Rhubarb frangipane tart recipe
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...
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.sainsburysmagazine.co.uk.
Cooking tools:
- Tart pan
- Pie weights
- Rolling pin
- Kitchen scale
- Oven
- Mixing bowl
- Hand mixer
- Whisk
- Wooden spoon
- Spatula
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Cooling rack
- Plastic wrap
- Parchment paper
- Serving platter
- Chef's knife
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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