Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, rhubarb & ginger frangipane tart. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Rhubarb & Ginger Frangipane Tart is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Rhubarb & Ginger Frangipane Tart is something that I’ve loved my entire life.
Перевод слова rhubarb, американское и британское произношение, транскрипция, словосочетания, примеры использования. Rhubarb is a perennial vegetable, though it is generally used as a fruit in desserts and jams. The leaves of the rhubarb plant are poisonous, so be sure that they are not ingested.
To begin with this recipe, we have to first prepare a few ingredients. You can cook rhubarb & ginger frangipane tart using 16 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Rhubarb & Ginger Frangipane Tart:
- Take For the pastry
- Get 150 g plain flour
- Prepare 1 tablespoon caster sugar
- Get 80 g unsalted butter, softened
- Get 1 medium egg
- Make ready For the base filling
- Take 4 sticks rhubarb, chopped
- Get 3 tablespoons caster sugar
- Get 1 teaspoon ground ginger
- Prepare 1/2 teaspoon cinnamon
- Get For the frangipane
- Prepare 150 g margarine (Stork® or other)
- Prepare 150 g caster sugar
- Make ready 2 eggs
- Prepare 150 g ground almonds
- Make ready 1/2 teaspoon lemon juice
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Steps to make Rhubarb & Ginger Frangipane Tart:
- First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes.
- Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side.
- Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture.
- Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin.
- Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly.
- Pop this into the oven and bake until the top is golden brown, around 45 minutes.
- Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche.
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