1. Can I make this rhubarb frangipane tart ahead of time?

Yes, you can make the rhubarb frangipane tart ahead of time! Once baked and cooled, it can be stored in the fridge for up to 3 days. Just be sure to let it come to room temperature or warm it up slightly before serving for the best flavor and texture.

2. Can I use frozen rhubarb in this recipe?

Yes, frozen rhubarb can be used in place of fresh rhubarb. However, frozen rhubarb may release more liquid during cooking, so be sure to drain any excess moisture before adding it to the tart to prevent sogginess.

3. Can I substitute the shortcrust pastry for another type?

Yes, you can substitute the shortcrust pastry with a gluten-free or puff pastry if desired. Gluten-free pastry will work well for those with dietary restrictions, while puff pastry can add a flakier texture to the tart.

Rhubarb Frangipane Tart: A Delicious Twist on a Classic Dessert

Description

A rhubarb frangipane tart is a perfect balance of sweet and tangy flavors, complemented by a buttery, almond-rich filling. The tart is not only a treat for the taste buds but also visually stunning, with vibrant rhubarb contrasting against a golden almond filling. Easy to prepare, this dessert is ideal for spring and special occasions.

Ingredients

Shortcrust pastry (1 ready-made pastry sheet)
Rhubarb (400g, chopped into small pieces)
Butter (115g, softened)
Almond meal (150g)
Eggs (2 large eggs)
Caster sugar (125g)
Vanilla extract (1 tsp)
Flour (2 tbsp, plain)
Almond extract (1/2 tsp)

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Instructions

Roll out the shortcrust pastry on a lightly floured surface and fit it into a tart tin. Trim the excess and chill the pastry for 15-20 minutes.
Preheat the oven to 180°C (350°F).
Blind bake the pastry by lining it with baking parchment and filling with baking beans or rice. Bake for 15-20 minutes, then remove the parchment and beans and bake for another 5 minutes until golden.
Cut the rhubarb into small pieces and cook gently in a pan with a bit of sugar for 10 minutes, then set aside to cool.
In a mixing bowl, beat together butter, caster sugar, almond meal, eggs, vanilla, and almond extract until smooth.
Spread the frangipane filling evenly over the cooled pastry base. Arrange the rhubarb pieces on top.
Bake in the preheated oven for 25-30 minutes or until the frangipane is golden and firm.
Let the tart cool before serving, or serve at room temperature for the best flavor.

Notes

Ensure the rhubarb is soft before adding it to the tart.
If the frangipane starts to brown too quickly, cover it with foil to prevent further overbaking.
Store leftovers in the fridge for up to 3 days.
For a richer flavor, serve with whipped cream or vanilla ice cream.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg