FORCED RHUBARB & PISTACHIO FRANGIPANE TARTS
Forced rhubarb season is well and truly upon us, it’s not a particularly long season, so get involved while you can. The beautiful candy coloured sticks are usually available in supermarkets at this time of year (if you live locally, greengrocers, NHP in Woodhall Spa have a plentiful supply). Matched with the bright green pistachio frangipane, these tarts are a real show stopper and with our cheat tart cases, a super simple pudding. And well, with valentines just around the corner, we think these will go down a treat!
INGREDIENTS
6 x ready-made individual sweet pastry tart cases (we like to use Piddy)
Pistachio frangipane
150g golden caster sugar
180g unsalted butter
2 eggs (1 whole, 1 yolk)
50g ground almonds
150g pistachios (coarsely ground)
25g pistachios roughly chopped
Forced rhubarb compote
four sticks forced rhubarb chopped
tbsp of caster sugar (to taste)
1tsp vanilla paste
METHOD
Start by making your rhubarb compote. Pop chopped rhubarb into a saucepan on a medium heat
Add the sugar, vanilla paste and a couple of tablespoons of water to the pan and bring to the boil
Reduce temperature to a simmer, and cook gently for 10-15mins, stirring thoroughly until the rhubarb has completely broken down and has formed a thick compote.
Taste for sweetness, adding more sugar if needed (it can be a little tart, which is good, but not overly so, so it’s important to check)
Leave to cool completely
Pre-heat oven 180/160C fan
Next make the frangipane. Cream together the butter and sugar until light and fluffy
Add the ground almonds, ground pistachios and eggs, mix again.
Place all tart cases on a baking sheet, and spoon a heaped tablespoon of the compote in the bottom of the case, spread it carefully out, so you have a nice bright pink layer of rhubarb across the bottom of your tart (you may need more, aim for approximately half a centimeter of compote). Whatever you have left over is delicious with your morning porridge or yogurt, so next time make twice as much. It keeps really well for a couple of weeks in the fridge.
Add the pistachio frangipane mix on top of your rhubarb compote, being careful not to over-fill your cases. It will rise in the oven and you don’t want them to spill over. Aim to fill level with the edges of the tart cases.
Sprinkle over the remaining chopped pistachios
Place in oven and cook for 30-40mins, or until the top is nicely risen, golden and just crisp to the touch.
Serve warm with cream, vanilla ice cream or (our favourite) a generous dollop of clotted cream!
