Rhubarb Frangipane Tart
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
44 mins
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Total Time
54 mins
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Servings
4 servings
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Course
Dessert
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Cuisine
French, International
Rhubarb Frangipane Tart
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A delicious French dessert that's the perfect spring treat.
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Ingredients
- 1 heet puff pastry
- 85 g butter 80% fat, soft
- 75 g sugar
- 2 egg + 1 egg to spread over the tart at the end
- 1 tsp vanilla essence
- ½ tsp almond essence
- 90 g ground almonds
- 40 g rice flour
- 4-5 rhubarb stalks
- honey to spread over the rhubarb at the end
Instructions
- Mix the butter and sugar well. Add the eggs one by one, then the vanilla and almond essence. Finally, fold in the ground almonds and rice flour.
- Roll out the puff pastry and spread the frangipane cream evenly, leaving the edges of the pastry free (about 3cm or 1 ¼ inch ).
- Place the rhubarb stems in any way you like and bring the edges of the pastry inwards, sealing the corners well.
- Brush the edges of the pastry with egg and sprinkle with sugar.
- Bake the tart in a preheated oven at 180° C/356° F for 35-40 minutes.
- After baking, brush the tart with honey and slice! Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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