GLUTEN-FREE RHUBARB AND RASPBERRY CRUSTLESS TART
This very easy and delicious Rhubarb and Raspberry Crustless Tart is a gluten-free adaptation of an old classic, a frangipane.
This mixture of butter, sugar, eggs and ground almonds is usually used as a tart filling within a pastry case.
But add a little gluten-free flour to the mix and it works as both tart base and filling at the same time. Easy as anything.
You can top the tart with almost any soft seasonal or poached fruit you have on hand. But if you have a bunch of rhubarb and a punnet of raspberries, you won’t be disappointed.
Serve it with extra fruit stirred through some whipped cream and you’ll be even happier.
Jan
RHUBARB AND RASPBERRY CRUSTLESS TART
Serves 8
150 gm unsalted butter, at room temperature
150 gm raw caster sugar or brown sugar
3 large eggs, at room temperature
1 teaspoon vanilla bean paste
200 gm blanched almond meal
50 gm brown rice flour
½ teaspoon gluten-free baking powder
100 gm roasted rhubarb (see below)
100 gm fresh raspberries
2 tablespoons flaked almonds
2 tablespoons demerara sugar
Icing sugar to dust
Preheat oven to 170°C fan-forced (190°C conventional). Line the base of a 23cm loose-bottomed tart tin with baking paper and grease the sides well.
Beat butter together with sugar until smooth and creamy.
Add vanilla and eggs, one at a time, beating after each addition.
Whisk together the almond meal, brown rice flour and baking powder and fold it through the egg mixture until just combined.
Spoon the mixture into the tart tin, spreading it evenly around the edge and smoothing the top.
Press chunks of rhubarb and raspberries lightly into the surface.
Scatter with flaked almonds and sprinkle demerara sugar over the top.
Bake for 50 – 60 minutes. If the tart is starting to brown too much top with a sheet of alfoil.
Rest in the tin for 5-10 minutes before cooling on a rack. Dust with icing sugar.
Serve with whipped cream mixed through with some of the remaining roasted rhubarb and syrup.
Roasted Rhubarb
1 bunch of firm red rhubarb, rinsed, trimmed and patted dry
1 orange, zest and juice
80 gm caster sugar
Preheat oven to 200°C.
Cut rhubarb stems into 2cm pieces. Mix orange juice and rind with half the sugar. Add rhubarb and stir to coat.
Place the rhubarb on an oven tray in a single layer and pour the orange juice over and around.
Sprinkle with remaining sugar, cover with alfoil and roast. Check after 10 minutes. Cook until a skewer runs easily through one of the larger chunks. A syrup will form around the fruit.
TIP:
The crustless tart can be topped with fruit you might have on hand, for instance, strawberries, blueberries, blackberries or sliced nectarines or figs.