Rhubarb and amaretti pie
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
- 375g pack sweet pastry
- 800g rhubarbcut into 5cm lengths and halved or quartered if very fat
- 150g light muscovado sugar
- 2 tbsp ground almonds
- (soft) 2 packs amaretti biscuitsabout 400g (or use ordinary amaretti)
- for dusting icing sugar
Nutrition: per serving
- kcal516
- fat18.7g
- carbs79.2g
- fibre4g
- protein7.8g
- salt0.3g
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.
