serves
6
prep
10 minutes
cook
40 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
40
minutes
difficulty
Easy
level
Stream free On Demand
The Dinner Party
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 90 g slivered almonds
- 90 g blanched almonds, roughly chopped
- 45 g almond meal
- 115 g pure icing sugar, sieved, plus extra for dusting
- 165 g cake or biscuit flour, sieved
- 2 g salt
- 165 g unsalted butter, chilled and diced
- 20 g softened butter, for greasing
- 50 g caster sugar
- 1 bunch thin rhubarb stalks
- Crème fraîche, to serve
Sugared strawberries
- 250 g strawberries, finely chopped
- 20 g caster sugar
- ½ tsp vanilla paste
Resting time: 30 minutes
Instructions
- Preheat the oven to 175˚C (fan-forced). Combine the slivered almonds, blanched almonds and almond meal in the bowl of a stand mixer with the paddle attachment fitted. Use your hands or a spatula to gently combine the mixed almonds.
- In a separate medium bowl, combine the icing sugar, flour and salt and whisk to combine. Add the chilled butter and rub through with your fingers until a crumb-like mixture forms. Add this to the stand mixer bowl and mix on medium speed for a few seconds, until the mixture comes together.
- Grease a 20 cm non-stick frying pan (with removable handle) or tart tin with butter on the base and sides, then coat with a layer of caster sugar, pouring out any excess.
- Spread ¾ of the almond base over the bottom of the pan (or tart tin), evenly pressing it out to the sides and base.
- Cut the rhubarb into lengths of the pan, then press a single layer of rhubarb stalks into the almond base. Cover with the remaining almond base, lightly pressing to encase the rhubarb. Bake for 35-40 minutes on a lower rack in the oven until dark golden-brown. Remove and allow to cool for 15 minutes.
- Use a spatula to remove the tart from the pan and allow to cool on a wire rack. 30 minutes before serving, combine the ingredients for the strawberries in a medium bowl and allow to stand for 30 minutes before using.
- To serve, dust the rhubarb tart with icing sugar and cut into wedges. Drain the strawberries. Divide wedges of the rhubarb tart between plates and spoon over the strawberries. Serve with a dollop of crème fraîche.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Dinner Party
