Rhubarb Almond Frangipagne Tart
All images © Katie Quinn Davies
Ingredients
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For the Frangipagne:
75g Unsalted Butter
⅓ Cup Caster Sugar
¾ Cup Almond Meal
2 Egg Yolks
0.5 Teaspoon Vanilla Essence
10/12 Sticks of Rhubarb cut into 4cm Pieces
2 Cup Water
2 Tbsp Caster Sugar
1 Sheet Carême All Butter Puff Pastry
1 Egg and a little milk
Pre-heat oven to 200˚C or 400F, Gas Mark 6.
Method
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1: Place the butter, sugar, almond meal, egg yolks and vanilla essence in a bowl and mix using an electric hand mixer or food processor.
2: Once mixed, transfer the mixture to the fridge and chill for 10-15 minutes or until required.
3: Cut Rhubarb into 4cm strips and in two batches place into a saucepan and pour in one cup of water and one tablespoon of caster sugar.
4: Mix gently and bring to a simmer until the rhubarb is just tender and starting to become a little ‘stringy’ and softened. Transfer to a plate to cool.
5: Repeat with remainder of rhubarb, water and caster sugar.
6: Remove pastry from packaging and lay flat.
7: Score a 1 inch border all around the pastry sheet, taking care not to cut all the way through.
8: Prick the base of the pastry with a fork within the score lines.
9: Remove frangipagne from fridge and spread onto pastry within the scored inner square lines.
10: Place rhubarb sticks onto frangipagne in two vertical side-by-side lines.
11: Brush edges of pastry with egg wash.
12: Place in oven for 35-40 minutes until pastry is cooked and edges are risen and golden.
13: Serve warm with cream or ice-cream.
This looks wonderful. I want some!
Cheers Mark, I have to admit, it is damn good!
It’s originally my husband’s recipe but I introduced the rhubarb as I think it works so well.
You need to be quick to nab some Rhubarb – I found it difficult in some places – Coles; Safeway etc.. to get my hands on it over the past few days but I think that’s because we’re having such a mild winter and it’s not as readily available. It’s so easy to make and really tastes great, I made a test run during the week and it was almost all gone by 3pm – all this food photography will have me in elasticated waistband jeans soon *eek*!
BTW you can make it too with plums, apples or any other stone fruits, the latter are just more fiddly to prepare.
Snap! I noticed there was a severe lack of rhubarb about as well. The last time I was in Coles there were only 3 bunches, and I took 2 of them. But i’m going to hunt some down and make this recipe. I can taste it already – yum!
Yum – that looks so good. And the best part – Dave hates rhubarb, so I can make it and eat it all myself!!!
))
Do you use the cooking liquid/syrup for anything, like brushing over the rhubarb before (or after) baking?
Hi John yes you can, you can reduce it down in the pan and brush it over the cooked tart at the end if you like. I did this with the shot in my book as this recipe features in my first cookbook. It looks great for the camera this way and in person.