A delectable tart marrying the tartness of rhubarb with the sweetness of frangipane filling, encased in a crisp puff pastry crust. Perfect for dessert or a sweet treat any time of day.
Ingredients: 1 sheet of ready-made puff pastry. 250g rhubarb, trimmed and sliced. 100g almond meal. 100g sugar. 100g butter, softened. 2 eggs. 1 tsp vanilla extract. Sliced almonds, for garnish optional.
Instructions: Preheat the oven to 180C 350F. Line a tart pan with the puff pastry sheet. In a mixing bowl, combine almond meal, sugar, butter, eggs, and vanilla extract to make the frangipane filling. Spread the frangipane filling evenly over the puff pastry base. Arrange the sliced rhubarb on top of the frangipane filling in a decorative pattern. If desired, sprinkle sliced almonds over the top for garnish. Bake in the preheated oven for 30-35 minutes or until the pastry is golden and the filling is set. Allow the tart to cool slightly before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
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