Frangipane with rhubarb


350 g flour
225 g butter
100 g powdered sugar
75 g egg yolks (± 3 egg yolks)

225 g butter
225 g caster sugar
175 g ground almonds
50 g flour
4 eggs
3 tablespoons raspberry jam
1 kg rhubarb
demarara sugar, to taste
2 tablespoons grenadine
icing sugar, for dusting


To make the dough, place the flour, powdered sugar and salt in a large bowl. Make a well in the middle and add the butter and egg yolks. Knead the butter and eggs to combine and then gradually incorporate the flour. If the pastry seems too dry, add extra egg yolk or a little cold water. Knead the pastry gently until soft but not sticky. Cover with plastic and place in the refrigerator for 30 minutes.

Roll the pastry out on a lightly floured surface to a thickness of 5 mm to line a tart tin of 20 cm in diameter.

Allow the pastry case to rest in the fridge for about an hour so that it won’t shrink on baking. Bake the pastry case blind – line the with a piece of baking paper or aluminium foil and fill with dried beans or rice. Place in preheated oven at 180°C for about 15 minutes or until the pastry is cooked. Remove the beans and paper or foil. Brush the pastry with an egg yolk return to the oven for another 5 minutes or until the pastry is golden.

Cut the rhubarb into 1 cm pieces, place on a roasting tray and sprinkle with demarara sugar to taste and 2 tablespoons grenadine. Roast at 200C for 10 minutes. Allow to cool.

To make the frangipane, beat the butter and sugar together in an electric mixer until light. Mix the ground almonds and flour together in a separate bowl. Add the eggs to the butter-sugar mixture, one at a time, followed by a spoonful of the almond-flour mixture. Once all the eggs have been added, add the brandy and remaining almond mixture.

Spoon the  jam into the pastry case. Spoon the rhubarb in a single layer and spoon the almond filling on top. Bake in the oven for 30-35 minutes or until gilden brown and set. Allow the tart to cool in the tin. Dust with icing sugar before serving.