Rhubarb and Lemon Frangipane Tart
The refreshing tartness and fizz of Franklin & Sons Spring Rhubarb Lemonade inspired this pretty pink rhubarb and lemon frangipane tart, infused throughout with all the fruity flavours of our delicious lemonade.
Fragrant almond frangipane pairs perfectly with the sharp candy-pink rhubarb, all baked in a crisp golden tart base, creating a show-stopping spring dessert that works just as well for a dinner party as for a relaxed weekend meal.
Serve it with something tangy like crème fraîche, soured cream or thick Greek yoghurt or enjoy it warm with a generous pour of custard.
Cook Time: 1 Hr 35 Mins
Total Time: 2 Hrs 30 Mins
Serves: 8-10
Ingredients
For the rhubarb lemonade syrup
- 1 x 275ml bottle Franklin & Sons Spring Rhubarb Lemonade (minus 4 tbsp to be used later)
- 2 tsp caster sugar
For the rhubarb compote
- 300g pink rhubarb
- 50g caster sugar
- 2tbsp Franklin & Sons Spring Rhubarb Lemonade
For the pastry
- 250g plain flour, plus extra for dusting
- A pinch of fine sea salt
- 50g icing sugar
- Finely grated zest of 1 lemon
- 125g cold unsalted butter, cubed
- 1 medium egg yolk, 1-2 tbsp rhubarb lemonade
For the rhubarb top and frangipane filling
- 500g pink rhubarb
- 150g caster sugar
- 150g unsalted butter, at room temperature
- Finely grated zest of 1 lemon
- 2 large eggs
- 150g ground almonds
- 40g plain flour
- 1/4 tsp fine salt
- 2 tbsp rhubarb lemonade syrup
For the glaze
- 4 tbsp rhubarb lemonade syrup
To serve
- 250g crème fraîche mixed with 1 tbsp rhubarb lemonade syrup and garnished with some long strips of lemon zest
Method
Make the rhubarb lemonade syrup
Pour the rhubarb lemonade into a small saucepan, reserving 4 tbsp for the pastry and compote. Add the sugar.
Bring to the boil then simmer over a low heat for 10 minutes until reduced by half and slightly thickened. This is a runny syrup; the simmering just concentrates the flavour of the rhubarb lemonade.
Set aside and leave to cool.
Make the rhubarb compote
Trim the rhubarb and cut into thin 0.5cm slices. Add to a small saucepan together with the sugar and rhubarb lemonade.
Bring to the boil and simmer over a low heat for around 10 minutes, stirring from time to time until most of the liquid has evaporated leaving a thick compote. Leave to cool.
Make the pastry
Add the flour, salt, icing sugar, lemon zest and cold butter to a food processor and pulse around 20 times to make fine breadcrumbs. Alternatively rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs.
Add the egg yolk and rhubarb lemonade a little at a time and pulse or mix to combine until it just comes together in a ball. If the mixture seems too dry add an extra 1-2 tbsp of cold water.
Flatten the pastry into a disc then wrap in cling film or parchment paper and place in the fridge to chill for 20 mins.
Once the pastry has rested, lightly flour a work surface and a rolling pin, and roll your pastry out to around 3mm thick, the thickness of a pound coin, and about 5cm larger than the diameter of your tart tin. Rotate the pastry occasionally so it doesn’t stick.
Grease a 23cm-diameter tart tin. One with a loose base is preferable.
Roll the pastry around your rolling pin to pick it up then carefully transfer it to the tin. Carefully push it into the corners and patch up any cracks or tears with small pieces of pastry. Trim away the excess, leaving a 2cm overhang. Leave the pastry to chill in the fridge for 20 minutes.
Prepare the rhubarb
Cut away the tops and tails of the rhubarb and reserve a quarter of the longest stalks and cut into 22cm lengths. Slice the rest into 3cm chunks on the diagonal.
Draw a 23cm circle on a piece of parchment paper and use this template to arrange the rhubarb pieces into a geometric pattern. Start by spacing the long batons lengthways then nestle the diagonal short pieces in between. Once you are happy with the pattern of rhubarb trim the edges so that all the rhubarb fits inside the 23cm circle. Leave aside for later.
Preheat the oven to 190°C, fan 170°C, gas 5.
Bake the Pastry
Gently prick the base of the tart shell all over with a fork. Scrunch up a 30cm disc of baking paper into a ball, open it up to make it more flexible, then lay it on top of the pastry making sure it extends up the sides of the tin. Fill this to the brim with baking beans.
Place the tart tin in the oven and bake for 15-20 minutes, then remove the baking beans and paper and bake for another 5 minutes until light golden.
Carefully trim the pastry edge using a serrated knife until the pastry is flush with the top of the tin. Cut away from the case so as not to break the pastry.
Make the Frangipane
Whist the tart shell is baking, make the frangipane. Beat together the butter, sugar and lemon zest with a hand or stand mixer until creamy and light in colour.
Beat in the eggs one by one until just combined.
Fold through the ground almonds, flour, and rhubarb lemonade syrup until just combined. Place the frangipane mixture into a disposable piping bag.
Assemble the Tart
Spread the rhubarb compote thinly over the cooked tart shell.
Snip 1cm off the end of the piping bag then pipe the frangipane mixture on top in concentric circles. If you do not have a piping bag gently spread the frangipane on top of the compote with a palette knife.
Using your template as a guide to the pattern, arrange the rhubarb on top of the frangipane, trimming the edges to fit neatly.
Bake for another 30-35 minutes, or until the frangipane is set and a light golden brown in colour.
Remove the tart from the oven and let it cool in the tin for 5 minutes. As it cools, brush the rhubarb lemonade syrup over the top of the warm tart, and allow to cool.
To serve
Serve the tart cold with a big dollop of crème fraîche and a glass of ice-cold Franklin & Sons refreshing rhubarb lemonade. Alternatively enjoy warm with a generous serving of custard.
