RHUBARB BAKEWELL FRANGIPANE TART

I can’t take the credit for this one… This is my Mums Rhubarb bakewell frangipane tart made with Rhubarb fresh from the garden. I love that the addition of rhubarb creates a wonderful balance of flavours between the sweet frangipane and pastry base and the tanginess of the rhubarb! We had this as pudding after a Sunday roast and served it with Waitrose Madagascan vanilla custard - Side note, if you have not tried this custard please stop what you are doing immediately and head to the nearest Waitrose with nothing but your purse and a spoon. Delicious.

EQUIPMENT

• 16 cam tart tin

INGREDIENTS 

For the pastry

• 90 g plain flour

• 20 g ground almonds

• 25 g vegetable fat

• 50 g butter

• 15 g caster sugar

• 1 egg yolk

For the Frangipane

• 55 g butter or margarine

• 55 g caster sugar

• 1 large egg beaten

• 40 g ground almonds

• 15 g plain flour

For the Fruit

• 300 g rhubarb trimmed

• 50 g golden caster sugar

To finish

• 25 g flaked almonds to finish

INSTRUCTIONS 

• Make the shortcrust pastry by putting the fats, flour and ground almonds in a food processor and processing until it resembles fine breadcrumbs. Add the egg yolk and pulse to bring the mixture together.

• Knead only very lightly, then wrap in clingfilm and chill for at least 20 minutes.

• Roll out and line a 17cm diameter deep pie tin and put some baking paper inside then fill with baking beans.

• Blind bake at 200C for 20 - 25 minutes. Remove the beans and paper and bake for a further 5 minutes until the base is baked through and the pastry is golden brown. Leave to cool for 10 minutes.

For the Rhubarb

• Place the rhubarb and sugar and in a baking dish and place in the oven while the flan is blind baking. Roast until just soft but not mushy

• Drain the liquid from the rhubarb and place it in the base of the flan.

Make the frangipane

• Turn the heat down to 170C.

• Beat all the frangipane ingredients together until well combined and cover the rhubarb with the mixture.

• Scatter over the flaked almonds.

• Bake for about 25 minutes until the frangipane is risen and golden.

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