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Rhubarb Frangipane Tarts

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Course: Dessert
Ingredients Method

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

Method
 

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