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Rhubarb and blackberry breakfast tart

Rhubarb and blackberry breakfast tart
4.8 23 ratings
Prep. 40 min
Total 2 h 20 min
8 portions
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Ingredients

Dough
  • cold water
    40 g
  • plain flour
    200 g
  • raw sugar
    1 tbsp
  • blood orange zest only, no white pith (see Tips)
    1
  • salt
    1 pinch
  • unsalted butter
    90 g
  • egg
    1
Filling
  • raw almonds (see Tips)
    150 g
  • ground cinnamon
    1 tsp
  • raw sugar
    120 g
  • rhubarb trimmed, woody stalks peeled and cut into slices (5 mm)
    350 g
  • blackberries, fresh or frozen
    100 g
  • egg lightly beaten
    1
Blood orange yoghurt
  • Greek-style natural yoghurt
    150 g
  • blood orange juice only (see Tips)
    1

Difficulty

easy

Nutrition per 1 portion

Sodium 55.4 mg
Protein 11 g
Calories 1719.7 kJ / 411 kcal
Fat 20.3 g
Fibre 5.4 g
Saturated Fat 7.1 g
Carbohydrates 49.2 g

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Entertaining with Dani Valent 95 Recipes
Australia and New Zealand

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