Sour rhubarb and soft frangipane in a sweet pastry case, what an interesting combinaison! Enough to excite our taste buds, so here is our recipe to bake this attractive dessert: Rhubarb Frangipane Tarts. Note that this recipe can easily be made into a large tart, if preferred. Bon appétit!

Rhubarb Frangipane Tarts

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Course Dessert

Ingredients

  

• 1 roll Paneton sweet pastry
• 90 g butter
• 1/2 cup sugar
• 2 eggs
• 1 cup almond meal
• 1 zest mandarin
• 1 tbsp vanilla bean extract
• 2 rhubarb sticks

Instructions

 

• Preheat the oven to 170°C
• Grease four small tins
• Line with baking paper and fill with baking weights
• Bake for 10 minutes
• Cream butter and sugar until they are light and fluffy
• Add vanilla and zest, mix to combine
• Beat one egg at a time, until well mixed
• Spoon almond meal into each pastry case
• Cut rhubarb to fit into tins
• Place rhubarb into the almond meal evenly
• Bake for 30 to 40 minutes until golden brown and almond meal has cooked through
• This recipe can easily be made into a large tart, if preferred

Keyword dessert, sweet pastry, tart