Rhubarb, Cardamom and White Chocolate Frangipane Tart

Pastry, Uncategorized

Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I’ve applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom. It’s a winner, and in my opinion, better than the standard strawberry variety (controversial).

Ingredients (enough for one 7.5 inch wide/ roughly 2 inch deep tart tin- serves 8)

For the pastry (there will be some leftover which will freeze well)

  • 250g plain flour
  • 140g unsalted butter
  • pinch salt
  • 30g caster sugar
  • 2 egg yolks

For the rhubarb filling

  • 400g rhubarb, sliced into 2 inch batons
  • juice and zest 1 orange
  • 30g caster sugar

For the almond frangipane

  • 120g soft unsalted butter
  • 120g caster sugar
  • 2 large eggs
  • 120g ground almonds
  • 1tsp ground cardamom
  • 100g white chocolate, roughly chopped
  • 30g roughly chopped almonds

Method

  1. Start off by making the pastry. Place the flour, butter, sugar and salt in a food processor and pulse until it resembles breadcrumbs. At this stage add the egg yolks  and pulse again until the mix comes together in large lumps (alternatively, rub the butter into the flour, salt and sugar using your fingertips then stir in the yolks using a cutlery knife). Tip the dough out and shape into a disc using your hands. Wrap in cling film and chill for 20 minutes.
  2. While the pastry is chilling start on the rhubarb compote filling. To do this simply put 300g of the rhubarb (reserve the other batons for the top of the tart), the orange juice and zest in a saucepan along with the caster sugar. Heat gently, stirring often, until the rhubarb has broken down and reduced to a thick compote consistency. Set aside to cool.
  3. Lightly grease an 7.5 (or 8) inch straight sided tart tin. Retrieve your pastry from the fridge and roll out to around 3mm thick and line the tin, pushing it right into the corners and trimming any excess. Prick the base all over with a fork and chill for 20 minutes or until firm. Preheat the oven to 190c.
  4. Line the pastry case with baking paper and fill with baking beans. Bake for 15-20 minutes or until the walls of the pastry are cooked and supporting themselves. Remove the beans and baking paper and return to the oven until the base is crisp and cooked through (about 10 minutes). Set aside to cool.
  5. While the pastry is baking, toss the reserved rhubarb batons in 1tbsp caster sugar and place on a tray- bake for 10 minutes.
  6. Now it’s time to make the frangipane. To do this simply cream together the butter and sugar until pale, light and fluffy, then add in the eggs one at a time, beating well between each addition. Finally, tip in the cardamom, salt and almonds and briefly mix once more until combined. Reduce the oven temperature to 170c.
  7. Now it’s time to assemble the tart. Spread the rhubarb compote over the base in one even layer, then add half the frangipane and sprinkle over half the chopped white chocolate pieces. Add the remaining frangipane and top with the rest of the white chocolate, chopped almonds and roasted rhubarb batons.
  8. Bake for 35-40 minutes or until golden brown and cooked through. Serve hot or cold.

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A Festive Twist…

Pastry

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Everyone loves a Bakewell Tart, so why not make my seasonal variation of the classic British dessert this Christmas instead of a batch of mince pies? Sliced up hot or cold, this bake is a real crowd pleaser and gives your jar of mincemeat a much needed make over.

(I know this post might seem a little premature, but this is a bake you can whip up, freeze and serve whenever you need it- ideal for anyone with their hands full this year!)
So, for the pastry you will need: 230g plain flour, 125g unsalted butter (cubed), 3tbsp caster sugar, pinch salt, 2 egg yolks and 3 tbsp whole milk (OR one block readymade short crust pastry)

Rub the flour and butter together between your fingers until they resemble breadcrumbs. Add the caster sugar and salt then mix.

Tip your egg yolks and milk into the bowl and stir with a knife. Bring the ingredients together with your hands to form a ball, handling as little as possible (the less you handle the pastry the more crumbly and delicious it will be!). If the pastry seems too dry add another teaspoon of milk.

Wrap the ball of pastry in cling film and leave it to rest in the fridge for half an hour. In the meantime, grease a 22cm loose bottom tart tin and preheat the oven to 200c (fan).

After 30 minutes, remove your pastry from the fridge (or reach for the pack of readymade!) and flour a work surface. Roll the pastry out to about 4mm thick then line your tart tin, patching up any gaps with excess pastry and pushing it right into the corners.

Blind bake your pastry case for 15 minutes (10 minutes lined with greaseproof paper and baking beans then 5 minutes without) then remove from the oven.

Now, to make your filling and topping you will need:
¾ jar mincemeat, 1 apple (finely chopped), 1tsp cinnamon, zest 1 lemon, 150g caster sugar, 150g butter, 150g ground almonds, 1 large egg and a handful flaked almonds.

Mix the mincemeat, apple, cinnamon and zest then spread generously across the base of your pastry case.

Next, whisk together the sugar, butter, ground almonds and egg until smooth, then dollop all over the mincemeat. Use a palette knife to level out the mix to the edges of the tart case. Finally, sprinkle with the flaked almonds.

Turn the oven down to 180c (fan) and pop your tart in to bake for 30 minutes, or until golden brown.

Leave the tart to cool in the tin then remove and dust with icing sugar. Serve with a dollop of brandy butter or creme fraiche!

Enjoy!

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