Rhubarb and almond frangipane tart
- medium
- 6-8
- 1 hour 45 minutes plus 1 hour 30 minutes chilling time
When rhubarb is in season, making an almond tart is almost obligatory – floral and tangy rhubarb works beautifully with mellow almonds, and sweet pastry adds a crisp mouthfeel. When serving tarts and pies, you don’t always need a formal cake stand; Portmeirion’s Minerals Rose Quartz Dinner Plate offers a casual finish to a dinner party.
A note on rhubarb: cooking the rhubarb ahead of time and storing it in the fridge in its cooking liquid will encourage it to turn pink.
Ingredients
Metric
Imperial
PASTRY
- 250g of plain flour, sifted
- 125g of unsalted butter, chilled and diced
- 100g of icing sugar, sifted
- 1 large egg, beaten
RHUBARB
FRANGIPANE
- 150g of unsalted butter, softened
- 150g of caster sugar
- 3 eggs, beaten
- 150g of ground almonds
- 30g of plain flour
- 1 lemon, zested
- 1 tsp vanilla extract
TO FINISH
- 3 tbsp of apricot jam
- 1 tbsp of water
Equipment
- 24cm loose-bottomed tart tin
- Baking beans
Method
Rub the flour and butter together until the mixture resembles fine breadcrumbs. Stir in the icing sugar and pinch of fine salt. Add the egg and bring together into a dough. Lightly form into a disc, wrap and chill for at least 1 hour – try not to overwork the dough
- 250g of plain flour, sifted
- 125g of unsalted butter, chilled and diced
- 100g of icing sugar, sifted
- 1 large egg, beaten
Preheat the oven to 200°C. Place the rhubarb in a roasting tray with the sugar, orange juice and vanilla. Roast for 10-12 minutes until just tender but still holding its shape (it will continue to cook in its residual heat). Carefully remove and allow to cool in its liquid
Once the pastry is chilled, roll out the pastry approximately 3mm thick. Line the tart tin, pressing the pastry into the corners, then trim the edges. Chill for a further 30 minutes – this helps prevent shrinkage during baking
Line the pastry case with baking paper, fill with baking beans and blind-bake for 15 minutes. Carefully remove the paper and beans, then return the case to the oven for 5-7 minutes until lightly golden and dry. Set aside and reduce the oven temperature to 190°C
For the frangipane, cream the butter and sugar together in a stand mixer fitted with a beater attachment until combined. Add the eggs in three additions, combining well and scraping down the sides of the bowl
- 150g of unsalted butter, softened
- 150g of caster sugar
- 3 eggs, beaten
Fold in the ground almonds, flour, lemon zest, vanilla and a pinch of salt on a slow speed, scraping down the sides of the bowl as needed, until combined
- 150g of ground almonds
- 30g of plain flour
- 1 lemon, zested
- 1 tsp vanilla extract
Spread the frangipane evenly into the tart shell. Arrange the rhubarb neatly on top. Bake for 35-40 minutes, until the frangipane is set and lightly golden. Remove and allow to cool slightly before removing from the tin to cool completely – make sure to release the tart from the tin before it cools completely, otherwise the pastry will stick to the tin
Whilst the tart is still warm, make a glaze by warming the apricot jam and water in a small pan. Brush over the rhubarb while the tart is still warm, then leave to cool completely. Serve with candied pistachios, extra poached rhubarb and some vanilla crème fraîche
- 3 tbsp of apricot jam
- 1 tbsp of water
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