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Rhubarb Frangipane Tart

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A delightful dessert featuring a buttery crust, sweet almond frangipane, and tangy rhubarb, perfect for any occasion.

Ingredients

Scale
  • 200g plain flour
  • 20g icing sugar
  • 100g cold unsalted butter
  • 1 large egg yolk
  • 125g soft unsalted butter
  • 125g golden caster sugar
  • 1 large egg
  • 125g ground almonds
  • ½ tsp ground cardamom
  • 250g rhubarb, sliced into chunks
  • 40g caster sugar
  • ½ tsp vanilla extract

Instructions

  1. Combine 200g of plain flour and 20g of icing sugar in a mixing bowl.
  2. Add the 100g cold unsalted butter, diced, and rub it into the flour until it resembles breadcrumbs.
  3. Add the egg yolk and a splash of cold water until the dough comes together, then chill for at least 30 minutes.
  4. Preheat your oven to 180°C (350°F).
  5. Cream together 125g soft unsalted butter and 125g golden caster sugar until fluffy.
  6. Beat in the large egg and mix in 125g ground almonds and ½ tsp ground cardamom until combined.
  7. Toss the rhubarb chunks with 40g caster sugar and let it sit for 10 minutes.
  8. Roll out the chilled dough and press it into a tart tin.
  9. Blind bake the tart shell for 15 minutes, remove paper and beans, then bake for an additional 10 minutes until golden.
  10. Spread the frangipane filling evenly in the tart shell.
  11. Nestle the baked rhubarb on top of the frangipane.
  12. Bake for 30-35 minutes or until golden.
  13. Cool and dust with icing sugar before serving.

Notes

Serving suggestions: Pair with clotted cream or vanilla ice cream. This tart is excellent for afternoon tea or as a dessert.

Nutrition

Keywords: rhubarb, frangipane, tart, dessert, baking

Find it online: https://pureproteinbites.com/rhubarb-frangipane-tart/