For the Frangipane
125g soft butter
125g caster sugar
125g ground almonds
25g plain flour
For the Sweet Pastry
600g plain flour
For the Poached Rhubarb
250g of forced rhubarb, diced into 1cm pieces
150g Billingtons caster sugar
To Finish the Tart
50g flaked almonds
250g poached rhubarb
This dessert illustrates our blend of British and Italian culture as well as highlighting the importance of seasonality in all aspects of our food.
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.
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.