How to Prepare Speedy Rhubarb & Ginger Frangipane Tart

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We hope you got insight from reading it, now let's go back to rhubarb & ginger frangipane tart recipe. To cook rhubarb & ginger frangipane tart you need 16 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Rhubarb & Ginger Frangipane Tart:

1. Prepare of For the pastry.
2. Use 150 g of plain flour.
3. Take 1 tablespoon of caster sugar.
4. You need 80 g of unsalted butter, softened.
5. Use 1 of medium egg.
6. Prepare of For the base filling.
7. Provide 4 sticks of rhubarb, chopped.
8. You need 3 tablespoons of caster sugar.
9. Use 1 teaspoon of ground ginger.
10. Take 1/2 teaspoon of cinnamon.
11. Provide of For the frangipane.
12. Take 150 g of margarine (Stork® or other).
13. Take 150 g of caster sugar.
14. You need 2 of eggs.
15. Prepare 150 g of ground almonds.
16. Prepare 1/2 teaspoon of lemon juice.

Steps to make Rhubarb & Ginger Frangipane Tart:

1. First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes..
2. Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side..
3. Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture..
4. Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin..
5. Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly..
6. Pop this into the oven and bake until the top is golden brown, around 45 minutes..
7. Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche..

Click to learn the benefits, dosage Read on to learn the rhubarb benefits and dosage + tips to use it safely. Rhubarb is a wonderful plant, with many uses and application. This web site is all about rhubarb. Rhubarb always needs to be sweetened, but be careful not to go overboard — part of the appeal of rhubarb should be its underlying tartness. Strawberries are the usual favourite fruit to mix with rhubarb.

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