11963

Rhubarb and amaretti pie

  • serves 8
  • A little effort

Rhubarb and amaretti is a classic combination and this recipe puts them together into one show-stopping dessert. This is best served at room temperature, so it's a great make-ahead dinner party pudding.

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Ingredients

  • sweet pastry 375g pack
  • rhubarb 800g, cut into 5cm lengths and halved or quartered if very fat
  • light muscovado sugar 150g
  • ground almonds 2 tbsp
  • amaretti morbidi (soft) 2 packs, about 400g (or use ordinary amaretti)
  • icing sugar for dusting

Method

  • Step 1

    Heat the oven to 200c/fan 180c/gas 6. Roll out the pastry and use it to line a 22-23cm loose based tart tin.

  • Step 2

    Put the rhubarb and sugar in a shallow baking tin and bake for 30 minutes. Tip the syrup into a small pan and bubble until it thickens but don’t let it start to caramelise.

  • Step 3

    Line the pastry with greaseproof paper and baking beans and bake blind for 15 minutes.Then lift out the paper and bake for 10 minutes or until the pastry base is dry.

  • Step 4

    Sprinkle on the almonds and arrange the rhubarb on top. Dip the base of each amaretti quickly in the syrup and put on top of the tart.

  • Step 5

    Bake for 5-10 minutes, then drizzle any remaining syrup over the amaretti before dusting with the icing sugar. Serve the pie at room temperature.

Nutritional Information

  • Kcals 516
  • Fat 18.7g
  • Carbs 79.2g
  • Fibre 4g
  • Protein 7.8g
  • Salt 0.3g
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