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Rhubarb Frangipane Tart.
- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Serves 10
Ingredients
Rhubarb.
- 300g rhubarb, cut into 5cm chunks
- 2tbsp brown sugar
The Sweet Pastry.
- 300g rhubarb, cut into 5cm chunks
- 2tbsp brown sugar
- 300g plain flour
- 150g chilled butter, 2cm cubes
- 2tbsp icing sugar
- 1 egg
The Frangipane Filling.
- 300g rhubarb, cut into 5cm chunks
- 2tbsp brown sugar
- 300g plain flour
- 150g chilled butter, 2cm cubes
- 2tbsp icing sugar
- 1 egg
- 250g softened butter
- 250g caster sugar
- 200g ground almonds
- 80g plain flour
- 5 eggs
- 1tsp vanilla bean paste
- Pinch of salt
Method
- STEP 1Pre-heat the oven at 200c fan forced. Place the rhubarb chunks on a baking tray. Sprinkle over brown sugar. Bake for 10 minutes. Leave to cool.
- STEP 2Place all the pastry ingredients in a food processor. Process until a rough dough forms, if there are still a lot of dry crumbs left, add a little bit of water (1tbsp at a time) Tip your dough onto a floured surface, roll out to fit the tart tin (22x32cm loose bottomed tart tin). Prick with a fork. Refrigerate 20 minutes. Bake the pastry for 20 minutes in 180c fan forced oven.
- STEP 3Use an electric mixer to beat together all the frangipane ingredients. Leave aside.
- STEP 4When pastry is ready, spoon on the frangipane filling and spread evenly. Arrange the rhubarb pieces on top. Bake 30-35 minutes, until golden brown.
- STEP 5Leave to rest for at least an hour before slicing.