Name: Rhubarb frangipane tart recipe
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 1
Ingredients: 375.00 ml plain flour; 49.50 gm icing sugar mixture; 125g chilled butter, chopped; 2.00 egg; 1 bunch rhubarb, trimmed, cut into 10cm lengths; 82.50 ml apricot jam; 42.00 gm lemon juice; 62.50 ml pistachio kernels, toasted, chopped; 100g butter, softened; 107.50 gm caster sugar; 4.40 gm vanilla extract; 100.00 gm almond meal; 40.00 ml plain flour

Rhubarb frangipane tart recipe

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Prep Time:
35 minutes

Cook Time:
50 minutes

Total Time:
85 minutes

Delicious rhubarb frangipane tart with apricot jam drizzle.

Ingredients:

375.00 ml plain flour
49.50 gm icing sugar mixture
125g chilled butter, chopped
2.00 egg
1 bunch rhubarb, trimmed, cut into 10cm lengths
82.50 ml apricot jam
42.00 gm lemon juice
62.50 ml pistachio kernels, toasted, chopped
100g butter, softened
107.50 gm caster sugar
4.40 gm vanilla extract
100.00 gm almond meal
40.00 ml plain flour

Instructions:

Preheat your oven to 180C/160C fan-forced. Grease a 2.5cm-deep, 11cm x 34cm rectangular loose-based fluted tart pan and place it on a baking tray.
In a food processor, combine flour, icing sugar, and butter until mixture looks like fine breadcrumbs. Add egg and process until dough forms. Shape into a flat oval, wrap in plastic, and chill in the fridge for 30 minutes.
Roll out the pastry to a 3mm thickness between two sheets of baking paper, making sure it is large enough to fit the tart pan. Gently line the base and sides of the pan with the pastry, trimming any excess edges. Chill in the refrigerator for 15 minutes.
Prepare the pastry case by lining it with baking paper and filling it with pastry weights or uncooked rice. Bake for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes. Allow to cool before using.
While you wait, prepare the Frangipane Filling by using an electric mixer to whip together butter, sugar, and vanilla until light and fluffy. Mix in the egg, then gently fold in almond meal and flour until well combined. Spread the mixture evenly over the pastry case, top with rhubarb, and bake for 30 to 35 minutes until the filling is golden and sets when touched. Allow it to cool before serving.
In a microwave-safe bowl, mix jam and lemon juice. Microwave on HIGH for 30 seconds until jam melts. Place the tart on a serving board, brush with the warm jam, then drizzle with the rest of the jam. Sprinkle with pistachios and serve.

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