I love making and eating frangipani tarts and I wanted to come up with one that incorporated rhubarb.
I decided on rhubarb and ginger these are great flavour combinations. I have used my homemade rhubarb jam in the base topped with a ginger frangipani. Finally I decorated it with some fresh rhubarb and crystallised ginger.
It is an unusual spin on the traditional almond frangipani but it really works well and makes a delicious tart perfect for an afternoon treat!
Start by making the pastry - place the flour, sugar and butter into a food processor.
Then pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs. Then add the egg and combine in the food processor or by hand until the pastry starts to form a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Next to make the filling - put the flour, butter, sugar, almonds, eggs and ground ginger into the bowl of a stand mixer.
Then on a medium setting beat the mixture until it is pale in colour.
Take the pastry out of the fridge and uncover.
Next to line the 23cm flan tin - roll out the pastry until it is slightly bigger than the tin.
Fold the pastry in half and put it over the tin.
Unfold the pastry and press the edges into the tart tin then trim the excess pastry off the edges. I use the rolling pin to go back and forth to get a clean edge.
Then spread the rhubarb jam in a smooth even layer over the bottom of the pastry case.
Spread the ginger frangipani filling on top of the rhubarb jam so that it covers the jam and level.
When it is nice and level arrange the chopped rhubarb on top and sprinkle on the crystallised ginger.
Bake for 35-40 minutes until golden brown.
You can brush with warmed apricot jam as a glaze (optional).
Rhubarb & Ginger Frangipani Tart
Sarah’s servings: 12
Sarah’s skill: Medium
Baking time: 35-40 mins
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
Filling
150g Self Raising Flour
150g Unsalted Butter (room temperature)
150g Caster Sugar
90g Ground Almonds
3 Large Eggs
2 Tbsp Ground Ginger
5 tbsp Rhubarb Jam
2 Sticks of Rhubarb (cut into 2 cm lengths)
1 Tbsp Crystallised Ginger
2 Tbsp Warmed Apricot Jam (optional)
Method:
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and ground ginger into the bowl of a stand mixer and beat until it is pale in colour.
Line a round 23cm tart tin with the pastry and spread the rhubarb jam in a smooth even layer.
Spread the filling on top of the jam and when level sprinkle on the sliced rhubarb and crystallised ginger.
Bake for 35-40 minutes until golden brown.
Brush with warmed apricot jam (optional) and leave to cool completely before slicing.
Sarah's Extra Slice........
I do not blind bake my Bakewell tart case as the pastry always bakes well without needing to. My flan tin is Alan Silverwood 23cm.
Other equipment used include