Strawberry, Rhubarb & Frangipane Tart

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Издатель
For the shortcrust pastry250g flour120g soft butter80g icing sugar30g ground almonds1 egg
For the rhubarb compote1 rhubarb stalk (approx. 100g)20g sugar1 tbsp waterLemon zest
For the rhubarb1 rhubarb stalk (approx. 100g)2 tbsp sugarLemon zest
To assembleFrangipane (recipe on my apricot tartlet video)Fresh strawberriesToasted almond flakes
1. Cut 1 rhubarb stalk into 1–2cm pieces. Toss with the sugar and some lemon zest, then leave it to sit while you prepare the rest. Keep the syrup it releases — we’ll use it at the end.
2. For the pastry, mix all the ingredients together until a dough forms. Roll and flatten it between two sheets of baking paper, then freeze for 20 minutes.
3. Meanwhile, make the rhubarb compote. Add the remaining rhubarb stalk, sugar and water to a pan and simmer over medium heat until the rhubarb has softened. Blend until smooth with a little lemon zest, then set aside.
4. Take the pastry out of the freezer and cut into your tartlet shapes (method shown in my apricot tartlet video). Prick the bases, line with baking paper and baking beans, then blind bake for 15 minutes at 180°C / 350°F.
5. Remove the baking paper and beans and add the frangipane. Drain the rhubarb you left to macerate earlier, reserving the syrup, and arrange the rhubarb over the frangipane.
6. Bake for another 20–25 minutes at 180°C / 350°F, or until beautifully golden. Leave to cool completely.
7. Slice strawberries of a similar size and arrange them over the tart as shown in the video.
8. Add the rhubarb compote to a piping bag and pipe it into the gaps between the strawberries.
9. Finish by brushing with the reserved rhubarb syrup and adding some toasted almond flakes.

A proper pâtisserie-style dessert at home and the homemade shortcrust pastry makes all the difference.

And voilà… bon appétit
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