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Rhubarb and Strawberry Tart
A decadent tart with almond sweet pastry, filled with almond cream, strawberry jam and rhubarb poached in a vanilla syrup, all glazed with apricot icing. Ideal for an elegant summer dessert.
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Cost Breakdown
Critical Success Points
- • Soften the butters and create the almond sweet pastry
- • Roll out the dough and place in the tart ring
- • First blind bake
- • Prepare the vanilla‑syrup poached rhubarb
- • Final bake
Safety Warnings
- • Handle the boiling syrup with care to avoid burns.
- • Wear kitchen gloves when handling the hot oven.
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