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Rhubarb and custard tart with an almond and rosemary pastry
Fruit and vegetables
4 sprigs fresh
rosemary
, finely chopped
500g/1lb 2oz
rhubarb
(as red as possible), chopped into chunks
Tins, packets and jars
150g/5½oz
plain flour
, plus extra for dusting
Cooking ingredients
100g/3½oz
ground almonds
100g/3½oz
caster sugar
60g/2¼oz
caster sugar
2
cinnamon
sticks
60g/2¼oz
caster sugar
freshly grated
nutmeg
Dairy, eggs and chilled
150g/5½oz cold unsalted
butter
, cubed, plus extra for greasing
1 large
egg yolk
4 large
egg yolks
600ml/20fl oz
double cream
Other
1 free-range egg, beaten for
egg wash
Back to recipe
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