Rhubarb & Raspberry Frangipane Tart with Almond Praline

• Vegetarian

• Produce

  • 1 Juice and peel of 2, oranges
  • 1 tsp Lemon, zest
  • 1 cup Raspberries, Fresh or frozen

• Refrigerated

  • 1 Egg
  • 1 Egg white

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 1/4 cup Brown sugar
  • 160 g Caster sugar
  • 1 3/16 cup Castor sugar
  • 228 g Flour
  • 2/3 cup Icing sugar
  • 1 Icing sugar to dust
  • 1 pinch Salt
  • 1 tsp Vanilla essence

• Nuts & Seeds

  • 200 g Almonds, ground
  • 3/4 cup Almonds

• Dairy

  • 165 g Butter
  • 140 g Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on thebrickkitchen.com

Description

Ingredients

• 1 cup caster sugar
• ¼ cup brown sugar
• juice and peel of 2 oranges
• ½ cup water
• 400-450g rhubarb, washed and trimmed.
• 1 vanilla bean split lengthways or 1 teaspoon vanilla paste.
• 228g flour (just a smidge over 1¾ cups)
• ⅔ cup icing sugar
• pinch of salt
• 165g butter, chopped
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon vanilla essence
• 1 egg
• 140g unsalted butter, softened
• 160g caster sugar (3/4 cup)
• 200g ground almonds
• 2 eggs.
• 1 cup fresh or frozen raspberries
• ¾ cup sliced almonds
• 1 egg white
• 3 tbsp caster sugar
• icing sugar to dust
• mascarpone, whipped cream or vanilla ice cream to serve.

Directions

• Preheat the oven to 170°. Place the rhubarb in a large baking dish and top with the orange peel and vanilla bean.
• In a small bowl, mix both sugars with the orange juice and water to dissolve. Pour over the rhubarb. Cover the dish with baking paper, pressing it down to touch the rhubarb.
• Bake in the oven for 15-30 minutes or until tender but not mushy (this depends on the thickness of your rhubarb stalks so check regularly).
• Set aside to cool (make sure to save the rhubarb syrup).
• Blitz the flour, icing sugar and salt together in a food processor. Add the butter and pulse until a bread-crumb like texture forms. Add the lemon, vanilla and egg and pulse 10 times. The mixture will still be pretty dry and crumbly. Turn out onto a clean surface and gather and press together. Shape into a disc, wrap in cling film and refrigerate for 2 hours.
• Grease a 26-28cm tart tin. Roll out the pastry on a lightly floured bench to about 3mm thick and line the tart tin, pressing firmly into the sides of the tin. The pastry will be hard to roll out at first but don’t worry, it will soften as you go. Think of it as an arm workout! If it rips at all or you find that one edge is too thin, it is easy to use the leftover pastry scraps to patch it back together.
• Trim the pastry to form a neat edge - I usually just roll my rolling pin over the edge to cut through the pastry. It normally leaves enough extra pastry scraps to line another mini tart tin as well, but this is totally up to you.
• Rest the lined tart tin in the refrigerator for at least 30 minutes.
• Preheat the oven to 180°.
• Beat the butter and sugar until just combined (do not beat until creamy and pale, as it can cause a sunken tart by beating air into the frangipane). Add the ground almonds and eggs and mix to just combine.
• Spoon the frangipane mix into the lined tart tin and spread over evenly.
• Cut the cooled rhubarb into 2 cm lengths (saving the syrup it was cooked in). Scatter the rhubarb over the frangipani (I usually can’t fit it all in so save the remaining to serve alongside the tart). Scatter the raspberries in between the rhubarb pieces. Do not press into the frangipane.
• Bake for 20 minutes. While it is cooking, mix the egg white with the caster sugar and sliced almonds. After the first 20 minutes baking time sprinkle this (in clumps off your finger tips) over the top of the tart and return to the oven for a further 20 minutes or until golden.
• Cool for half an hour or so before removing from tin.
• Before serving, heat the remaining rhubarb in a small pot over a high heat for 5 minutes until reduced and thicker.