Ingredients
For the tart
- 1 puff pastry
- 5-6 rhubarb sticks, cut in pieces (or 10 apricots)
- ½ orange, its zest
- 10ml (2 tsp) vanilla maple syrup
- 30ml (2 tbsp) melted butter
For the maple almond cream
- ¼ cup melted butter
- 40g (½ cup) almonds, or very finely ground almonds
- 60ml (¼ cup) maple syrup
- 1 egg
- 1 pinch of salt
Method
- Preheat the oven to 190°C/400°F and line a baking sheet with parchment paper or a reusable non-stick sheet. Place the puff pastry on the baking sheet. Bake for 10 minutes.
- In a food processor, grind all the ingredients for the maple almond cream, except for the egg. Add the egg and mix until smooth. Set aside.
- In a bowl, mix the rhubarb pieces and orange zest. Place the rhubarb mixture on the puff pastry.
- Pour the almond cream on the rhubarb mixture.
- Brush the top and sides of the tart with the butter and then the vanilla maple syrup.
- Bake for 20 to 25 minutes, until the crust is golden brown.