Rhubarb & pistachio frangipane tart

Yay! it's the season for forced rhubarb, the colour of this short season rhubarb is unbelievably intense and the flavour is... well, very 'rhubarby' indeed!

Please don't feel that you have to recreate the intricate design on the top of this tart, I won't lie, it nearly broke me and i have patience in abundance.

A simple lattice design will look equally as beautiful and impressive, after all the colour is the star of the show.

I've teamed this with a layer of clementine marzipan and a further layer of pistachio frangipane under the rhubarb but you could of course sub for a ground almond frangipane if you prefer.



Here's how...





Ingredients for pastry

(feel free to use ready made shortcrust if you wish)

250g plain flour

150g butter

50g icing sugar

1 egg


Clementine marzipan 200g (regular marzipan is fine if you can't find this)


Ingredients for frangipane

100g butter softened

100g caster sugar

2 eggs

140g ground pistachios or almonds

75g plain flour , plus extra for dusting


Rhubarb layer

400g forced rhubarb

3 tbsp raspberry seedless jam or redcurrant jelly


Method

I used a 23cm round loose bottomed tart tin.

Feel free to use whichever shape you have.

I buttered the whole tin and lined the bottom with parchment paper.

Start with the pastry.

Pulse together flour, icing sugar, cubed butter (cold) in a food processor until it resembles breadcrumbs. (fine to do by hand)

Next add 1 whole egg and pulse until it comes together.

Turn out of the food processor and push into a smooth disk shape, wrap in cling film and chill for 20 mins.

Roll out the pastry on a lightly floured worktop, then carefully line the tin with the pastry, avoid stretching the pastry and carefully push into all the corners. trim the top of the pastry.

Reserve all the offcuts for decoration (optional)

Prick the base all over with a fork then chill the pastry lined tin in the fridge.


Remove pastry tin from the fridge and roll out a disc of marzipan to the same size as the base and lay over the pastry, pressing into place.


Method for frangipane and assembly.

preheat the oven to 170c

Cream the butter and sugar together, add eggs, flour, ground pistachios/almonds and whisk until fluffy.

Smooth the frangipane over the marzipan layer making it as level as possible.

Now cut the rhubarb into any size chunks you like and get creative with your design.

At this point you can cut flowers or leaves from the remaining pastry to decorate the top for a real showstopper finish!

Place jam in a dish and microwave for 10-20 seconds to loosen then using a pastry brush paint the top of the rhubarb to give a sweet glaze.

Place in your preheated oven for 30-40 minutes.


remove from oven and cool on a wire rack, you can glaze further at this point if you want a super glossy finish.


Enjoy..... if you can bear to slice into your masterpiece!




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