I think it's time for some Rhubarb Frangipane Tart....
Recipe three of my store cupboard collection. I am quite aware that all of you may not have rhubarb in your kitchen, but with it also being in season right now and I assume people aren't rushing to buy it in lockdown, I hope it won't be too difficult to find! Plus you could buy extra and make my delicious rhubarb and vanilla jam as well. This recipe essentially uses basic baking ingredients both for the pastry and frangipane, and somehow it turns into something quite delicious! Albeit a tad time consuming, but I do think it's worth it!
You will need a 9 inch ring or tart case.
For the Pastry:
95g Icing Sugar
30g Ground Almonds
250g Plain Flour
1 tsp. Vanilla Extract
For the Frangipane:
100g Caster Sugar
100g Ground Almonds
1 tsp. Vanilla
1 tsp. Salt
3/4 sticks of rhubarb
1. Cream the butter and sugar in a free standing mixer. Continue to mix until pale and fluffy. Add the egg to the mixture and mix until combined.
2. Add the salt, vanilla, almonds and flour to the mixture. Mix until just combined.
3. Turn out onto a clean surface and knead lightly until a dough is formed. Make sure not to over mix otherwise the pastry will become tough and dry.
4. Chill in the fridge until firm (about 1 hour)
5. Roll out the chilled pastry to a thickness of 2-3mm. Make sure to lightly flour the surface and rolling pin.
6. Lift up the dough and place on top of the tart case, using your fingers to gently ease the pastry into the case pressing into the corners and edges.
7. Using a knife, trim off the excess pastry. Chill in the fridge for 30 mins.
8. Preheat the oven to 170 degrees celsius. Line the tarts with baking paper or clingfilm and fill with uncooked rice, then place in the oven for 10 minutes. Then remove the rice and clingfilm and cook for another 5 minutes until it is golden brown all over and cooked.
9. Remove from the oven and leave to cool.
10. Preheat the oven to 170 degrees.
11.Now for the Frangipane! In a mixer, cream the butter, sugar, vanilla and salt together until pale and fluffy.
12. Add the eggs one by one until fully mixed together.
13. Add the ground almonds and mix. It should look like a sponge mixture.
14. Now pour into the baked tart case. Using a palette knife to make it level and smooth.
15. Chop the rhubarb into 7cm long strips. Place on top of the frangipane around the cake. You can use around 8-10 dependant on the size of the rhubarb. Or you could create a design of your own.
16. Bake in the oven for about 20 mins. Until golden brown, and when you insert a knife, it should come out clean.
17. Leave to cool on a rack.
18. Enjoy warm or cold with some cream, custard or ice cream!