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F2895cbd f1e3 44ab 8e36 c9428be2529f  2016 03 21 12 21 14
Izy Hossack
Izy Hossack

Rhubarb frangipane tart ? shortcrust pastry: 100g plain flour, 100g rye flour, 100g butter, pinch of salt, 1 tbsp sugar, 1 egg yolk, 2-4 tbsp cold water. Pulse together, wrap in clingfilm, chill 30 mins.

Frangipane: 1 egg, 1 egg white, 70g brown sugar, 70g ground almonds, 50g butter, salt, 1 tsp almond extract, 40g rye flour. Blend together.

Line tart tin with rolled out pastry, dock & blind bake 180C 10 mins. Spread on a layer of apricot jam then the frangipane then the rhubarb. Bake 30-40 mins 180C.

Hetty McKinnon
Hetty McKinnon
Remember when I made an explosive rhubarb tart for you and I?!! Crazy. Yours looks soooo much better!
Izy Hossack
Izy Hossack
Hahaha yes! I was thinking of that delicious custardy goodness while I made this tart ?