Rubarb Tart

You need:

• 10.5 oz puff pastry
• 1 lb + 2 oz rhubarb
• 2 oz fine cane sugar
• 1 vanilla bean, seeds removed
• 2 inch ginger root, peeled and grated extremely thinly
• 3/4 cup almond powder
• 3.5 Tbsp brown raw granulated sugar + 2 Tbsp to sprinkle over
• Confectioner’s sugar

• Peel the rhubarb and cut it in 2.5 ” long sticks.
• Place them in a colander placed over a bowl and sprinkle with 1/2 cup fine sugar. Let rest for 1 hour so that the rhubarb looses its water.
• In the meantime, roll your puff pastry thinly and divide in four 8 x 4″ rectangulars, and place them on a baking sheet.
• Preheat your oven at 420 F.
• Make small holes with a fork leaving a 1/2 inch border. Cover with a plastic film and place in the fridge.
• Mix together the almond powder with 4 Tbsp raw brown sugar, the vanilla seeds and the ginger. Crumble.
• Take the dough out of the fridge and top with the almond crumble, leaving the border intact.
• Arrange the rhubarb sticks on top and sprinkle with additional 1/2 Tbsp on each tartlet.
• Cook for about 20 min. Remove and sprinkle with confectioner’s sugar if desired.