Strawberry, Almond & Rhubarb Tart
Wasn’t the Queen’s bright fushia outfit a perfectly cheerful choice to celebrate such an epic 90th Birthday this weekend? Her Majesty looked great!
I was going to say I baked a birthday cake especially to match the Queen’s stunning attire, but I’ll come clean: I made this for a French Mother’s Day dessert two weeks ago and hadn’t got around to posting it!
It has been a busy time but it’s smiles all around the house as the end of school term is fast approaching with exams finishing this week. Like the weekend’s royal birthday celebrations in London, we’ve also had washed-out picnics, but the rain hasn’t dampened spirits: the good news is the Seine is now back to normal levels and the cruise boats are back!
Take a good look at this cake.
It’s a bit like the hat idea: it’s not a cake! Instead it’s a brilliantly simple French tart baked with an almond cream, turned upside down and dressed up with as much frilly decoration to fit the occasion. Inspired by French MOF (Meilleur Ouvrier de France) pastry chef Nicolas Bernadé ‘s raspberry “framboisier” (thanks to the latest Fou de Pâtisserie magazine), I omitted his vanilla cream on top, making a strawberry version with added roasted rhubarb all because …
’tis the season to be jolly rhubarbed!