Please wait, the site is loading...

Rhubarb frangipane tart


Serves: 8
timePrep time: 30 mins
timeTotal time:
Rhubarb frangipane tart
Recipe photograph by Dan Jones
Sharp, candy-pink rhubarb is the perfect contrast to the sweet frangipane, and a welcome sight during the winter months. Serve with something sharp – crème fraîche, soured cream or yogurt all work a treat

Serves: 8
timePrep time: 30 mins
timeTotal time:

Rate this recipe
Print Print

Nutritional information (per serving)
Calories
515Kcal
Fat
34gr
Saturates
16gr
Carbs
44gr
Sugars
24gr
Fibre
2gr
Protein
8gr
Salt
0gr

Livvy Potts and Katy Young

Livvy Potts and Katy Young

Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes
Livvy Potts and Katy Young

Livvy Potts and Katy Young

Friends Livvy Potts and Katy Young run Feast, a luxury catering company
See more of Livvy Potts and Katy Young’s recipes

Ingredients

For the pastry
  • 200g plain flour
  • 20g icing sugar
  • 100g cold unsalted butter
  • 1 large egg yolk
For the filling and glaze
  • 125g soft unsalted butter, plus extra
  • 125g golden caster sugar
  • 1 large egg
  • 125g ground almonds
  • ½ tsp ground cardamom (from about 20 pods)
  • 250g rhubarb, sliced into chunks on the diagonal
  • 40g caster sugar
  • ½ tsp vanilla extract

Step by step

Get ahead
Make the tart a day ahead. Leftovers keep for 2-3 days, or can be frozen for up to 1 month. Reheat gently to refresh.
  1. First, make the pastry. Tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.
  2. Once the dough has rested, roll it out until it is the thickness of a pound coin. Grease a deep 23cm-diameter tart tin. Carefully transfer the pastry to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes. Preheat the oven to 190°C, fan 170°C, gas 5.
  3. Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry (it will go in easier this way). Fill this with baking beans, making sure that you press them into the corners. Transfer the tart tin to the oven and bake for 20 minutes, then remove the baking beans and paper and cook for another 5 minutes until golden.
  4. While the tart shell is baking, you can make the frangipane. Beat the butter and golden caster sugar together until light and creamy, then beat in the egg. Fold through the ground almonds and the cardamom. Once the tart shell is golden, spoon in the frangipane, and press the rhubarb into the frangipane, then bake for another 35-40 minutes, or until the frangipane is set.
  5. Remove the tart from the oven, and let it cool in the tin for 5 minutes. As it cools, dissolve the 40g sugar in 2 tablespoons of water in a small pan and simmer until slightly syrupy. Remove from the heat, and add the vanilla. Brush the glaze over the top of the warm tart, and allow to cool.

You might also like...