Rhubarb frangipane tarts
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Baking sheet
- Saucepan
- Baking dish
- Mixing bowl
- Hand mixer
- Oven
- Measuring spoon
- Pastry brush
- Spoon
- Chef's knife
- Cooling rack
- Parchment paper
- Stove
- Fine-mesh sieve
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 grams (1½-inch) butter, softened
- 2 tablespoons caster (superfine) sugar, extra
- 1/2 teaspoon vanilla extract
- 1 egg yolk
- 1/2 cup (60g) ground almonds
- 2 teaspoons plain (all-purpose) flour
- 1 sheet butter puff pastry
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