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Rhubarb & Orange Frangipane Tart

Rhubarb & Orange Frangipane Tart

Bake something bright and beautiful for Spring with this candy-pink chevron tart.

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Bake something bright and beautiful for Spring. Candy-pink rhubarb looks and tastes a treat in this chevron tart.

Rhubarb & Orange Frangipane Tart Recipe

rhubarb fragipane tart

Ingredients

Sweet shortcrust pastry:

  • 200g plain flour
  • 25g icing sugar
  • ¼ tsp ground cardamom
  • 1/8 tsp fine salt
  • 105g unsalted butter, fridge cold, cut into 1cm cubes
  • 1 large egg yolk, fridge cold

 Frangipane:

  • 120g unsalted butter, room temperature
  • 120g golden caster sugar
  • 1 large egg, room temperature
  • 10g rum
  • 120g ground almonds
  • ¼ orange, zest only

 Rhubarb:

  • 250g rhubarb, cut into 3cm sticks on a diagonal
  • 1-2 tbsp demerara sugar

 Crème anglaise, whipped cream or ice cream to serve.

 

Method

rhubarb and orange frangipane tart

  1. Begin with the pastry. Mix the flour with the sugar, cardamom and salt in a bowl with a whisk. Add the butter and rub between your fingertips until the mixture resembles coarse sand.
  2. Whisk the egg yolk with 1 tbsp of cold water and add to the flour. Mix with a knife, adding another 1 tbsp of cold water if needed to form a dough.
  3. Form into a disc, wrap in cling film and allow to rest in the fridge for 1 hour.
  4. Roll out the pastry to the thickness of a pound coin and line an 8" fluted tart tin. Cover once more and rest for 2 hours in the fridge.
  5. Preheat the oven to 170C. Beat the butter and sugar for the frangipane together until pale and fluffy.
  6. Beat in the egg, followed by the rum, almonds and orange zest until smooth.
  7. Spoon or pipe the frangipane into your chilled pastry shell and arrange the rhubarb on top - work from the centre and follow the pattern in the pictures for a lovely chevron effect. Or create your own! Sprinkle with demerara sugar.
  8. Bake on the middle shelf for 35-45 minutes or until puffed and set in the centre.
  9. Remove and allow to cool completely.
  10. Serve in slices with crème anglaise, whipped cream or ice cream.

Discover the Hard Anodised Fluted Tin for a perfectly even bake on your frangipane tart. 

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