rhubarb, strawberry and almond free form tart
- 600g rhubarb, thinly sliced
- 250g strawberries, hulled and halved
- ⅔ cup (150g) white sugar, plus extra for sprinkling
- 1 teaspoon vanilla bean paste
- ½ cup (60g) almond meal
- 1 egg, lightly beaten
- maple syrup, to serve
- 1½ cups (225g) plain flour
- ¼ cup (55g) caster sugar
- 60g cold unsalted butter, chopped
- 40g cold lard, chopped
- 2 teaspoons apple cider vinegar
- ¼ cup (60ml) iced water
- Preheat oven to 180°C. To make the pastry, place the flour and sugar in a large bowl and mix to combine. Add the butter and lard and, using your fingertips, rub into the flour mixture until it resembles fine breadcrumbs. Add the vinegar and water and, using a butter knife, bring the mixture together to form a rough dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
- Roll out the pastry between 2 sheets of non-stick baking paper to a 5mm-thick 30cm round. Place on a large baking tray and refrigerate for 10–15 minutes or until firm.
- Place the rhubarb, strawberry, sugar and vanilla in a large bowl and mix to combine. Sprinkle the almond meal over the pastry, leaving a 4cm border. Top with the rhubarb mixture and fold over the edges, pressing lightly to seal. Brush with egg and sprinkle with the extra sugar. Cook for for 40–45 minutes or until the pastry is cooked through and golden. Drizzle with the maple syrup to serve. Serves 6–8.
tips + tricks
+ Lard can be found in the refrigerator section of the supermarket. It creates a flakier pastry, but if unavailable can be substituted for an equal portion of unsalted butter.
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