Rhubarb and Strawberry Frangipane Tarts
Photography by Josh Griggs.
These vibrant, rustic beauties are brilliant warm or at room temperature – and a total cinch to make.
Serves: 6
INGREDIENTS
Fruit
350 grams rhubarb, washed and chopped into 4cm lengths
1 tablespoon vanilla extract
2 tablespoons caster sugar
250 grams
strawberries, halved
Pastry
350 grams flaky butter puff pastry
oil spray
Frangipane
50 grams butter, at room temperature
1/3 cup caster sugar
1¼ cups ground almonds (almond meal)
1 tablespoon plain flour
1 large egg, size 7
1 teaspoon vanilla extract
To serve
2 tablespoons strawberry jam; vanilla bean gelato or ice cream
METHOD
Equipment: 6 x 12cm removable-base tart tins.
Preheat the oven to 180°C regular bake.
Fruit: Put the rhubarb in a roasting dish and add the vanilla and caster sugar. Toss to combine, spread out into a single layer and roast for 10-12 minutes. Add the strawberries and toss very gently, then cook for another 5 minutes. Remove from the oven and allow to cool in the juices.
Pastry: Cut 6 circles of pastry 1cm larger than the circumference of the tart tins. Spray the tins lightly with oil and line with the pastry circles. Prick the bases well with a fork and pop in the freezer while preparing the frangipane.
Frangipane: Put the butter, sugar, almonds and flour in a food processor and whizz to combine. Add the egg and vanilla and whizz again until smooth.
Cut 6 circles of baking paper and place into the pastry shells. Fill with baking beans, weights or rice and bake for 10 minutes. Remove the baking paper and weights and cook a further 5 minutes. Poke down the middles of the pastry shells (which will have puffed up) with the back of a teaspoon and reduce the oven temperature to 170°C.
Fill the tart shells with frangipane then, draining the fruit as you go, place it on top. Bake for a further 8-10 minutes. Remove from the oven and allow to cool before removing from the tins.
To serve: The tarts can be either briefly reheated in the oven or served at room temperature. Just before serving, heat the jam for 30 seconds in the microwave and brush over the fruit. Serve with gelato or ice cream.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.