Rhubarb & Ginger Frangipane Tart
Rhubarb & Ginger Frangipane Tart

Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, rhubarb & ginger frangipane tart. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Huge Sale on Planting Rhubarb Now on. Rhubarb leaves are toxic because they contain oxalic acid, which is a chemical that causes irritation. Daffodils and a number of other plants also contain this substance.

Rhubarb & Ginger Frangipane Tart is only one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Rhubarb & Ginger Frangipane Tart is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook rhubarb & ginger frangipane tart using 16 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb & Ginger Frangipane Tart:
  1. Prepare For the pastry
  2. Prepare 150 g plain flour
  3. Get 1 tablespoon caster sugar
  4. Get 80 g unsalted butter, softened
  5. Prepare 1 medium egg
  6. Get For the base filling
  7. Prepare 4 sticks rhubarb, chopped
  8. Get 3 tablespoons caster sugar
  9. Make ready 1 teaspoon ground ginger
  10. Get 1/2 teaspoon cinnamon
  11. Get For the frangipane
  12. Make ready 150 g margarine (Stork® or other)
  13. Make ready 150 g caster sugar
  14. Get 2 eggs
  15. Prepare 150 g ground almonds
  16. Make ready 1/2 teaspoon lemon juice

The whole plant - a herbaceous perennial growing from short, thick rhizomes - is also called rhubarb. Historically, different plants have been called "rhubarb" in English. The fleshy, edible stalks of other species and hybrids (culinary rhubarb) were cooked and used for food. Rhubarb is not especially rich in essential nutrients, and its calorie content is low.

Steps to make Rhubarb & Ginger Frangipane Tart:
  1. 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.
  2. 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.
  3. 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.
  4. Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin.
  5. 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.
  6. Pop this into the oven and bake until the top is golden brown, around 45 minutes.
  7. Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche.

Rhubarb is baked into a streusel-topped coffee cake. Oma always makes this for her grand kids after she picks through her garden. Probably not good for the thighs but Oma's cooking is always good for the taste buds. The sugared rhubarb layer on the bottom bakes up sweet, tender and juicy. Though tart and slightly sour when raw, rhubarb is surprisingly sweet and versatile in these delicious recipes.

So that’s going to wrap it up for this special food rhubarb & ginger frangipane tart recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!