The most moist, deliciously simple tart, also know as crostata di rhubarb con frangipane. To make the the shortcrust dough start by lining an ovenproof tart dish with baking paper. On a wooden ...

3 Preheat the oven to 190 degrees (170 fan). Lightly grease a 36cm x 13cm rectangular, loose-bottomed, fluted tart tin and set aside. 4 Lightly dust the work surface with flour, then roll the ...

Spoon the frangipane into the tart case, being sure to leave space for the rhubarb. Bake for 12–15 minutes before arranging the rhubarb pieces decoratively on top, then bake for a further 15–20 ...

Makes 1 x tart case – 8 portions 1 x tart case 9” – greased Pastry. 500g flour – sifted 250g butter – diced - cold 125g icing Sugar – sifted ...

The rhubarb stars in this rhubarb frangipane tart, that Steve Austin has picked from Eat Local Volume 1. To download this recipe select the print button underneath the recipe image, select print ...

250g butter – diced - cold 125g icing Sugar – sifted 5g baking powder 1 ½ eggs Frangipane. 250g butter 250g icing sugar 250g ground almonds ...

Preheat the oven to 180C/gas mark 4. Line the tin with baking paper and then fill with dry rice, beans or baking beans. Bake for 15 minutes, remove from the oven, and take out the paper and beans.

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Rhubarb Frangipane Tart Karoline Boehm Goodnick. Makes one 9-inch tart or enough to serve 6. This is a real Paris cafe dessert, the sort you might be offered as part of a simple prix fixe menu.

Preheat oven to 190C. Roll pastry to a 40cm x 15cm rectangle, spread frangipane over, leaving a 3cm border, then scatter with rhubarb. Combine ricotta and lemon rind in a bowl and spoon over tart.