Rhubarb and frangipane hand pies recipe
Impress guests with this deceptively simple rhubarb and almond bake. The pies comes together easily thanks to ready-made pastry and minimal prep
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Wooden spoon
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Grater
- Pastry brush
- Fork
- Cooling rack
- Fine-mesh sieve
Ingredients
- 1 x 320g sheet ready-rolled puff pastry
- 11⁄2 tbsp flaked almonds
- 2 tsp orange juice
- 30g icing sugar, sifted
- 1 medium egg
- 40g golden caster sugar
- 40g unsalted butter, softened
- 40g ground almonds
- zest of 1 orange, plus 20ml of juice
- 1 stick of rhubarb (about 90g), cut into 1cm piece
- 2 tbsp golden caster sugar
- 1⁄2 tbsp cornflour
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