Rhubarb Frangipane Freeform Tarts



Last year I picked some beautiful rhubarb from a friends garden. She lives in the most amazing tranquil town and has a spectacular  herb and veg garden and even has artichokes! I have to confess rhubarb is not really a South African favourite. I don’t know why? The tartness of the rhubarb with the sweetness of sugar is just amazing!

I finally got around to doing this post and have been wanting to share it for some time now…

I made these delicious free form frangipane tarts using fresh rhubarb.  If rhubarb is in  not in season you can always use preserved rhubarb that you can make when in season. Frangipane filling is one of my favourites to use in tarts and desserts.  Frangipane is an almond cream that is used as a base for a tart and then layered with fruit and baked. The creamy nuttiness from the frangipane complements the tart sweetness of the rhubarb beautifully.

Shortcrust  Pastry

250 g flour

100 g butter

4 tbsp ice water

Frangipane Filling

1/2 cup ground almond meal

1/4 cup granulated sugar

1 egg, beaten

3 tbs butter

1/2 vanilla pod’s seeds

1 tbs flour

2 cups rhubarb

1/3 cup sugar

To make the shortcrust pastry, place your flour and butter in a bowl and rub in the butter with your fingers until it resembles fine bread crumbs.  You can also do the same in a food processor. Once you have a mixture like fine breadcrumbs add the ice water a little at a time and push the dough together, making sure not to over work the dough. The dough must be of an even consistency but does not have to be kneaded. Cut into 6 small sections and push flat. Wrap each round with cling wrap and place in the fridge for 30 min to rest.

To make the frangipane filling place all the ingredients in a food processor and blend until a smooth cream is achieved.

Take the shortcrust pastry from the fridge and roll each disk to approximately 4 mm thickness. Place disks on a prepared baking tray (brush thoroughly with butter or sprinkle with flour). Place a dollop of franipane in the middle of  each disk and top with a little of  the rhubarb leaving some room on the edges. Sprinkle a little sugar on top of the rhubarb. Fold the ends in towards the middle to create a free form tart.

Bake in a pre-heated oven at 180° C for 25 minutes or until golden brown. Serve with creme fraiche.

You can use any fruit that is in season or have available. Peaches and plums also make beautiful tarts.

 Styling – Simone Kruger {Yellow Papaya}

Photography – Yolande Snyders {YSP}