6
Rhubarb Frangipane Tart
Recipe by
@booth0565
@booth0565
Medium
1 Hr 50 Mins
INGREDIENTS:
Shortcrust Pastry:
- 225g Plain Flour
- 2 tbsp Icing Sugar
- Pinch of Salt
- 150g Vegan Butter or Margarine
- 3 tbsp Cold Water
Frangipane Filling & Topping:
- 125g Ground almonds
- 125g Golden caster sugar
- 125g Vegan butter or margarine
- 60g Crackd® The No-Egg-Egg®
- 4 Drops of Almond Extract
- 2 tbsp Raspberry Jam
- 300g Rhubarb
Glaze:
- 1 tbsp Caster Sugar
- ½ tsp Vanilla Bean Paste
METHOD:
- Make the pastry by putting the flour, salt and icing sugar in a bowl and rubbing in the butter or margarine with your fingertips until the mixture resembles fine crumbs. Slowly add the cold water until the crumbs come together as a soft dough. Wrap the dough well and chill for at least 30 mins before rolling out.
- Heat the oven to 190C/180C Fan. Roll out the chilled pastry on a floured surface and line a 23cm loose bottom tart tin or foil tart case. Prick the base with a fork and line with scrunched up baking parchment covered with ceramic baking beans. Bake the pastry case blind for 15 minutes, then remove the baking parchment and beans and bake for a further 5 minutes.
- Whilst the tart case is baking, prepare the frangipane filling by beating the caster sugar and butter or margarine together. Mix in the Crackd® The No-Egg-Egg®, almond extract and ground almonds.
- When the tart case is done allow to cool for 10 minutes. Then spread the raspberry jam over the base of the cooked pastry with the back of a tablespoon and cover with the frangipane filling, making sure the surface is smooth.
- Cut the rhubarb into even sized pieces cut at an angle. These should be laid onto the filling with the flat side of the rhubarb facing upwards. The pattern works best if you aim for a square shape rather than a rectangle. As the direction of the cut angle goes both to the left and the right it is easier to cut a few pieces at a time to avoid wastage. Use the red and green parts of the rhubarb to create a more decorative pattern.
- Start from the centre of the tart and carefully lay the rhubarb pieces onto the filling to create a tessellated cube pattern, working out to the edges. Keep the pieces as close together as possible as the fruit will shrink during cooking. Once the centre row is in place you can easily cover the rest of the filling working in rows. Any gaps around the crust can be filled in with offcuts of rhubarb cut to size.
- Bake the tart in the centre of the oven for 45-50 minutes until the filling is set. When baked it will be wobbly but will firm up as it cools. If the rhubarb starts to colour cover the tart loosely with tin foil.
- Whilst the tart is cooking make the topping by adding the caster sugar and vanilla bean paste into a small pan and heating gently until the sugar has dissolved.
- When the tart is cooked remove from oven and rest for 5 minutes before carefully brushing with the sugar syrup.
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