Rhubarb and almond tart
Ingredients (serves 8)
- 1 ½ eggs, beaten and chilled
- 500g plain flour
- 50g glucose syrup
- 250g unsalted butter, diced and well-chilled
- 200g icing sugar
- 240g rhubarb, cut into 1 inch pieces
- 200ml water
- 100g caster sugar
- 2g ginger powder
- gated zest of ½ orange
- 200g rhubarb, fine dice
- leftover stock syrup from rhubarb pieces
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs, beaten
- 100g ground almonds
- grated zest of ½ orange
- For the pastry, sieve the flour and icing sugar into a food processor bowl, and add the glucose and the butter. Blitz until it resembles fine breadcrumbs, then gradually add the beaten egg until the mix comes together. Remove from the bowl, wrap and chill for at least two hours before rolling. N.B. this can be done by hand. If so, make sure all ingredients are well chilled including the flour. The recipe will make more than one tart, so freeze any unused pastry for use at a later date.
- While the pastry is chilling, prepare both the rhubarb pieces and the compote. Firstly combine the water, caster sugar, ginger powder and orange zest in a large frying pan and bring to the boil until a light syrup consistency is formed. Bring to a simmer, adding the 1 inch rhubarb pieces and cook until just tender, but still quite firm. Remove from the pan and chill.
- Add the fine diced rhubarb to the remaining syrup and bring to the boil until a thick jammy consistency is formed. Transfer to a container and chill until needed.
- To make the frangipane, blend the butter and sugar together until light and creamy. Beat in the eggs a little at a time and fold in the almonds and zest. N.B. if the mixture appears too wet or split add approx 20g plain flour to bring it back together.
- For the pastry case, preheat the oven to 180°c. Roll the paste out onto a floured work surface to approximately 3mm thick, then use to line an 8 inch tart mould/case. Chill for 30 mins before cooking.
- Blind bake the pastry case for 10-12 minutes. Remove from the oven and allow the tart to cool.
- To fill the pastry case, begin by spreading the chilled rhubarb compote evenly over the base of the tart case, then spread the frangipane mix over the top of the compote. Finish by placing the cooked rhubarb pieces in a symmetrical pattern over the top of the frangipane.
- Place the tart in the preheated oven for 30-40 minutes or until the frangipane is golden brown. When cooked, transfer to a baking rack and leave to cool before slicing and serving warm with a spoonful of crème chantilly, mascarpone or ice cream.
Hint and tips – wrap leftover pastry in cling film and freeze until needed again. The frangipane can be flavoured with alcohol e.g. rum, cognac, eau de vie. For a chocolate frangipane add 50g cocoa rouge.