Rhubarb Frangipane Tarts
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