Strawberry, rhubarb & almond tart

SERVES 8-10

Oh what a star this tart is! I love the way Mum, who is usually fairly no-fuss and very casual, arranged the strawberries so neatly – it really makes this a true showstopper.

300g sweet short pastry

250g ricotta

½ cup brown sugar

1 tsp cinnamon

2 tbsp maple syrup

3 medium eggs, at

room temperature

140g ground almonds

1 chip strawberries, hulled

2 rhubarb stalks, cut into

small pieces

1 tbsp sugar

1 Preheat oven to 190oC.

Place an oven tray in to heat.

2 Grease and line a 24cm loosebottom tart tin with the pastry, pressing it firmly into the fluted edge. Chill for 15 minutes.

3 Whisk together the ricotta, sugar, cinnamon, syrup and eggs. Fold in the almonds and spoon the mixture into the chilled pastry shell.

4 Cut the strawberries in half

(or quarters if they’re very big) and arrange on top of the mixture. Scatter the rhubarb in the centre.

5 Bake for 30 minutes, then reduce the heat to 160oC and cook for another 20 minutes or until the centre of the filling has set. Sprinkle over the sugar.

6 Serve warm or cold with yoghurt, cream or ice cream.