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Rhubarb & Blood Orange Frangipane Tart

Prep Time40 minutes
Cook Time45 minutes
Refrigerate20 minutes
Total Time1 hour 25 minutes
Course: Dessert
Servings: 8 people

Ingredients

Pastry

  • 200 g Plain flour
  • 110 g Butter, cold & diced
  • 30 g Caster sugar
  • 1 Large Egg yolk
  • 2 tbsp Cold water

Filling

  • 125 g Butter, room temperature
  • 125 g Caster sugar
  • 100 Ground almond
  • 25 g Plain flour
  • 2 large Eggs
  • 1 large Egg yolk
  • 300 g Forced rhubarb, even in thickness
  • 1 Blood orange, zest of
  • 100 g Caster sugar
  • 150 g Blood orange juice, approx 4 oranges

Instructions

  • Begin by making the pastry, put the flour, sugar and butter into a food processor.  Pulse two or three times until it resembles breadcrumbs.  Add the egg yolk and water and pulse until the pastry just comes together.  Turn out onto a lightly floured surface and bring the dough together into a ball.  Wrap and place in the fridge for 20 minutes.
  • In a food processor or using an electric whisk beat the butter and sugar until light and fluffy and pale in colour. Whisk the eggs and egg yolk in a separate bowl. Gradually add the egg mixture to the butter and sugar, little by little, scraping down the sides of the bowl as you go. Fold in the ground almond and flour and add the zest of the orange.   
  • Remove the pastry from the fridge and roll out onto a lightly floured surface, have a 24cm loose bottomed tin ready and line it carefully with the pastry. Leave the pastry hanging over the side as you can trim this once it is cooked. Carefully arrange the rhubarb on top of the frangipane.
  • Preheat oven to 175C Fan and bake for 45 minutes, you may need to cover the tart with foil in the last 10-15 minutes of the cooking time.  Once cooked remove from the oven and with a microplane shave off the excess pastry.
  • While the tart is baking make the orange syrup.  Place the juice and sugar in a saucepan, on a low heat dissolve the sugar in the juice.  Once dissolved turn the heat up and simmer until it has reduced by two thirds.  When the tart is baked spoon some of the syrup on to the tart, you may need the help of a pastry brush to distribute the syrup. Serve any leftover syrup with the tart and a jug of cream.

Notes

* For a savoury twist add a few sprigs of fresh rosemary to the frangipane.