Member recipe

Rhubarb Frangipane Tart.

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 1 hour Cook: 1 hour

Skill level

A challenge

Servings

Serves 10

The tartness of the rhubarb complements the sweetness of the frangipane beautifully.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

Rhubarb.

  • 300g rhubarb, cut into 5cm chunks
  • 2tbsp brown sugar

The Sweet Pastry.

  • 300g plain flour
  • 150g chilled butter, 2cm cubes
  • 2tbsp icing sugar
  • 1 egg

The Frangipane Filling.

  • 250g softened butter
  • 250g caster sugar
  • 200g ground almonds
  • 80g plain flour
  • 5 eggs
  • 1tsp vanilla bean paste
  • Pinch of salt

Method

  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.

  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.

  3. Use an electric mixer to beat together all the frangipane ingredients. Leave aside.

  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.

  5. Leave to rest for at least an hour before slicing.

BBC GoodFood Magazine

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.