Rhubarb frangiapane tart with ginger cream makes the perfect dessert for when you’re having guests round, or even better with a nice mug of tea in the late afternoon. It’s a real treat – sweet, but with the tart rhubarb cutting through. Make this tart or whenever you can find locally grown rhubarb when it’s in season from January. It’s the perfect way to make dessert for a crowd as it serves 10 and you can make it ahead for a no-fuss pudding.
- 500g rhubarb, trimmed and chopped
- Zest and juice 1 orange
- 320g ready-rolled puff pastry
- 150g butter
- 150g caster sugar
- 2 large eggs
- 225g ground almonds
- ½tsp ground ginger
- 25g flaked almonds
- 2tbsp stem ginger syrup
- 8tbsp extra thick double cream
- 2 balls stem ginger, chopped
- 1tbsp icing sugar
Simmer the rhubarb in a pan with orange juice and zest until soft and sticky, then leave to cool.
Line a 22cm fluted cake tin with the pastry, trim and chill. Heat oven to 220C, gas 7. Line the pastry case with baking paper, fill with baking beans and bake for 12-15 mins. Remove beans and return to the oven for 3-4 mins, if needed. Reduce the heat to 190C, gas 5.
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs and whisk. Fold in the ground almonds and ground ginger.
Spoon the rhubarb mix into the pastry case, top with the almond mix and sprinkle over flaked almonds. Bake for 35-40 mins until golden and springy.
Meanwhile, stir the ginger syrup into the cream and top with stem ginger. Dust the tart with icing sugar and serve with the ginger cream.