RHUBARB FRANGIPANE TART.
The tartness of the rhubarb complements the sweetness of the frangipane beautifully.
Provided by ElleJohnson
Time 2h
Yield Serves 10
Number Of Ingredients 21
Steps:
- Pre-heat the oven at 200c fan forced. Place the rhubarb chunks on a baking tray. Sprinkle over brown sugar. Bake for 10 minutes. Leave to cool.
- Place all the pastry ingredients in a food processor. Process until a rough dough forms, if there are still a lot of dry crumbs left, add a little bit of water (1tbsp at a time) Tip your dough onto a floured surface, roll out to fit the tart tin (22x32cm loose bottomed tart tin). Prick with a fork. Refrigerate 20 minutes. Bake the pastry for 20 minutes in 180c fan forced oven.
- Use an electric mixer to beat together all the frangipane ingredients. Leave aside.
- When pastry is ready, spoon on the frangipane filling and spread evenly. Arrange the rhubarb pieces on top. Bake 30-35 minutes, until golden brown.
- Leave to rest for at least an hour before slicing.
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