Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, rhubarb oats tart with frangipane. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rhubarb oats tart with frangipane is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Rhubarb oats tart with frangipane is something that I have loved my entire life.
Rhubarb oats tart with frangipane I have discovered a tart frangipani recipe that is to die for and I have been making some tweaks. A STRAIGHTFORWARD TART This rhubarb frangipane tart has a buttery, flaky, golden brown shortbread crust filled with a chewy, rich, almond frangipane and a colorful, brightly flavored rhubarb topping. Fold through the ground almonds and the cardamom. Once the pastry is made, the rest is easy - frangipane is easy to come together and the tart gets topped with deliciously fresh Yorkshire grown rhubarb.
To begin with this recipe, we have to prepare a few components. You can cook rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Rhubarb oats tart with frangipane:
- Take 4-5 sticks rhubarb
- Make ready For the oats base
- Get 3 cups oats
- Get 1 pinch salt
- Get 1/2 cup all purpose flour
- Make ready 1 cup golden caster sugar
- Make ready 220 g butter
- Make ready For the frangipane
- Get 125 g butter
- Get 125 g golden caster sugar
- Make ready 1 egg
- Make ready 125 g ground almonds (you can also do half almonds and half coconut)
- Get 1 pinch ground cardamom (optional)
- Make ready 1 teaspoon vanilla extract
Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat. Spread the frangipane over the bottom crust. Nestle rhubarb into frangipane, leaving them half-exposed.
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
Spread the frangipane over the bottom crust. Nestle rhubarb into frangipane, leaving them half-exposed. Should the top brown too quickly, cover tart loosely with aluminium foil. Rhubarb Frangipane Tart - a rhubarb tart filled with almond cream topped with spring rhubarb and brushed with a ginger and vanilla glaze. Rhubarb season is here and I could not be happier about it!
So that is going to wrap it up with this exceptional food rhubarb oats tart with frangipane recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
