adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rhubarb frangipane tart
0 Likes
Prep Time:
80 minutes
Cook Time:
50 minutes
Total Time:
130 minutes
Rhubarb tart with luscious frangipane and a dollop of double cream.
Ingredients:
  • 1 Free Range Egg
  • 150g plain flour
  • 40g almond meal
  • 55g icing sugar
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 20.00 gm iced water
  • 160g jam
  • 1 bunch rhubarb, cut into 10cm lengths
  • 20.00 gm caster sugar
  • 100g butter, softened
  • 110g caster sugar
  • 120g almond meal
Instructions:
  • Combine the flour, almond meal, icing sugar, and butter in a food processor until it forms fine breadcrumbs. Mix in the egg yolk and water until the dough just comes together. Shape the dough into a log, wrap it in plastic, and let it rest in the fridge for 30 minutes.
  • Roll the pastry on a lightly floured surface to a 3mm-thick rectangle. Line the base and sides of an 11cm x 34cm rectangular tart pan with removable base with the pastry, trimming the edges with a small knife. Chill in the fridge for an additional 30 minutes to rest.
  • Preheat your oven to 200C. Line your pastry case with baking paper and fill it with pastry weights or rice. Bake for 10 minutes. Remove the paper and weights or rice and bake for another 10 minutes or until golden. Take it out of the oven. Lower the oven temperature to 180C.
  • For the frangipane filling, use an electric mixer to cream the butter and sugar until pale and creamy. Mix in the egg until combined, then add the almond meal and flour, stirring with a wooden spoon until well mixed.
  • Spread a generous layer of 1/3 cup (110g) jam over the pastry base. Smoothly spread the frangipane over the jam. Arrange the rhubarb slices neatly on top. Sprinkle with caster sugar before baking for 30 minutes or until the frangipane is firm. Allow it to cool before serving.
  • Gently melt the rest of the jam in a saucepan over low heat, then strain it through a fine sieve. Brush the warm jam evenly over the rhubarb slices before serving.

Similar Recipes