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.
