rhubarb amaretto tart recipe from Real Recipes
Rhubarb and Amaretto Tart Recipe
A taste of italy in this recipe. In this Rhubarb and Amaretto Tart Recipe the lmond flavour is reinforced by the use of Amaretto Liqueur which also contrast excellently with the Rhubarb. This Tart is also easy to make which is always a benefit!If you like this Rhubarb and Amaretto Tart Recipe perhaps you could try our classic Lemon Tart Recipe from Real Recipes
Recipe Summary
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 35 minutes
Servings: 8 servings
Serving size: 250gm
Calories per serving: 275
Fat per serving: 15gm
Updated on 30th March 2012 By:
For this Rhubarb and Amaretto Tart Recipe – You will need:
Ingredients (Serves 8 )
- 1 kilo trimmed and chopped rhubarb
- 300gm caster sugar
- 300gm Amaretti biscuits
- 1 stick cinnamon
- 175gm melted butter
- 90ml Amaretto di Saronno
- 3 large eggs
- v40gm plain flour
Method
- Put the rhubarb in a saucepan with the cinnamon 250gm of the sugar and three tablespoons of water
- Simmer for 5 minutes
- Remove the rhubarb and leave overnight in a sieve to drain and dry out the Rhubarb
- Whizz the Amaretti biscuits in a food processor until finely ground
- Add the butter, eggs, flour and remaining sugar
- Whizz to combine the ingredients well
- Leave to chill for 1 hour
- Preheat the oven to 170c 325f gas 3
- Spread half the Amaretti over the bottom of a 9″ 23cm springform cake tin
- when the tart is cooked remove from the tin very carefully and leave to cool
- Add a ladle of stock and continue stirring until the stock has been absorbed
This Rhubarb and Amaretto Tart Recipe eats very well with a little creme fraiche or a little vanilla ice cream or even something as simple as whipped cream
Enjoy!
Amazing truely orgasmic made this as I was having a party went down rather well perfect Finnish to a perfect evening x
Thank You!