Rhubarb Frangipane Tart

Serves 6 - 8

Preparation:  30  minutes

Resting Pastry: 40 minutes

Cooking Time:  40 minutes

Best prepared either the day before or first thing - at least 2-3 hours ahead of serving.  So worthwhile the effort - you could make 2-3 tarts and freeze the others.

This has to be the best sweet tart that I have ever made.  The french pâté brisée pastry was so delicious, we demolished this in two days!  The tartness of the rhubarb made a perfect marriage for the frangipane!   

This recipes comes courtesy of Livvy Potts and Katy Young for Sainsbury's and can be frozen

for up to three months.

Rhubarb season lasts from Spring to Autumn, but this tart could be made using either fresh plums or apricots - but I think a tart fruit compliments the sweetness of the almonds best.

Ingredients

FOR THE PASTRY

200g plain flour

20g icing sugar

100g cold unsalted butter

1 large egg yolk

FOR THE FILLING AND GLAZE

125g soft unsalted butter, plus extra

125g golden caster sugar

1 large egg

125g ground almonds

½ tsp ground cardamom (from about 20 pods)

250g rhubarb, sliced into chunks on the diagonal

40g caster sugar

½ tsp vanilla extract

METHOD

1. First, make the pastry. Tip the flour, icing sugar and a pinch of salt into a mixing bowl, dice the butter into cubes and rub it in until the mixture resembles breadcrumbs.
   
   
2. Add the egg yolk and 1-2 tablespoons of cold water and knead the dough together with your hands until combined. Try not to overwork the dough; stop as soon as it comes together in a ball. Wrap, then chill the dough for 20 minutes.
   
   
3. Once the dough has rested, roll it out until it is the thickness of a pound coin.
   
   
4. Grease a deep 23cm-diameter tart tin. Carefully transfer the pastry to the tin, pushing it into the corners, and patching up any cracks or tears. Trim any overhang. Leave the pastry to chill for 20 minutes.
   
   
5. Preheat the oven to 190°C, fan 170°C, gas 5.
   
   
6. Scrunch up a sheet of baking paper into a ball, then lay it on top of the pastry (it will go in easier this way). Fill this with baking beans, making sure that you press them into the corners.
   
   
7. Transfer the tart tin to the oven and bake for 20 minutes, then remove the baking beans and paper and cook for another 5 minutes until golden.
   
   
8. While the tart shell is baking, you can make the frangipane.
   
   
9. Beat the butter and golden caster sugar together until light and creamy, then beat in the egg.
   
   
10. Fold through the ground almonds and the cardamom.
    
    
11. Once the tart shell is golden, spoon in the frangipane, and press the rhubarb into the frangipane, then bake for another 35-40 minutes, or until the frangipane is set.
    
    
12. Remove the tart from the oven, and let it cool in the tin for 5 minutes.
    
    
13. As it cools, dissolve the 40g sugar in 2 tablespoons of water in a small pan and simmer until slightly syrupy. Remove from the heat, and add the vanilla. Brush the glaze over the top of the warm tart, and allow to cool.
    
    
14. If you use a frozen tart, allow to thaw at room temperature and re-heat gently before serving.