Strawberry, rhubarb and almond tart

Oh what a star this tart is - a summer dessert made in heaven! By arranging the strawberries and rhubarb so neatly around the top you can really make this into a true showstopper.
Strawberry, rhubarb and almond tart
1H 5M



1.Preheat oven to 190°C. Place an oven tray in to heat.
2.Grease and line a 24cm loose-bottom tart tin with the pastry, pressing it firmly into the fluted edge. Chill for 15 minutes.
3.Whisk together the ricotta, sugar, cinnamon, syrup and eggs. Fold in the almonds and spoon the mixture into the chilled pastry shell.
4.Cut the strawberries in half (or quarters if they’re very big) and arrange on top of the mixture. Scatter the rhubarb in the centre.
5.Bake for 30 minutes, then reduce the heat to 160°C and cook for another 20 minutes or until the centre of the filling has set. Sprinkle over the sugar.
6.Serve warm or cold with yoghurt, cream or ice cream.

You may vary the fruit with any fresh, sliced fruit – peaches and nectarines work well.


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Strawberry and rhubarb shortcake

Strawberry and rhubarb shortcake

Nici Wickes shares her nana's shortcake recipe that has been passed down through her family. Perfect served warm or cooled with whipped cream, the combo of strawberry and rhubarb is startlingly good!