RHUBARB FRANGIPANE TART

Rhubarb Frangipane Tart

03/27/2018

THIDA BEVINGTON @THIDA.BEVINGTON

After yesterday’s gorgeous blue skies and balmy sun, we have a cold wet day today! Thankfully I found some gorgeous early forced rhubarb and the kids are happy to have a chilled day at home. Which meant I could recreate this pattern!!!

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RECIPE

For the pâte sablée tart dough:

125g soft butter

80g icing/confectioners sugar

2 egg yolks

1tbsp double cream

2 tsp vanilla extract

1/4 tsp salt

235g plain/all purpose flour

Beat the butter and sugar together at medium speed until creamy.

Add the egg yolks, cream, vanilla and salt, and beat for another minute at medium speed.

Add the flour and mix on low until just incorporated. Make into a dough with your hands. Place the tart dough in your tart tin.

Use your hand and fingers to press it around and up the sides of the tin. I use a thumb on one hand and my forefinger on my other hand to get a flat even edge all around the tart tin. Try to get the dough the same thickness all over. 

Place tart tin on a baking sheet and freeze for about 20-30 minutes.

Meanwhile pre heat the oven to 170C/340F.

Cut a large square of parchment paper and crumple it up, then smooth it out. Repeat twice.

Line the tart case with the parchment paper and blind bake using dried beans/rice for 10mins or until the sides are lightly golden.

Remove parchment paper and beans carefully and bake for another 10-15 mins until the base is dry and lightly golden.

Leave to cool on a rack.

Frangipane filling:

70g ground almonds

45g icing/confectioners sugar

1/4tsp salt

50g soft butter

1 egg yolk

60g double cream

Beat the ground almonds, sugar, salt and butter together.

Add the egg yolk and cream and beat again.

Scrape into the cooled tart case.

To decorate:

400g rhubarb (depending on pattern)

For this tessellated pattern, choose rhubarb stalks that are roughly the same width.

Cut into diamond shapes, with ideally all sides roughly the same length (and if you want to be really OCD like me, use a protractor to measure the pointy angle of each diamond as 60 degrees!)

Arrange 6 diamonds in the centre in a flower shape and continue working outwards to the edge, making interlinking flower shapes.

Preheat your oven to 180C / 350F. Bake for about 25-30 mins until the frangipane is just set. Leave to cool on a wire rack. Eat warm or cold!