Rhubarb & Orange Frangipane Tart Recipe
Bake something bright and beautiful for Spring. Candy-pink rhubarb looks and tastes a treat in this chevron tart.
Ingredients
Sweet shortcrust pastry:
- 200g plain flour
- 25g icing sugar
- ¼ tsp ground cardamom
- 1/8 tsp fine salt
- 105g unsalted butter, fridge cold, cut into 1cm cubes
- 1 large egg yolk, fridge cold
Frangipane:
- 120g unsalted butter, room temperature
- 120g golden caster sugar
- 1 large egg, room temperature
- 10g rum
- 120g ground almonds
- ¼ orange, zest only
Rhubarb:
-
250g rhubarb, cut into 3cm sticks on a diagonal
-
1-2 tbsp demerara sugar
Crème anglaise, whipped cream or ice cream to serve.
Method
- Begin with the pastry. Mix the flour with the sugar, cardamom and salt in a bowl with a whisk. Add the butter and rub between your fingertips until the mixture resembles coarse sand.
- Whisk the egg yolk with 1 tbsp of cold water and add to the flour. Mix with a knife, adding another 1 tbsp of cold water if needed to form a dough.
- Form into a disc, wrap in cling film and allow to rest in the fridge for 1 hour.
- Roll out the pastry to the thickness of a pound coin and line an 8" fluted tart tin. Cover once more and rest for 2 hours in the fridge.
- Preheat the oven to 170C. Beat the butter and sugar for the frangipane together until pale and fluffy.
- Beat in the egg, followed by the rum, almonds and orange zest until smooth.
- Spoon or pipe the frangipane into your chilled pastry shell and arrange the rhubarb on top - work from the centre and follow the pattern in the pictures for a lovely chevron effect. Or create your own! Sprinkle with demerara sugar.
- Bake on the middle shelf for 35-45 minutes or until puffed and set in the centre.
- Remove and allow to cool completely.
- Serve in slices with crème anglaise, whipped cream or ice cream.
Discover the Hard Anodised Fluted Tin for a perfectly even bake on your frangipane tart.
