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Rhubarb tart

Rhubarb tart recipe

Rhubarb tart


  • 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


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