"The ginger is a must,trust!"
Raspberry Rhubarb Ginger Crumb Tart
5
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- Recipe Card
Prep time 30mins
Cook time 45mins
Serves or Makes: 13 slices
Recipe Card
ingredients
- 1 cup all-purpose flour
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/3 cup cane sugar
- a pinch of salt
- 7 tablespoons cold butter
- 2 tablespoons cold water
- A small handful almonds flakes
- 2 medium stalks rhubarb
- 1 cup raspberries
- 1 inch piece of ginger
- 2 tablespoons cane sugar
- 1 orange
- 1 lemon
Method
Step 1
Preheat oven to 350°
Step 2
Mix all dry ingredients in a bowl
Step 3
Grate the frozen butter
Step 4
Incorporate the butter with the dry mix. Add cold water and mix it a tiny bit more (I used my hands). The dough should be grainy and come together when you squeeze it in your hand. Leave about 2/4 cup (1,1 dl) of dough in a small bowl.This will be used as crumbs for later
Step 5
Flatten the dough out in a 13-3/4" X 4-1/4" tart pan with a removable bottom
Step 6
Put the tart pan and crumbs in the fridge
Step 7
Cut the rhubarb into ½ inch pieces
Step 8
Add the rhubarb and raspberries in a bowl
Step 9
Zest the orange and add to the bowl
Step 10
Squeeze half the orange and a quarter of a lemon and add to the bowl with the sugar and sliced ginger, too! Mix everything together
Step 11
Add the filling to the cold tart pan. Sprinkle the remaining crumbs on top with the shredded almonds
Step 12
Let the tart bake in the oven for 45 minutes. (The crust should be golden brown, and the filling soft and bubbly)
Step 13
Remove the tart from the oven and let it cool for about 10-15 minutes
Step 14
Carefully remove the tart from the pan by pushing the bottom upwards. Cut the tart however you want and serve it with ice cream or whipped cream!