Rhubarb & Frangipane Tart
Spring and early summer means rhubarb time, and if you are a fan, then this recipe is a great taste contrast with sweet frangipane and tart rhubarb. Serve with a good yoghurt or cream if you have a really sweet tooth. You can make all sorts of interesting shapes with the rhubarb – we think this looks very much a design from architectural cook.
Prep Time30 mins
Cook Time1 hr 5 mins
Total Time1 hr 35 mins
Servings: 8
Ingredients
Sweet Short Crust Pastry:
- 200 g plain flour
- 20 g icing sugar
- 100 g cold unsalted butter
- 1 large egg yolk
Filling & Glaze
- 125 g soft unsalted butter plus extra
- 125 g golden caster sugar
- 1 large egg
- 125 g ground almonds
- ½ tsp ground cardamom from about 20 pods – or use allspice, cinnamon, and nutmeg
- 250 g rhubarb sliced into chunks on the diagonal
- 40 g caster sugar
- ½ tsp vanilla extract
Notes
You can make the tart a day ahead if you are having guests, and if there is anything left, it will keep for a couple of days – or just freeze it. Allow to defrost and gently reheat to give it that just made taste.