Rhubarb and ginger frangipane tart

    1 hour 45 min

    It was Mother's Day. I asked mum what she’d like. “Something with rhubarb and ginger in, please” was her reply. I had not done anything with rhubarb before, and I knew she was also a frangipane fan so I thought about how I could combine the two. Rhubarb and ginger underneath a delicious frangipane topping. It’s actually quite easy to make and perfect if you have any rhubarb growing at the bottom of the garden and don’t know what to do with it outside of putting it in a crumble!

    TheBattlingBaker

    Gloucestershire, England, UK
    5 people made this

    Ingredients
    Makes: 1 tart

    • For the pastry
    • 150g plain flour
    • 1 tablespoon caster sugar
    • 80g unsalted butter, softened
    • 1 medium egg
    • For the base filling
    • 4 sticks rhubarb, chopped
    • 3 tablespoons caster sugar
    • 1 teaspoon ground ginger
    • 1/2 teaspoon cinnamon
    • For the frangipane
    • 150g margarine (Stork® or other)
    • 150g caster sugar
    • 2 eggs
    • 150g ground almonds
    • 1/2 teaspoon lemon juice

    Method
    Prep:30min  ›  Cook:45min  ›  Extra time:30min chilling  ›  Ready in:1hr45min 

    1. First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes.
    2. Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side.
    3. Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture.
    4. Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin.
    5. Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly.
    6. Pop this into the oven and bake until the top is golden brown, around 45 minutes.
    7. Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche.

    See it on my blog

    The Battling Baker

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