Tangy rhubarb against the sweetness of the frangipane: a marriage made in heaven! If you enjoy cooking with seasonal ingredients, you will enjoy this recipe: rhubarb and frangipane tart in a filo pastry.
We are at the beginning of the rhubarb season, and this is obviously when they are at their sharpest. I love cooking with them, they are wonderful used in both savoury and sweet dishes. Their sharpness is nature’s little reminder that winter is coming to a close and bouncy spring is on its way.
Filo pastry (six sheets) and 100g of melted butter
120g ground almonds
120g butter (softened)
2 rhubarb sticks
3 tsp of muscavado sugar
1 tbsp of whisky
Flaked almonds for the topping
Set your oven to a 180º C. For this recipe you will need a rectangular loose tart tin, if you don’t have one you can use an 8″ round loose tin.
For the frangipane, in a food processor, mix the ground almonds, the sugar, the butter and the eggs to a smooth paste.
Brush the filo sheets with the melted butter and line them one at a time inside your tin, making sure that they overhang a little bit over the sides of your tin (this is important as this is what’s going to give your tart a rustic finish once cooked), repeat this process until the tin is completely lined. Then add the frangipane mix and spread it evenly with the back of a spoon.
Cut your rhubarb into batons of 8 cm (roughly the width of your tin). In a pan, add your rhubarb and a knob of butter, sprinkle with 3 tsp of muscavado sugar and leave to cook for 3 minutes just enough to give your rhubarb a dark golden caramel colour then add 1 tbsp of whisky and let this liquor reduce for another minute.
Arrange the rhubarbs on top of your frangipane and pour the syrup left in the pan over them, then sprinkle with flaked almonds and pop in the oven for 30 to 40 minutes until nice and golden on top. Pop a skewer inside, if it comes out clean it’s cooked, if not, pop it back in the oven for a few more minutes.
Serve warm with a dollop of double cream or vanilla ice cream.
Et voilà: rhubarb and frangipane tart in a filo pastry!