Rhubarb & Almond Tartlets Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 Sticks: Red Rhubarb,
16 fl oz: Stock Syrup,
3 ounce: Butter,
3 ounce: Sugar,
3 ounce: Ground almonds,
10 fl oz: Whipping cream, whipped
TO DECORATE
Raspberries, Strawberies grapes and mint sprigs
Directions:
Preheat oven to 180C/350F/Gas Mark 4. Cut rhubarb into 1 inch lengths,
poach in syrup for about 12 minutes, until slightly soft. Drain and
cool. Meanwhile in a bowl, blend butter, sugar and almonds. Grease
sixteen patty tins. Put 1 Teaspoon of mixture into each tin. Bake for
10 minutes until golden. Cool in tins but remove before they set. To
serve, fill each case with rhubarb, top with cream. Decorate with any
remaining rhubarb, or fruit and mint sprigs.
Source: Keith Floyd, Sunday Magazine
Source from luhu.jp
poach in syrup for about 12 minutes, until slightly soft. Drain and
cool. Meanwhile in a bowl, blend butter, sugar and almonds. Grease
sixteen patty tins. Put 1 Teaspoon of mixture into each tin. Bake for
10 minutes until golden. Cool in tins but remove before they set. To
serve, fill each case with rhubarb, top with cream. Decorate with any
remaining rhubarb, or fruit and mint sprigs.
Source: Keith Floyd, Sunday Magazine
Source from luhu.jp