Rhubarb Frangipane Tart - The Allotment Kitchen

We are now in full rhubarb season . I’m very pleased with this recipe in which the rhubarb is lightly stewed before being placed in the tart. By using the excess juice in the glaze, all the flavour is kept and the tart has a good texture..

Rhubarb Frangipane Tart

Make rich shortcrust pastry using 175g plain flour, 100g butter, yolk of 1 egg, a pinch of salt and a tablespoon of icing sugar Chill in the fridge before use

400g rhubarb, cut into 2cm chunks
2 tbsp granulated sugar
100g ground almonds
100g caster sugar
100g butter, softened
1 large egg
1 tbsp double cream
Zest and juice of ½ orange
Dash of Campari (optional)
2 tbsp apricot jam

Illustration of Rhubarb by Carrie Hill for The Allotment Kitchen by Susan Williamson

Carefully roll out the pastry and line a greased pastry dish (or four individual dishes).This pastry is very short but any tears can be repaired by stretching the pastry towards the breaks and pinching the sides together. Trim the edges of the pastry and bake blind in an oven at 180°C for about 15 minutes,so that the pastry is a little cooked but not coloured.

Stew the rhubarb in a saucepan over a gentle heat with the granulated sugar (do not add water)) for about eight minutes or until juice is released but the rhubarb pieces still retain their shape.

Illustration of Rhubarb chunks by Carrie Hill for The Allotment Kitchen by Susan Williamson

In a large bowl, beat together the butter and caster sugar, Add the egg, beaten, and fold in the flour, almonds, cream, orange zest and juice, and Campari, if using.

Spread the almond mixture over the pastry base and, keeping back all the liquid, place the rhubarb pieces tightly on top. Bake at 180°C for 45 minutes or until the filling is coloured and cooked in the centre. If the pastry edges of the tart become too brown, strips of aluminium foil can be fashioned to fit over them.

While the tart is cooking, strain the reserved rhubarb juice.and heat it in a pan with the apricot jam, Stir until the jam is melted. Brush this over the tart when it is taken from the oven..

Serve warm with crème fraîche
Other tarts using juicy fruit could be made in the same way. Cherries or plums could be used in place of the rhubarb substituting lemon for orange and replacing the Campari with kirsch (for cherries) or brandy (for plums).