Name: Rhubarb frangipane tarts
Cook time: 70 min
Total time: 70 min
Ingredients: 1 vanilla bean; 1/2 cup (110g) caster (superfine) sugar; 1/4 cup (60ml) water; 10 stalks trimmed rhubarb (300g), cut into; 4 centimetre (1½-inch) lengths; 40 gram (1½-inch) butter, softened; 2 tablespoon caster (superfine) sugar, extra; 1/2 teaspoon vanilla extract; 1 egg yolk; 1/2 cup (60g) ground almonds; 2 teaspoon plain (all-purpose) flour; 1 sheet butter puff pastry

Rhubarb frangipane tarts

These gorgeous little rhubarb frangipane tarts are simple to make but taste divine. Appealingly tart rhubarb is dripping in syrup and nestled on a layer of sweet frangipane. Serve warm with cream.

Skip to Recipe

Makes 12 Item

Cook

1H 10M

Ingredients

1 vanilla bean

1/2 cup (110g) caster (superfine) sugar

1/4 cup (60ml) water

10 stalks trimmed rhubarb (300g), cut into

4 centimetre (1½-inch) lengths

40 gram (1½-inch) butter, softened

2 tablespoon caster (superfine) sugar, extra

1/2 teaspoon vanilla extract

1 egg yolk

1/2 cup (60g) ground almonds

2 teaspoon plain (all-purpose) flour

1 sheet butter puff pastry

Method

1.Preheat oven to 180°C/350°F. Grease two oven trays.

2.Split vanilla bean, scrape seeds into small saucepan; discard pods. Add sugar and the water to pan; stir syrup over heat, without boiling, until sugar dissolves. Combine rhubarb and syrup in medium baking dish; bake, uncovered, about 15 minutes or until rhubarb is tender. Cool. Drain rhubarb; reserve syrup.

3.Meanwhile, beat butter, extra sugar, extract and egg yolk in small bowl with electric mixer until light and fluffy. Stir in ground almonds and flour.

4.Cut pastry into quarters; cut each quarter into three rectangles. Place pastry rectangles about 5cm (2 inches) apart on trays; spread rounded teaspoons of almond mixture over each rectangle, leaving a 5mm (¼-inch) border. Top with rhubarb; fold pastry edges in towards centre to form raised border.

5.Bake tarts about 25 minutes.

6.Serve tarts warm, brushed with reserved syrup.

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