Ingredients
Serves 8
Pastry
Frangipane filling
Method
- Make the pastry in the Magimix: pulse the , and cold until it looks like breadcrumbs. Beat the and together and add just enough to bring the dough together (you might not need it all). Wrap and chill for 30 minutes.
- Once it’s chilled, dust your worktop and rolling pin with a little flour and roll out the pastry to about 3mm thick.
- Grease a 25cm round tart tin with a little butter.
- Roll up the pastry on to the rolling pin and unroll it over the tin being careful not to stretch it.
- Cut off the excess pastry, but allow it to overhang the edge of the tin by a bit. This will help stop it shrinking away from the edges during baking.
- Prick the pastry base all over with a fork and then pop in the freezer for 10 minutes.
- Once chilled, cover with a sheet of baking parchment and baking beans. Bake at 200°C, gas 6, for 12 minutes, then remove the parchment and beans.
- Make the frangipane filling by first beating together the , and , then adding the , , and .
- Chop up the into 0.5cm chunks and stir in to the mix.
- Chop the into 5cm lengths.
- Once the pastry case has finished part-baking, pour in the frangipane filling and then place the chopped rhubarb on top.
- Return to the oven and bake for 25-30 minutes until the frangipane is a toasted golden brown.
