Thursday, June 25th, 2009

Rhubarb Almond Frangipagne Tart


All images © Katie Quinn Davies

Ingredients

- – - – - – - – - – - – - -

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

- – - – - – - – - – - – - -

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.

6 Responses to “Rhubarb Almond Frangipagne Tart”

  1. June 25, 2009 at 11:58 am

    This looks wonderful. I want some!

  2. June 25, 2009 at 12:27 pm

    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.

  3. June 27, 2009 at 2:17 am

    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!

  4. June 27, 2009 at 7:23 am

    Yum – that looks so good. And the best part – Dave hates rhubarb, so I can make it and eat it all myself!!! :) ))

  5. John
    February 26, 2013 at 12:48 am

    Do you use the cooking liquid/syrup for anything, like brushing over the rhubarb before (or after) baking?

    • Katie
      February 26, 2013 at 12:23 pm

      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.

Leave a Reply

Previous post