the strawberries and a dollop of whipped cru00e8me frau00eeche or cream

Nutritions of Almond Tart With Vanilla Rhubarb Jam And Fresh Strawberries

calories: 638 13 calories
calories: 41 grams fat
calories: 18 grams saturated fat
calories: 55 grams carbohydrates
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calories: 12 grams protein
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