Fresh British seasonal rhubarb is unbeatable for its subtle yet tangy taste and deep, rich colour. This fantastic Frangipane Tart makes for an impressive dessert with plenty of flavour.
Serves 6
Ingredients:
For the rhubarb
- 400g British rhubarb, sliced into batons
- knob of ginger, thinly sliced
- 75g caster sugar
- 75ml limoncello (optional)
For the pastry
- 400g plain flour
- 200g unsalted butter
- 100g icing sugar
- 2 Cacklebean eggs, beaten
- Water
For the frangipane
- 150g light brown sugar
- 150g unsalted butter, at room temperature
- 150g ground almonds
- 40g plain flour
- 2 large eggs
- 1 tbsp golden syrup
Method:
- Start by making the pastry in advance. Mix the flour, butter and sugar in a food processor, and then continue to mix adding in the beaten egg to bring the dough together. Add a few tablespoons of cold water whilst mixing until the dough comes together into a pliable lump, then wrap and leave in the fridge to rest for 1-2 hours.
- Roll out the pastry and place in a greased tart case. Roughly trim the edges of the pastry and use a fork to indent the base of the pastry. Then add in some baking beans and bake at 180˚C for 20 mins.
- Allow to cool and then fill with frangipane mix. The frangipane is easy to make. Simply cream together your softened butter and sugar, then whisk in all the remaining ingredients. Using a spatula, spread the frangipane out in the blind baked tart case.
- Cook the rhubarb batons with ginger, sugar and limoncello for 5-10 mins to infuse with extra flavour, and then lay carefully on top of the frangipane.
- Bake for 30-35 mins at 160˚C and once the top is golden, allow to chill.
- Best served at room temperature with a freshly brewed pot of tea.
