Rhubarb Frangipane Tart¶
 Serves |
 Total Time |
|---|---|
| 8 | 2.42 hours |
Ingredients¶
200 g plain flour
20 g icing sugar- 1 pinch salt
100 g cold unsalted butter
1 large egg yolk
some water- 125 g soft unsalted butter
- 125 g golden caster sugar
- 1 large egg
125 g ground almonds
0.5 tsp ground cardamom- 250 g rhubarb
- 40 g caster sugar
- 2 Tbsp water
0.5 tsp vanilla extract
Cookware¶
- 1 mixing bowl
- 1 23cm-diameter tart tin
- 1 baking paper
- 1 baking beans
- 1 bowl
- 1 small pan
- 1 pastry brush
Instructions¶
Step 1¶
First, make the pastry. Tip the plain flour, icing sugar and a salt into a mixing bowl, dice the cold unsalted butter into cubes and rub it in until the mixture resembles breadcrumbs. Add the large egg yolk and 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.
Step 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.
Step 3¶
Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry. 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.
Step 4¶
While the tart shell is baking, you can make the frangipane. Beat the soft unsalted butter and golden caster sugar together in a bowl until light and creamy, then beat in the large egg. Fold through the ground almonds and the ground cardamom (from about 20 pods). Once the tart shell is golden, spoon in the frangipane, and press the diagonal sliced chunks of rhubarb into the frangipane, then bake for another 35 minutes to 40 minutes, or until the frangipane is set.
Step 5¶
Remove the tart from the oven, and let it cool in the tin for 5 minutes. As it cools, dissolve the caster sugar in water in a small pan and simmer until slightly syrupy. Remove from the heat, and add the vanilla extract. Using a pastry brush, brush the glaze over the top of the warm tart, and allow to cool.
Source¶
- Sainsbury's Magazine