Member recipe
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Rhubarb Frangipane Tart.

By ElleJohnson (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • A challenge
  • Serves 10
The tartness of the rhubarb complements the sweetness of the frangipane beautifully.
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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 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.
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