Recipe of Favorite Rhubarb oats tart with frangipane

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, rhubarb oats tart with frangipane. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Rhubarb oats tart with frangipane is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Rhubarb oats tart with frangipane is something which I’ve loved my whole life.

Rhubarb oats tart with frangipane Gaia Riva Bristol. I have discovered a tart frangipani recipe that is to die for and I have been making some tweaks. Spoon the frangipane into the tart and level with the back of a spoon, then arrange the rhubarb over the top into a star shape. A STRAIGHTFORWARD TART This rhubarb frangipane tart has a buttery, flaky, golden brown shortbread crust filled with a chewy, rich, almond frangipane and a colorful, brightly flavored rhubarb topping.

To get started with this particular recipe, we must prepare a few components. You can cook rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Rhubarb oats tart with frangipane:

1. Prepare rhubarb
2. Take For the oats base
3. Take oats
4. Make ready salt
5. Get all purpose flour
6. Prepare golden caster sugar
7. Get butter
8. Make ready For the frangipane
9. Make ready butter
10. Make ready golden caster sugar
11. Make ready egg
12. Make ready ground almonds (you can also do half almonds and half coconut)
13. Take ground cardamom (optional)
14. Take vanilla extract

Rhubarb frangiapane tart with ginger cream makes the perfect dessert for when you're having guests round, or even better with a nice mug of tea in the late afternoon. It's a real treat - sweet, but with the tart rhubarb cutting through. Make this tart or whenever you can find locally grown rhubarb when it's in season from January. Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor.

Instructions to make Rhubarb oats tart with frangipane:

1. Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner.
2. In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready.
3. Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down
4. In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base.
5. Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min

Make this tart or whenever you can find locally grown rhubarb when it's in season from January. Make the frangipane: Combine almond flour, sugar, salt, butter, egg, and vanilla in the uncleaned bowl of the food processor. Spoon the frangipane mix into the lined tart tin and spread over evenly. Scatter the rhubarb over the frangipani (I usually can't fit it all in so save the remaining to serve alongside the tart). Scatter the raspberries in between the rhubarb pieces.

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