Rhubarb oats tart with frangipane. This Rhubarb Frangipane Tart recipe is featured in the Pies and Tarts feed along with many more. With a luscious frangipane filling and tender tart crust, this dessert is one for the ages. After yesterday's gorgeous blue skies and balmy sun, we have a cold wet day today! rhubarb frangipane tart, with rhubarb stem ginger jam and fresh rhubarb and lemon and mahlab spice, such a tasty tart to make.
Concentrated sweet wines have a knack for compensating the acidity in desserts like this one. The tartness of the rhubarb pairs like a dream with the softer vanilla aromas! The pâte sucrée tart shell layered with tangerine macerated rhubarb that is nestled in luscious frangipane with an equally delicious history, was the manifestation of this inspiration. You can have Rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you cook it.
Ingredients of Rhubarb oats tart with frangipane
You need 4-5 sticks of rhubarb.
You need of For the oats base.
It’s 3 cups of oats.
You need 1 pinch of salt.
Prepare 1/2 cup of all purpose flour.
It’s 1 cup of golden caster sugar.
Prepare 220 g of butter.
It’s of For the frangipane.
Prepare 125 g of butter.
You need 125 g of golden caster sugar.
You need 1 of egg.
Prepare 125 g of ground almonds (you can also do half almonds and half coconut).
You need 1 pinch of ground cardamom (optional).
It’s 1 teaspoon of vanilla extract.
This rhubarb frangipane tart recipe can be made a day ahead, making it an ideal dinner party dessert. Sharp, candy-pink rhubarb is the perfect contrast to While the tart shell is baking, you can make the frangipane. Beat the butter and golden caster sugar together until light and creamy, then beat in the. A wheel of golden frangipane set with spokes of electric-pink rhubarb.
Rhubarb oats tart with frangipane instructions
Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner..
In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready..
Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down.
In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base..
Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min.
Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. It's as delicious as it is beautiful! For the life of me, I can't be sure if I thought of this myself or saw it somewhere. This classic pear frangipane tart uses my all-time favorite Harry & David product: their famous Southern Oregon grown Royal Riviera pears. My family has been ordering Royal Riviera pears over the holiday season for as long as I can remember.
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