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Rhubarb tart

Rhubarb tart recipe

Rhubarb tart

Ingredients
  

  • 1 roll Paneton Sweet Pastry
  • 1 1/2 cups rhubarb (approx)
  • 100 ml cream
  • 1 cup almond meal
  • 100 g butter
  • 1/2 cup sugar
  • 1 Tbsp flour
  • 1 egg
  • zest of mandarin or orange
  • Icing sugar to serve
  • Freeze dried mandarins to serve

Method
 

  1. Grease tart tin with butter, line with pastry and rest in freezer for 30mins.
  2. Preheat oven 180'. Place baking paper over tart shell and fill with baking weights. Blind bake for 15 minutes.
  3. Allow to cool while making filling.
  4. In a processor - cream butter and sugar together until light and creamy. Add egg, zest and cream and mix well.
  5. Add almond and flour, mix slowly.
  6. Arrange cut rhubarb on the bottom of tart shell. Dollop spoonfuls of frangipane mix over rhubarb and spread around until covered.
  7. Bake for 30 minutes or until golden and just set.
  8. To serve - dust with icing sugar and crumble with mandarins.
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