Rhubarb frangipane tarts | Women's Weekly Food
These gorgeous little rhubarb frangipane tarts are simple to make but taste divine. Appealingly tart rhubarb is dripping in syrup and nestled on a layer of swee
Ingredients
- 1 vanilla bean
- 1/2 cup (110g) caster (superfine) sugar
- 1/4 cup (60ml) water
- 10 stalks trimmed rhubarb (300g), cut into
- 4 centimetre (1½-inch) lengths
- 40 gram (1½-inch) butter, softened
- 2 tablespoon caster (superfine) sugar, extra
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup (60g) ground almonds
- 2 teaspoon plain (all-purpose) flour
- 1 sheet butter puff pastry
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