Oh no, not rhubarb again!
Last year I bought a little rhubarb tart and plant it in my garden. It grew up bigger the previous summer then, it almost disappeared during the winter. I knew that it should be harvested starting the second year, so I waited patiently. This early spring it grew up big, very big and I harvested it now for the 3rd time. This is how, here is the third rhubarb tart I make this summer! I took 2 big stalks, but not enough for a big tart, so I had to complement it with something else. I had in the fridge some very very sour plums, almost impossible to eat. It was the perfect element to add near the sour rhubarb in my tart.
I planned to fill it in with my classing almond filling. But oops... I only had 70g of almond powder left. What to do? I added coconut flakes instead. I think this is the way we all do (don't tell me otherwise as I won't believe you), we replace things in the recipes that we miss. Unless you plan very well in advance you need to improvise, but improvise wisely with things that can work.
Ingredients:
- 500g shortcrust pastry ( I used the version with discarded sourdough)
- 70g almond powder
- 70g shredded coconut
- 2 eggs
- 50g sugar
- 2 rhubarb stalks
- 300g plums
Directions:
- Stretch the shortcrust pastry on the bottom of a tart pan.
- Cut the rhubarb stalks into square sizes. Cut the plums in 2 or 4 and remove the core.
- In a bowl, mix the eggs, sugar, coconut and almond powder and lay this filling on the bottom of the crust.
- Arrange the rhubarb and plum slices over the almond composition in the tart. If you have some leftover plums, squeeze the juice and pour it over. At least this is what I did.
- Bake for 40-50 minutes at 200ºC or until the colour of the top starts to brown, and the crust look done.
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