Rhubarb & Ginger Frangipane Tart
Rhubarb & Ginger Frangipane Tart

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, rhubarb & ginger frangipane tart. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Overview Information Rhubarb is a plant. The root and underground stem (rhizome) are used to make medicine. The stalk of rhubarb is also consumed as food.

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To begin with this recipe, we must prepare a few components. You can cook rhubarb & ginger frangipane tart using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rhubarb & Ginger Frangipane Tart:
  1. Make ready For the pastry
  2. Prepare 150 g plain flour
  3. Get 1 tablespoon caster sugar
  4. Prepare 80 g unsalted butter, softened
  5. Make ready 1 medium egg
  6. Make ready For the base filling
  7. Get 4 sticks rhubarb, chopped
  8. Prepare 3 tablespoons caster sugar
  9. Get 1 teaspoon ground ginger
  10. Take 1/2 teaspoon cinnamon
  11. Take For the frangipane
  12. Take 150 g margarine (Stork® or other)
  13. Take 150 g caster sugar
  14. Take 2 eggs
  15. Make ready 150 g ground almonds
  16. Prepare 1/2 teaspoon lemon juice

The fleshy, edible stalks of other species and hybrids (culinary rhubarb) were cooked and used for food. To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into a made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection. Pour the stewed rhubarb over ice cream, cakes or use it as a syrup for pancakes or waffles.

Steps to make Rhubarb & Ginger Frangipane Tart:
  1. First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes.
  2. Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side.
  3. Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture.
  4. Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin.
  5. Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly.
  6. Pop this into the oven and bake until the top is golden brown, around 45 minutes.
  7. Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche.

Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home. Rhubarb is a vegetable known for its reddish stalks and sour taste. In Europe and North America, it's cooked and often sweetened. In Asia, its roots are used medicinally.

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