For me any recipe with almonds in is a winner and this recipe will not disappoint. I have paired the almonds with my homemade rhubarb jam in this recipe and topped with more rhubarb and flaked almonds.
This is a delicious almond tart with a nice thin buttery pastry case which not only looks great but tastes it too!!!
I have made it in an oblong flan tin as it makes it easy to slice but you could use a round flan tin if you prefer.
Start by making the pastry. You can do this by hand or in a food processor. You need to rub the butter into the flour and sugar until you have fine breadcrumbs.
Then add the egg and combine using the pulse function (if using the food processor) so you do not overwork the dough. Keep pulsing until a ball of pastry starts to form. If making by hand mix in the egg and use your hands to form the dough.
The pastry then needs to be wrapped and placed in the fridge to keep cool for at least 30 minutes.
Next to make the filling put the flour, soft butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer or you can use a hand mixer. Mix until it is pale in colour.
Take the pastry out of the fridge and lightly flour the work surface and roll out the pastry and line the tart tin.
Trim the edges and spread an even layer of rhubarb jam on the base. Jam recipe
Then put the filling on top of the rhubarb jam and level.
Finally arrange some sliced rhubarb on the top then add the blanched almonds.
Bake until golden brown.
Brush with apricot jam to glaze.
Leave to cool before slicing and serving.
Rhubarb Frangipani Tart
Sarah's servings: 10
Sarah's skill: Medium
Baking time: 35-40 minutes
Ingredients:
Pastry
200g Plain Flour
45g Icing Sugar
100g Cold Cubed Unsalted Butter
1 Large Egg
Filling
100g Self Raising Flour
100g Unsalted Butter (room temperature)
100g Caster Sugar
60g Ground Almonds
2 Large Eggs
1/2 tsp Almond Extract
5 Tbsp Rhubarb Jam
Blanched Almonds for decoration
1 Stick of Rhubarb for decoration (optional)
1 Tbsp Warm Apricot Jam (to glaze)
Method:
Pastry Put the flour, sugar and butter into a food processor and pulse until you have fine breadcrumbs. Alternatively rub the butter into the flour and sugar by hand until you have fine breadcrumbs.
Add the egg and combine in the food processor or by hand until the pastry forms a ball.
Wrap in cling film or similar and transfer to fridge to keep cool for at least 30 minutes.
Preheat the oven to 180 degrees centigrade (160 fan) or Gas Mark 4.
Filling Put the flour, butter, sugar, almonds, eggs and almond extract into the bowl of a stand mixer and mix until it is pale in colour.
Line a 36 x 12cm (14” x 4¾”) Rectangular, fluted edge, tart tin with the pastry and spread the rhubarb jam in a smooth even layer.
Spread the filling on top of the rhubarb jam, add the sliced rhubarb (if using) then finally add the blanched almonds.
Bake for 35-40 minutes until golden brown.
Brush with warmed apricot jam to glaze.
Leave to cool completely before slicing and serving.
Equipment Used
Sarah's Extra Slice........
I do not blind bake my Bakewell tart case as the pastry always bakes well without needing to.
Always try to use a good quality almond extract
My rectangular fluted edge tin measure 36 x 12cm (14” x 4¾”).
You can easily make your own Rhubarb jam but if you don’t have time to make it then always buy a good quality one with a high fruit content.
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