Forced rhubarb has appeared in the shops now, and it's reminded me of a tart I made last summer with unforced rhubarb from my garden. There is a difference, the forced rhubarb is pinker and sweeter, so if you like the sound of this recipe, yours will be even better!
For the sweet pastry: 250g of unsalted butter 175g of icing sugar sieved 2 eggs 400g of plain flour 1 pinch of salt
For the frangipane: 400g ground almonds 400g butter 400g sugar 4 eggs
For the rhubarb top: 300g sugar 450ml water
50ml rhubarb and ginger gin 6 rhubarb sticks
Icing sugar to dust
To make the sweet pastry:
Cream together the butter and sugar lightly and gradually add the eggs, mixing well.
Add the flour and salt and mix until you have a combined dough.
Flatten out slightly then wrap in cling film and rest in the fridge for at least 30 minutes.
To make the frangipane mix:
In a mixer, cream together the butter and sugar then add the ground almonds continuing to mix so it crushes the almonds.
Add your eggs and keep beating for 2 minutes to emulsify and lighten the mix.
To prepare the rhubarb:
Wash and Trim the sticks. Cut them diagonally to the shape you desire.
Poach your rhubarb in the sugar, gin and water on low heat. Keep checking the rhubarb and leave it still with a little bite. If it goes over it will turn to mush and you won't be able to arrange it on your tart.
Take out of the poaching liquor and leave to cool on a plate. Put the liquor to one side as you will need later.
Assembly:
Take your pastry out of the fridge and roll out into the case leaving an overhang around the sides.
Top the pastry with batter mix and arrange the rhubarb pieces, pressing them in slightly. Bake for 30 minutes or until the batter is set.
Brush with a little of the saved rhubarb poaching liquor and return to the oven for another 5 minutes, brushing with the poaching liquor every 10 minutes.
When it's cooled a little, dust with icing sugar
Serve warm or cold with cream or crème fraiche - and with a tea cup of gin for added gentility!
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