- STEP 1
Pre-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 2
Place 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 3
Use an electric mixer to beat together all the frangipane ingredients.
Leave aside.
- STEP 4
When 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 5
Leave to rest for at least an hour before slicing.
