Rhubarb Frangipane Tart

Rhubarb Frangipane Tart

Pâte sucrée layered with strawberry-rhubarb jam and luscious frangipane covered with sous-vide rhubarb

Recipe:

Sous-vide Rhubarb

  • 300g Fresh rhubarb

  • 70g Sugar

  • 70g Water

  • 1 Vanilla bean

  1. Combine all into a vacuum bag and tightly seal.

  2. Cook the rhubarb at 62°C for 45 minutes.

Pâte sucrée

  • 160g Plain flour

  • 30g Sugar

  • Pinch of salt

  • 95g Unsalted butter, cold cubed

  • 25g Ice cold water

  1. Combine the flour, sugar, salt and butter in bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

  2. Add the water and mix to a form a firm dough.

  3. Wrap the dough with cling film and chill.

Strawberry-Rhubarb jam

  • 150g Strawberries

  • 150g Rhubarb

  • 100g Sugar

  • 10g Lemon juice

  1. Mix rhubarb, strawberry and sugar in a pot and let stand for 1/2 hours; stir in lemon juice.

  2. Bring the mixture to a boil, stirring to dissolve sugar. Set heat to medium and cook jam at a full rolling boil until thickened, stirring often to prevent scorching, 15-20 minutes or until the fruits had break down. Skim off any foam.

  3. Remove from heat and leave it to cool.

Frangipane

  • 100g Unsalted butter

  • 100g Sugar

  • 100g Almond ground

  • 25g Plain flour

  • 100g Whole eggs

  • 10g Vanilla extract

  1. Place the butter and sugar in a mixing bowl and mix until is creamy.

  2. Add the eggs in 3 parts while mixing until is fully incorporated,

  3. Fold in the rest of the ingredients.

Assemble

  1. Preheat the oven to 180°C.

  2. Roll out the Pâte sucrée to approx. 5mm thick.

  3. Spread the strawberry-rhubarb jam evenly onto the pastry approx. 5mm thick.

  4. Place a square ring over and fill up with the frangipane mixture approx. 2cm thick.

  5. Spread the frangipane mixture evenly and top the layer with sous-vide rhubarb.

  6. Brush the top lightly with the reserved syrup from the rhubarb and bake for 35-40 minutes. Test doneness with a skewer and it should comes out clean.