Rhubarb, Lemon and Almond Tart

A shot or four of vodka gives a lift to Paul Young's champagne rhubarb topping for this sumptuously rich special occasion dessert
By Paul A Young
Rhubarb, Lemon and Almond Tart
  • Rating:
  • Serves: 6-8
  • Cook Time: 1 hour 10 minutes
  • Prep Time:
  • Effort: medium


  • 300 g ready-made sweet shortcrust pastry, (pâte sucrée)
  • 500 g champagne rhubarb
  • 150 g caster sugar
  • 100 ml vodka

For the filling

  • 1 lemon
  • 100 g softened butter
  • 100 g golden caster sugar
  • 2 eggs
  • 100 g ground almonds
  • 100 g plain flour


1. Place the tart ring on a parchment-lined baking tray. Roll out the sweet pastry to a circle 3mm thick and carefully line the ring, draping the excess pastry over the edge of the ring. Do not cut the excess pastry off at this point. Refrigerate for 30 minutes

2. Meanwhile preheat the oven to 180C/gas 4. Cut the rhubarb into pieces 5cm long, place in to a roasting dish with the sugar and vodka. Cover with foil and roast for 20 to 30 minutes or until the rhubarb is tender but not mushy. Allow to cool thoroughly.

3. Using a slotted spoon, carefully place the cooled rhubarb on 4 layers of kitchen paper to drain. Strain the cooking juices into a small saucepan, bring to a boil and reduce to a thick pink syrup.

4. To make the filling, finely grate the zest from the lemon and squeeze the juice from half of it. In a mixer, combine the butter and sugar and beat until light and fluffy. Add the eggs, mix well, then add the ground almonds and continue mixing until well combined. Add the flour, lemon zest and juice and mix thoroughly until blended.

5. Preheat the oven to 170C/gas 3. Spread the almond mixture into the chilled pastry, smoothing it off just below the top of the tart. Place the rhubarb on top (either in a pattern or simply in a random, rough way), trim the patry and bake the tart until golden and crisp around the edges, approximately 30 minutes. Remove from the oven and cool to room temperature.

6. To serve, brush the top of the tart with the pink syrup and serve with a huge dollop of crème fraîche or real vanilla ice cream.

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