#SeasonalBakingStyle: Rhubarb Frangipane Tart

Last year I made wonderful friends with Beatrice and Jake, husband and wife, makers of Stugan by Garvstrom and all-round fabulous people. 

Beatrice and I collaborated on a few projects throughout last year, and while they have now relocated to the Swedish countryside, Bea's home country, I didn't want to see our creative projects come to an end...

rhubarb tart hannah puechmarin

So here starts our next... Both bakers at heart, with a desire to improve my own styling, and Beatrice, her photoraphy; from either side of the world we are going to be setting ourselves the challenge of each month, baking something new according to a brief that we set. 

This July, we set an easy brief of a "Rhubarb Tart" and were welcome to do what we liked, as long as it was seasonally appropriate, styled and photographed with three final images. We are creating a hashtag to follow our project on instagram, and open it up for others who might want to join the challenge.

I made a version of a frangipane tart that I enjoyed earlier in the year with peaches.. I was interested to see how it would come out with a rhubarb and rosemary twist!

 

View my recipe below and check out Beatrice's recipe here!

hannah puechmarin rhubarb tart

Rhubarb & Rosemary Frangipane Tart

(Adapted from The Women's Weekly Peach Frangipane Tart)

Ingredients

Pastry

1 1/2 cups plain flour

1/2 cup icing sugar (or caster sugar if you run out of icing sugar like me)

125g cold butter, cubed

1 egg yolk

1 tbsp iced water

Frangipane

200g softened butter

1 1/2 cups almond meal

1 cup caster sugar

1/2 cup plain flour

4 eggs

6cm stem rosemary

550g rhubarb

 

Method

1. Make Pastry. Process flour, sugar and butter until the mixture resembles breadcrumbs. Add the yolk and the water and process further until it all comes together. Form a flat ball, cover in cling film and pop in fridge for 30 minutes. 

2. Make Frangipane by mixing all ingredients together. Finely chop rosemary leaves and mix through.

3. Grease a 20cm x 30cm slice pan, line with paper. Roll pastry out thin enough to cover the pan, and once pastry is eased into the pan, press into corners and sides, trim edges, and refrigerate further for 20 minutes. 

4. With oven at 180 Degrees Celsius. Blind bake pastry for 15 minutes. Cool.

5. Fill pastry with filling and decorate with rhubarb however you like. 

6. Bake tart for 55 minutes or until brown on top and set. 

7. Stand for 15 minutes before serving. 

8. Enjoy with ice cream or cream :) Or by itself with your fingers for a midnight snack