Ingredients

For the Frangipane

125g soft butter

125g caster sugar

2 eggs

125g ground almonds

25g plain flour

For the Sweet Pastry

250g butter

250g sugar

3 eggs

600g plain flour

For the Poached Rhubarb

250g of forced rhubarb, diced into 1cm pieces

200ml water

150g Billingtons caster sugar

To Finish the Tart

50g flaked almonds

250g poached rhubarb

Introduction

This dessert illustrates our blend of British and Italian culture as well as highlighting the importance of seasonality in all aspects of our food.

Method

For the frangipane:

Beat the butter and sugar together. Slowly add the eggs one at a time. Fold in the ground almonds and flour.

For the sweet pastry:

Beat the butter and sugar together. Slowly add the eggs one at a time. Fold in the flour. Leave to rest for 20 minutes.

For the Poached Rhubarb

 

In a large pan bring sugar and water to boil. Add rhubarb and turn off the heat – the water should be hot enough to cook the rhubarb perfectly.

To finish the tart, pre-heat oven to 175 degrees Celsius.

Roll the pastry to 5mm thin and wide enough to line your 28cm tart case (a removable base is always better). Rest for a further 20 minutes.

Then blind bake until golden brown for approx. 15-20 minutes. Once the tart case is cool, fill half way up with your frangipane mix.

Top with the poached rhubarb and flaked almonds.

Bake in the oven at 160 °C for approx.. 30- 40minutes.

Leave to cool slightly then serve with crème fraiche.

 

Petersham Nurseries

Celebrates local
Celebrates local
Has a low carbon footprint
Has a low carbon footprint