Rhubarb Frangipane Tart Recipe
Buttery shortcrust pastry filled with almond frangipane and sharp seasonal rhubarb, baked until golden and finished with flaked almonds.
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 rivercottage.net.
Ingredients
- 240g plain flour
- 65g icing sugar
- 120g cold butter, diced
- 75g beaten egg
- a pinch of salt
- 100g butter
- 100g sugar
- 2 eggs
- 140g ground almonds
- 75g plain flour
- 50ml Kingston black or almond liquor
- 3 stalks of rhubarb
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