Katie Quinn4 Comments

Gluten-free Kirsch Soaked Rhubarb + Blueberry Tart with Almond + Amaranth Pastry

Katie Quinn4 Comments
Gluten-free Kirsch Soaked Rhubarb + Blueberry Tart with Almond + Amaranth Pastry

Please note I use Aussie tablespoon/teaspoon measures aka: 1 tablespoon = 20ml and 1 teaspoon = 5ml



1/2 cup almonds
1/2 cup amaranth flour, sifted
8 tbsp gluten-free flour, sifted
1/2 cup almond meal
3 tbsp golden or regular caster sugar
1 free-range egg
Cold water


2 bunches rhubarb (about 8-10 stalks)
1/3 cup Kirsch Liqueur, plus 2 tablespoons extra
2 tbsp caster (superfine) sugar, plus 1 teaspoon extra
1/3 cup tablespoon water
2 punnets fresh blueberries
100% Maple syrup


Whipped cream or natural yoghurt
Flaked almonds, toasted in the oven for 10 minutes until golden
Icing sugar


To make the pastry, grind almonds in a food processor until fine. Add the flours, almond meal, caster sugar and egg and whizz together. Though the feed spout, add cold water one teaspoon at a time until the pastry forms a ball. Turn out onto a floured surface and knead slightly. Shape into a flattened disc, wrap in cling film and chill in the fridge for 30 minutes.

While pastry is chilling, turn oven on to 180˚C (350˚F) fan-forced. Cut rhubarb stalks into 2cm pieces, place in a non-stick baking tray along with the Kirsch, water and sugar, mix together with a large spoon. Tear a piece of baking paper about the same size as the tin, crumple up then flatten out and lay on the top of the rhubarb. Cook in the oven for about 10-12 minutes or until slightly softened yet not mushy. Check the rhubarb at the 8 minute mark with a small, sharp knife.

Carefully drain rhubarb in a strainer using a large, slotted spoon retaining all the juices from the pan. Add cooked rhubarb to a bowl and mix in the blueberries gently. Set aside. Turn oven up to 200˚C (392˚F).

Add juice from cooked rhubarb into a small saucepan along with another tablespoon or two of Kirsch liqueur and 1 teaspoon caster sugar. Simmer over high heat, swirling the pan often until the liquid has reduced by half and it resembles a thicker, glossy syrup. turn off heat.

Remove pastry from the fridge and roll out in-between two sheets or non-stick baking paper. Line into tin ~ Note, you will probably have to patch the pastry in as you go. I found it pretty difficult to get it in on one go, but this doesn't matter as it will look fine once baked.

Prick the base with a fork a few times, then chill in the freezer for 15-20 minutes before lining with a piece of flattened out, crumpled up non-stick baking paper ~ it's easier to line a pastry case this way as the crumpled-up paper, once flattened back out, makes for a much easier way to poke it into the edges and all the nooks and crannies.

Fill with baking beans or, as I use ~ rice, and blind bake in the pre-heated oven for 20-25 minutes. Remove the paper and weights/rice and return the pastry shell to the oven for another 10 minutes until crisp. Remove, fill with the rhubarb and blueberry filling and drizzle with a little maple syrup. Return to the oven for a further 20 minutes or until the bottom of the pastry is cooked through and the blueberries are starting to burst.

Remove from the oven and brush top with the glossy reduced syrup. Scatter with flaked almonds and dust with a little icing sugar. Serve with natural yoghurt or whipped cream.