70 min · serves 8
Tart forced rhubarb set into a buttery almond frangipane, baked until golden.
Ingredients
- 1 sheet shortcrust pastry
- 400g rhubarb, cut into batons
- 120g butter, softened
- 120g sugar
- 2 eggs
- 120g ground almonds
- 1 tsp vanilla
Method
- 1.Blind bake the pastry case for 15 minutes.
- 2.Beat the butter and sugar until pale, then add the eggs and vanilla.
- 3.Fold in the ground almonds to make the frangipane.
- 4.Spread into the tart case and press the rhubarb batons into the surface.
- 5.Bake at 180C for 35-40 minutes until golden and set.