Ingredients
| 200g butter | |
| 200g caster sugar | |
| 1 whole egg plus 1 yolk | |
| 200g skin-on whole almond meal (available in health-food shops) | |
| 60g pastry flour (low-gluten flour) | |
| 15ml orange-blossom essence | |
| RHUBARB TART | |
| 1 tart shell, cooked | |
| 300g rhubarb, chopped | |
| apricot jam, to glaze | |
| FOR THE FLAKY SHORT PASTRY / MAKES 1 X 28CM TART SHELL / PREPARATION 15 MINUTES PLUS 2 HOURS CHILLING TIME / COOKING 20 MINUTES | |
| 280g plain flour | |
| ½ teaspoon sugar | |
| ½ teaspoon salt | |
| 170g butter, cold, cubed | |
| 110ml water, ice cold |
Rhubarb and orange blossom is a very good combo. We serve slices of this with some good, unsweetened yoghurt.
Instructions
| 1. | To make the frangipane, cream the butter and sugar at a medium-high speed in a stand mixer fitted with a paddle attachment, until it is really light, fluffy and pale. |
| 2. | Add the egg, beating to ensure it is well incorporated. |
| 3. | Stop the mixer and scrape down the sides of the bowl thoroughly. |
| 4. | Add the almond meal and flour and mix on a low speed to incorporate. |
| 5. | Add the orange-blossom essence and mix to combine. |
| 6. | The frangipane can be used straight away or kept in the fridge until it’s ready to use. Just bring it to room temperature before trying to spread or pipe it. |
| 7. | Fill the tart shell with the orange-blossom frangipane and cover the top with pieces of chopped rhubarb. |
| 8. | Bake at 180°C for 30 minutes or until the centre has risen and set. |
| 9. | Glaze the top with some warmed apricot jam. Set aside to cool completely. |
| 10. | FOR THE FLAKY SHORT PASTRY |
| 11. | Mix the flour, sugar and salt quickly in a food processor. |
| 12. | Add the cubed butter and process until small lumps are visible. |
| 13. | Using your hands, rub any larger lumps until you have a consistent crumble. |
| 14. | Turn the food processor back on and add two-thirds of the ice cold water then slowly add in the remaining one-third of water until the dough is slightly crumbly but holds together. It should not look wet – you may not use all the water. |
| 15. | Allow the dough to rest in the fridge for at least 1 hour or overnight. |
| 16. | Roll out the dough until it is 5cm wider than a 28cm tart tin. |
| 17. | Gently place the pastry over the tart tin and press into the corners of the tin, crimping the edges with your fingers. |
| 18. | Rest in the fridge for 1 hour or overnight. |
| 19. | Blind bake by filling the tart shell with baking paper, baking weights or rice. |
| 20. | Bake for 10 minutes at 180°C. |
| 21. | Remove the baking weights and bake for a further 10 minutes until lightly golden brown. |
| 22. | Remove from the oven and cool on a wire rack. |
Recipes Alan Baxter / Photography Isabella Harex
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