Rhubarb Frangipan Tart

Last week I announced a new baking project, where I pick an ingredient or theme each month and then I share recipes around that theme. For March I picked the ingredient of rhubarb.

Rhubarb is an ingredient I’ve cooked once before with, after a dear friend gave me a big bagful, picked from her garden. I wasn’t sure if I even liked rhubarb (my memories from childhood were that I definitely did not like it), but keen to try home-grown produce I made a crumble with it. It was the best bloody crumble I have ever made.

This was last summer, so I made a promise to myself that as soon as rhubarb was going to get back into season, I would learn to cook with this wonderful fruit. The sweet tangy flavour is something I think pairs well with almonds so the first recipe I have tried for this monthly baking challenge is a Rhubarb Frangipane Tart. The pastry is wonderfully crisp and shortbread-like and the frangipane is sweet and marzipan-like. Paired with the sour rhubarb, this tart is wonderful. I like to eat this with a dollop of creme fraiche, to compliment the rhubarb and cut through the sweetness from the frangipane. Delicious!

Don’t forget, if you want to join in just tag me on Instagram or Twitter #OneMoreSliceChallenge.

This recipe has been adapted from this Sainsbury’s recipe. If you want to cheat, you can buy ready-made shortcrust pastry (there are no judgements here), but I do have to say this pastry is deliciously crisp almost shortbread like in flavour. Pasty and I famously do not get along (I avoid making my own at all costs!), but this recipe is actually pretty straight forward – as long as you don’t overwork the dough. Once the pastry is made, the rest is easy – frangipane is easy to come together and the tart gets topped with deliciously fresh Yorkshire grown rhubarb. Serve with creme fraiche, it pairs wonderfully with the sweetness from this tart. 

Ingredients for the pastry

  • 200g plain flour
  • 20g icing sugar
  • 100g cold, diced butter
  • 1 large egg yolk
  • 2 tbsp ice cold water

Ingredients for the filling 

  • 125g softened butter
  • 125g caster sugar
  • 1 large egg
  • 125g ground almonds
  • 250g fresh rhubarb, trimmed into 6cm chunks

Method 

  1. Begin by making the pastry. Using a food processor, pulse the ingredients together until it forms a ball (if you don’t have a food processor rub the butter into the flour and icing sugar until it resembles bread crumbs, add the yolk and water and then bring together until it forms a dough). Make sure not to overwork the dough. Flatten and then wrap in clingfilm and chill in the fridge for 20 minutes
  2. After 20 minutes, grease a 23cm tart tin with a little butter and then roll the dough until it is big enough to cover the tin. Trim off any excess overhang, prick the base of the tart tin and leave to chill in the fridge for another 20 minutes
  3. Meanwhile, preheat the oven to 170oc. Once the pastry is chilled, cover the pastry with scrunched up greaseproof paper and fill the base with baking beans or uncooked rice. Blind bake the tart for 20 minutes.
  4. After 20 minutes, remove the greaseproof paper and baking beans and then bake for a further 5 minutes
  5. While the pastry is blind baking, make the frangipane filling by beating the butter and sugar together until light and fluffy. Whisk in the egg and then finally, fold in the ground almonds
  6. Once the pastry is out of the oven, fill the pastry case with the frangipane filling. Arrange the sliced rhubarb into a pretty pattern on the top. Bake for a further 35 minutes or until the frangipane is golden brown.
  7. Leave to cool completely before removing from the tin. Serve with clotted cream or creme fraiche.

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