The tartness of the rhubarb complements the sweetness of the frangipane beautifully.
Ingredients
Rhubarb.
300g rhubarb, cut into 5cm chunks
2tbsp brown sugar
The Sweet Pastry.
300g plain flour
150g chilled butter, 2cm cubes
2tbsp icing sugar
1 egg
The Frangipane Filling.
250g softened butter
250g caster sugar
200g ground almonds
80g plain flour
5 eggs
1tsp vanilla bean paste
Pinch of salt
Method
Pre-heat the oven at 200c fan forced. Place the rhubarb chunks on a baking tray. Sprinkle over brown sugar. Bake for 10 minutes. Leave to cool.
Place all the pastry ingredients in a food processor. Process until a rough dough forms, if there are still a lot of dry crumbs left, add a little bit of water (1tbsp at a time) Tip your dough onto a floured surface, roll out to fit the tart tin (22x32cm loose bottomed tart tin). Prick with a fork. Refrigerate 20 minutes. Bake the pastry for 20 minutes in 180c fan forced oven.
Use an electric mixer to beat together all the frangipane ingredients. Leave aside.
When pastry is ready, spoon on the frangipane filling and spread evenly. Arrange the rhubarb pieces on top. Bake 30-35 minutes, until golden brown.
Leave to rest for at least an hour before slicing.