Rhubarb Almond Frangipagne Tart

Rhubarb Almond Frangipagne Tart

All images © Katie Quinn Davies


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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.


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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.