Rhubarb frangipane tart recipe | Sainsbury`s Magazine

Name: Rhubarb frangipane tart recipe | Sainsbury`s Magazine
Ingredients: 200g plain flour; 20g icing sugar; 100g cold unsalted butter; 1 large egg yolk; 125g soft unsalted butter, plus extra; 125g golden caster sugar; 1 large egg; 125g ground almonds; ½ tsp ground cardamom (from about 20 pods); 250g rhubarb, sliced into chunks on the diagonal; 40g caster sugar; ½ tsp vanilla extract

www.sainsburysmagazine.co.uk

This rhubarb frangipane tart recipe can be made a day ahead, making it an ideal dinner party dessert. Sharp, candy-pink rhubarb is the perfect contrast to the sweet frangipane, and a welcome sight...

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Ingredients

200g plain flour
20g icing sugar
100g cold unsalted butter
1 large egg yolk
125g soft unsalted butter, plus extra
125g golden caster sugar
1 large egg
125g ground almonds
½ tsp ground cardamom (from about 20 pods)
250g rhubarb, sliced into chunks on the diagonal
40g caster sugar
½ tsp vanilla extract

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