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Ingredients:
FOR THE RHUBARB:
180g rhubarb (about 2 sticks), sliced into 3cm chunks
60g unrefined caster sugar
2 tbsp lemon juice

FOR THE BOCCONOTTO:
130g soft unsalted butter, plus extra for greasing
85g unrefined caster sugar
1 free-range medium egg plus 1 yolk, lightly beaten
30g plain flour
60g ground almonds
1 tbsp Grand Marnier or Amaretto
icing sugar, for dusting
vanilla ice cream, to serve (optional)

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Almond and Rhubarb Tartlet

SERVES: 2

This is another classic I learned at L’Anima restaurant in London. Bocconotto is a type of pastry typically found in the Italian regions of Puglia, Abruzzo and Calabria, where my boss Francesco Mazzei is from. It is traditionally filled with chocolate, cinnamon or almonds, and Mazzei used the latter. ‘Forza Calabria!’

Put the rhubarb in a saucepan with the sugar and lemon juice, place over a low heat and simmer gently for 10–15 minutes. Remove and set aside to cool.

Preheat the oven to 170°C/325°F/Gas mark 3 and lightly butter 12 small, non-stick brioche moulds. Cream the butter and sugar in a stand mixer until light and airy. Continue at a medium speed and slowly add the egg and yolk, making sure all is combined. Reduce the speed and sift in the flour and then stir in the ground almonds and liqueur. Put a heaped teaspoon of the batter into each mould, giving it a tap against the surface to get rid of any air bubbles. Add a level teaspoon of the rhubarb mixture on top of the batter, then add a little more batter to cover the rhubarb (no more than two-thirds full). Give all the moulds another tap. Bake for 40–45 minutes, or until the tops are golden. Remove and cool on a cooling rack for about 15 minutes, then gently prise them out of the moulds and leave to cool completely. Dust generously with icing sugar and serve with vanilla ice cream
if you like.