Rhubarb Frangipane Tart

Name: Rhubarb Frangipane Tart
Prep time: 45 min
Cook time: 1 h 25 min
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 300 g plain flour, plus extra to dust; 50 g icing sugar; 175 g unsalted butter, chilled and cubed; Finely grated zest 1 orange; 1 large egg yolk; 225 g unsalted butter, at room temperature; 225 g caster sugar, plus 1tbsp extra to sprinkle; 3 large eggs; 150 g ground almonds; 50 g plain flour; 250 g rhubarb, trimmed

Dainty pink stems of rhubarb nestled in a sweet frangipane – the prettiest dessert to end any celebration meal.

By The Good Housekeeping Cookery TeamPublished: 13 March 2023

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This seasonal tart is almost too pretty to eat! Vibrant pink rhubarb is cooked in an almond frangipane and an orange-y pastry. The perfect way to end your easter celebrations.

If you need anymore Easter inspiration, then we have plenty of delicious recipes to choose from.

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Yields:: 8 serving(s)
Prep Time:: 45 mins
Cook Time:: 1 hr 25 mins
Total Time:: 2 hrs 10 mins
Cal/Serv:: 776

Ingredients

For the pastry

300 g
plain flour, plus extra to dust
50 g
icing sugar
175 g
unsalted butter, chilled and cubed
Finely grated zest 1 orange
1
large egg yolk

For the frangipane

225 g
unsalted butter, at room temperature
225 g
caster sugar, plus 1tbsp extra to sprinkle
3
large eggs
150 g
ground almonds
50 g
plain flour
250 g
rhubarb, trimmed

Directions

1. Step 1For the pastry, in a food processor pulse the flour, icing sugar and a pinch of fine salt until combined. Add the butter and orange zest and pulse until the mixture resembles fine breadcrumbs. Alternative rub the butter into the flour mixture using your fingers.
2. Step 2Add the egg yolk and 1-2tbsp ice-cold water and pulse/mix until pastry begins to clump together. Tip on to a work surface, shape into a disc, wrap and chill for 30min.
3. Step 3Lightly dust pastry with flour and roll out between 2 sheets of baking parchment to a roughly 35cm circle. Peel off top parchment and invert pastry into a roughly 23cm round, fluted tart tin. Peel off top parchment and line tin neatly with pastry, making sure you press it into the flutes. Trim edges to neaten and prick base all over with a fork. Chill for 10min.
4. Step 4Preheat oven to 180°C (160°C fan) mark 4. Line pastry case with 1 of the baking parchment sheets and fill with baking beans. Bake for 18min, or until the pastry sides are set. Carefully lift out parchment and beans and return tin to the oven for 5min, or until the base feels sandy to the touch and is lightly golden. Set aside.
5. Step 5For the frangipane, in a food processor whizz the butter and sugar until light and creamy. Add the eggs and whizz again until combined. Add the ground almonds and flour and pulse until just combined. Alternatively, beat the butter and sugar with a handheld electric whisk, then beat in the eggs and fold in the ground almonds and flour using a metal spoon.
6. Step 6Scrape frangipane into the pastry case (still in tin) and gently spread to level. Halve the rhubarb lengthways and cut on the diagonal into 2-3cm pieces. Arrange on top of the frangipane, packing it in tightly as the rhubarb will shrink on baking. Sprinkle over the 1tbsp sugar and bake for 1hr, or until the frangipane is golden and set.
7. Step 7Leave to cool in the tin for 10min, then transfer to a serving plate or wire rack (if not serving immediately). Serve warm or at room temperature with crème fraîche.