Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, rhubarb oats tart with frangipane. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
This Rhubarb Frangipane Tart recipe is featured in the Pies and Tarts feed along with many more. With a luscious frangipane filling and tender tart crust, this dessert is one for the ages. After yesterday's gorgeous blue skies and balmy sun, we have a cold wet day today!
Rhubarb oats tart with frangipane is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Rhubarb oats tart with frangipane is something which I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb oats tart with frangipane:
- Prepare 4-5 sticks rhubarb
- Make ready For the oats base
- Prepare 3 cups oats
- Take 1 pinch salt
- Take 1/2 cup all purpose flour
- Get 1 cup golden caster sugar
- Take 220 g butter
- Make ready For the frangipane
- Take 125 g butter
- Make ready 125 g golden caster sugar
- Prepare 1 egg
- Prepare 125 g ground almonds (you can also do half almonds and half coconut)
- Take 1 pinch ground cardamom (optional)
- Get 1 teaspoon vanilla extract
Rhubarb Frangipane Tart - a rhubarb tart filled with almond cream topped with spring rhubarb and brushed with a ginger and vanilla glaze. Rhubarb season is here and I could not be happier about it! Rhubarb is one of the most beautiful vegetables (I always thought it was a fruit because you always. Sharp, candy-pink rhubarb is the perfect contrast.
Steps to make Rhubarb oats tart with frangipane:
- Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner.
- In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready.
- Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down
- In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base.
- Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min
A wheel of golden frangipane set with spokes of electric-pink rhubarb. Rhubarb can be quite bitter so the sweetness of the jam and almond frangipane creates a wonderful mix of flavours. I always look forward to forced rhubarb each season, its slightly sweeter than the summer rhubarb It basically consists of a tart with a layer of jam and then topped with frangipane. Should the top brown too quickly, cover tart loosely with aluminium foil. Serve warm or at room temperature with soft whipped.
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