Rhubarb and Amaretto tart with blood plums and moscato

Rhubarb and Amaretto tart with blood plums and moscato

William Meppem

This dessert is a favourite with the chefs at the Botanical. It is extremely simple to make, especially at short notice, as all you really need to source are the amaretti biscuits – try to purchase authentic Italian ones, which will be nice and bitter. You can fill these little tarts with any soft fruit, but rhubarb is my favourite because of its texture and acidity. However, cherries, peaches and nectarines are all excellent. Moscato is a low-alcohol Italian sparkling wine, very aromatic and floral, which makes it an excellent choice for poaching fruit.



Quantity Ingredient
250g butter, softened
50g caster sugar
4 eggs
70g almond flakes, roasted
450g amaretti biscuits, crushed
50g plain flour
100ml amaretto liqueur


Quantity Ingredient
400g rhubarb stalks
250g caster sugar
1 vanilla pod, split and scraped
2 cinnamon sticks
1 teaspoon rosewater
2 lemon, juiced
100ml moscato

Blood plums

Quantity Ingredient
650ml moscato
300g brown sugar
4 cinnamon sticks
2 star anise
1 small beetroot, finely sliced
12 ripe blood plums


Quantity Ingredient
1 quantity Yoghurt sorbet
1 quantity dried rhubarb and plum slices, (optional, see Dried Fruit Slices)


  1. Prepare the filling first. Cut the rhubarb into even-sized pieces. Combine with the remaining ingredients in a saucepan, cover with a lid and simmer gently over a low heat. As the rhubarb boils, reduce the heat and simmer for 10 minutes, then take off heat, uncover and allow to cool. Once cool drain off any excess juice, remove the vanilla pod and cinnamon, and mash the rhubarb with a fork. Spread on a tray and set aside.
  2. Preheat oven to 180°C.
  3. To make the tarts, combine the butter and caster sugar in a food processor. Gradually add the eggs, scraping down the sides of the bowl as you go to ensure the ingredients are well mixed. Add 20 g of the almonds and 400 g of the amaretti biscuits and blend, then add the flour and almond liqueur and mix to a smooth paste. Transfer the paste to a piping bag.
  4. Thoroughly butter 4 non-stick baking moulds, 6–7 cm in diameter, then line them with greaseproof paper. Refrigerate briefly to set the butter, then pipe a 2 cm layer of the almond paste into the tins and coating the sides, leaving a space in the centre for the filling. Fill with the rhubarb purée and pipe a final layer of almond paste over the top. Sprinkle with the remaining almonds and amaretti biscuits.
  5. Bake for 20 minutes, then allow to cool slightly before turning the tarts out onto a baking tray, upside down. Return the tray to the oven and cook the tarts for another 10 minutes, until the bases are crisp and golden-brown.
  6. Meanwhile to cook the plums, put the wine in a large saucepan and add the brown sugar, cinnamon, star anise and beetroot. Bring to the boil and simmer for 5 minutes. Quickly poach the whole plums in the syrup until their skins blister, for about 2 minutes. Remove the plums and plunge them into iced water, then peel carefully. Cut the plums in half, twist to separate the halves and remove the stones with a teaspoon. Strain the poaching syrup. Cover the prepared plum halves with the syrup and allow to cool.
  7. To serve, warm the tarts and serve with the cooled plums and a generous scoop of yoghurt sorbet. Garnish the plates with dried fruit if you wish.

Chef’s note

  • Beetroot adds colour when added to cooking rhubarb or plums, but believe it or not it doesn’t change their natural flavours.
high end
fine dining
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again