Rhubarb And Apple Easter Pie
Indulge in a delightful culinary creation with this Rhubarb and Apple Torta recipe. A luxurious mascarpone cream complements the sweet and tangy flavors of cooked rhubarb and Cox's apples, all embraced by a nutty almond base. With a golden-brown finish and a final touch of sliced almonds, this dessert is as pleasing to the eyes as it is to the taste buds. Treat yourself to a slice of this exquisite torta for a truly irresistible delight.
— Constant Cookbook
Ingredients
- 250g/9oz mascarpone
- 4 tbsp honey
- 700g/1lb 9oz rhubarb
- 700g/1lb 9oz Cox's apples
- 100g/3½oz soft brown sugar
- 3 free-range eggs
- 200g/7oz caster sugar
- 200g/7oz butter
- 200g/7oz ground almonds
- sliced almonds
Instructions
- For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use.
- For the torta, preheat the oven to 180C/160C Fan/Gas 4.
- Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft.
- Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste.
- Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top.
- Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown.
- Serve hot with a dollop of the mascarpone cream.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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