Tag Archives: tart

Rhubarb and Orange Frangipane Tart

The last of the home grown rhubarb is coming this month, after that you need to let the plants rest and regroup.  So I whipped up this Rhubarb and Orange Frangipane Tart to make the most of it while it’s still with us!

Rhubarb and Orange Frangipane Tart

The later season rhubarb isn’t as vibrantly coloured as the younger forced rhubarb you get at the beginning of the year, if you made it with that then this would really be a pink showstopper!  However, the regimented rows of rhubarb are very pleasing to me and the taste is amazing!

Rhubarb and Orange Frangipane Tart

The natural tartness of the rhubarb and the sweetness of the orange frangipane go together so well and make a wonderfully refreshing tart that’s full of flavour.

Rhubarb and Orange Frangipane Tart#

Makes 1 rectangular tart

One sheet ready rolled sweet shortcrust pastry (or make your own but I was short on time!)
~4 sticks rhubarb
85g butter, softened
85g caster sugar
1 egg
85g ground almonds
zest of one large orange, finely grated
1 tbsp caster sugar

  • Heat the oven to gas mark 7 and grease your loose bottomed rectangular tart tin well.
  • Shape and roll the pastry to fit (I had to trim a bit off the sides to make an extension, the scraps then went for jam tarts!)
  • Press the pastry into the tin carefully, leaving a small overhang around the edge.
  • Slice your rhubarb into batons the width of the inside of the pastry shell.
  • In a small mixing bowl combine the butter, sugar, egg, ground almonds and orange zest and beat until well combined and smooth.
  • Scrape the frangipane mixture into the pastry.
  • Place the rhubarb on top of the frangipane evenly.
  • Sprinkle with the remaining 1 tbsp sugar.
  • Bake for 30 minutes until the top of the frangipane is golden brown and the pastry an even colour.
  • Remove from the oven and trim away the excess pastry from the edges with a sharp knife.
  • Leave to cool completely in the tin then carefully unmould.
  • Serve with fresh clotted cream for a delightful afternoon treat!



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Filed under Moderately easy, quick, Teatime Treats

Apricot and Almond Tart

The thing that stayed with me the most about this tart  was the honey.  It just added such a lovely, gentle yet striking flavour to this tart it really lifted it out of the ordinary.  Apricots and almonds are, of course, a classic combination.  I love apricots so I’m always keen to find new recipes so I can enjoy them in copious quantities at their best.  Then it’s all over until next year!  This recipe’s inspiration and filling came from the delightful Tartelette, go oggle the beautiful food photography and delicious recipes!

I used my favourite pastry as a base.  This pastry was used in my entry for Britain’s Best Dish, soon to be seen on national television, I’m terrified!  It’s a fantastic pastry and works wonders in any sweet dish.  Better yet, it’s really really simple and quite forgiving.  (Only once have I had a problem with it and, naturally, that was in the Regional Finals when it let me down a bit, panic, me? Uh, yeah!) 

I did, unfortunately, burn this one a bit.  I forgot to turn my oven down so we had the classic combination of starting to burn on the outside, uncooked in the middle.  However, I am confident that the temperatures/timings below should work for you.  I’m also still getting to grips with my oven, converting to electric from a lifetime of gas is proving simpler than I thought but there are still teething troubles, and I still think in gas temperatures anyway!

Serves 8-12

For the pastry:
175g plain flour
50g golden caster sugar
pinch of salt
100g butter
1 large egg yolk

For the filling:
115g butter
1/3 cup honey *
100g ground almonds
2 eggs
4 tbsp double cream
8-10 apricots, halved

– Put the flour, sugar and salt in a food processor and give a quick pulse to blend. 
– Add the butter and blend until it looks like breadcrumbs. 
– Add the egg yolk and blend until it comes together into a ball of dough, this will take a minute but it will get there!
– Remove from the food processor and shape into a flat disc. 
– Chill in the fridge for 30 minutes. 
– Grease a rectangular flan tin (or a round one, aesthetics vary!) and heat the oven to gas mark 6 and preheat a large baking tray. 
– Remove the pastry from the fridge and press into the tin with your fingers, smoothing it out so it is even. 
– Place in the fridge for 10 minutes. 
– Line the pastry with foil and fill with baking beans. 
– Blind bake for 20-25 minutes on the preheated tray. 
– In the meantime make your filling.  Place the butter, honey, ground almonds and eggs in a large bowl and beat until smooth and well combined.  Gently stir in the cream. 
– Remove the beans and foil from your pastry.  (If you try to remove the foil and it won’t come easily, put it back in the oven for 5-10 minutes). 
– Spoon in a thin layer of the filling into the case. 
– Arrange the halved apricots in the case. 
– Spoon the remaining filling over the top of the apricots.  Smooth it out to the edges a bit but don’t worry, it will sink down on its own. 
– Turn the oven down to gas mark 4. 
– Return the filled tart to the oven and bake for 30-40 minutes until the centre is set and the top is a golden brown. 

* I use a cup measurement here because it is easy to measure by eye what volume you are after.  With things like honey and golden syrup I tend to just pour and judge by eye.  However, if you wish to weigh it into the bowl you want about 115g.

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Filed under Desserts, Easy, Teatime Treats