Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, rhubarb oats tart with frangipane. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Rhubarb oats tart with frangipane is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Rhubarb oats tart with frangipane is something that I’ve loved my entire life.
This Rhubarb Frangipane Tart recipe is featured in the Pies and Tarts feed along with many more. With a luscious frangipane filling and tender tart crust, this dessert is one for the ages. After yesterday's gorgeous blue skies and balmy sun, we have a cold wet day today!
To get started with this recipe, we have to first prepare a few components. You can have rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Rhubarb oats tart with frangipane:
- Make ready 4-5 sticks rhubarb
- Get For the oats base
- Get 3 cups oats
- Make ready 1 pinch salt
- Get 1/2 cup all purpose flour
- Prepare 1 cup golden caster sugar
- Prepare 220 g butter
- Make ready For the frangipane
- Take 125 g butter
- Take 125 g golden caster sugar
- Get 1 egg
- Make ready 125 g ground almonds (you can also do half almonds and half coconut)
- Get 1 pinch ground cardamom (optional)
- Prepare 1 teaspoon vanilla extract
On my Instagram page I promised you that I'll come quicly with the video recipe for this easy rhubarb. rhubarb frangipane tart, with rhubarb stem ginger jam and fresh rhubarb and lemon and mahlab spice, such a tasty tart to make. Rhubarb can be quite bitter so the sweetness of the jam and almond frangipane creates a wonderful mix of flavours. I always look forward to forced rhubarb each. Your guests will be wowed by this gorgeous apple rose tart, with a toasty walnut crust and a silky sweet maple custard filling.
Instructions to make Rhubarb oats tart with frangipane:
- Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner.
- In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready.
- Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down
- In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base.
- Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min
Spoon the frangipane into the tart case, being sure to leave space for the rhubarb. Scatter the tart with a few rose petals and chopped. Assemble the tart by spooning the frangipane mixture into the tart shell, arrange the rhubarb pieces over the frangipane. To make the frangipane, place the butter, sugar, almond meal, egg yolks and vanilla extract in a bowl and mix with a whisk or in a food processor. A French-style fruit tart filled with nutty frangipane, topped with cranberries and pistachios and dusted with confectioners' sugar.
So that’s going to wrap this up for this special food rhubarb oats tart with frangipane recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
