Rhubarb and frangipane tart

Fiona Anderson

This exquisite tart is best served with vanilla bean icecream or a little whipped cream.

Ingredients

250 g	Unsalted butter
250 g	Caster sugar
250 g	Ground almonds
4	Free-range eggs
1 tsp	Vanilla essence/extract
50 g	Plain flour
8 stalks	Rhubarb, cut into 5cm pieces (Main)
50 g	Caster sugar, extra
1	Sweet shortcrust pastry, See below for recipe

Sweet shortcut pastry

175 g	Unsalted butter
75 g	Icing sugar
2	Free-range eggs, yolks
250 g	Plain flour
1 Tbsp	Water, cold

Directions

1. Heat oven to 170C.
2. Place butter, sugar, ground almonds, eggs, vanilla and flour in a mixing bowl and beat briefly until well combined.
3. Spread this frangipane mixture over your baked pastry base with a spatula.
4. Place the rhubarb on top of the frangipane in lines and sprinkle the extra caster sugar over the top.
5. Bake for 50 to 60 minutes or until golden brown and just set. Remove from oven and allow to cool before removing from baking tin.
6. Serve with vanilla bean icecream or a little whipped cream.

Sweet shortcrust pastry

1. Place butter, sugar, yolks and flour in a mixing bowl and mix together with just enough cold water to bring the pastry together.
2. Knead lightly, roll into a ball, wrap in plastic wrap and refrigerate for 30 minutes or overnight.
3. Preheat oven to 180C. Unwrap pastry, slice thinly and press into a 28cm fluted tart mould with a baking paperlined removable base.
4. Ensure pastry is evenly and thinly spread, about 2mm thick. Remove excess pastry from around edges.
5. Refrigerate pastry base for 10 minutes before lining witha sheet of baking paper.
6. Fill with baking beans and blind bake for 15 to 20 minutes or until golden brown. Allow to cool before removing beans.