Baked Rhubarb and Almond Frangipane Tart
Emma Shearer x Unico Zelo
Makes – 6 serves
- 250gm butter room temp
- 125gm icing sugar sifted
- 1 egg
- pinch salt
- 1tsp vanilla
- 1 lemon zested
- 175gm plain flour
- 200gm baker flour (strong flour)
Preheat oven at 170℃.
Work butter into the sugar using the paddle of electric mixer.
Add vanilla, salt, lemon zest and egg.
Incorporate flours careful not to over work.
Bring together, wrap in cling film and into the fridge and rest for 30mins.
Roll out pastry thin and line a rectangle flan tin 35cm x 12cm refrigerate for 20minutes.
Blind bake tart for 8-10 minutes at 170℃ oven remove blind baking beads and place back in the oven for 5 minutes until a nice golden colour.
- 250gm unsalted butter at room temp
- 300gm caster sugar
- 140gm almond meal
- 4tsp plain flour
- 2tsp corn flour
- 2 eggs
- 2 egg whites
- 1tsp vanilla paste
Combine butter, caster sugar in a food processor and combine until smooth then add the almond meal, plain flour, corn flour and then the egg and vanilla blend till all combined.
Spread enough mixture to fill the tart shell to almost the top
- 500gm of rhubarb
- 30gm Caster sugar
Peel the rhubarb stalks and place the peel into a saucepan with the orange zest, sugar and 30ml water. Heat gently until the sugar dissolves and strain the syrup and return to the pan.
Cut into batons about 6cm long and divide into two batches. Bring the syrup to the boil and place the first batch of rhubarb into the pan and cook for a minute until soft. Carefully remove the rhubarb pieces and leave on paper towel and repeat with the 2nd batch of rhubarb. Reduce the syrup to a glaze.
Place the cooled rhubarb batons over the top of the frangipane filling and bake in the oven 160℃ for approx. 25-30 minutes until the filling is set and not wet.
Glaze with the reduced syrup.
Best enjoyed with a glass of Plump - Moscato Gialllo, Grenache with Davidson Plum.