Roasted rhubarb and mandarin frangipane tart with thyme recipe
Our rhubarb and mandarin frangipane tart brings together tang and buttery richness; perfect for long lunches spent with friends.
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Cooking tools:
- Oven
- Tart pan
- Fork
- Freezer
- Baking dish
- Aluminum foil
- Pie weights
- Baking sheet
- Stand mixer
- Mixing bowl
- Sifter
- Spatula
- Cooling rack
- Chef's knife
- Microplane
- Serving platter
Ingredients
- 400 gm store-bought shortcrust pastry (we used Carême)
- Whipped double cream, to serve
- Roasted rhubarb
- ¾ bunch rhubarb (about 350gm), trimmed and cut into 12cm lengths
- 110 gm (½ cup) caster sugar
- 80 ml (1/3 cup) mandarin juice
- 4 thyme sprigs, plus extra small sprigs to serve
- Frangipane
- 100 gm unsalted butter, at room temperature
- 100 gm caster sugar
- Finely grated zest of 1 mandarin
- 100 gm almond meal
- 1 egg
- 2 tbsp plain flour
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