Rhubarb oats tart with frangipane

Name: Rhubarb oats tart with frangipane
Cuisine: British
Ingredients: 4-5 sticks rhubarb; 3 cups oats; 1 pinch salt; 1/2 cup all purpose flour; 1 cup golden caster sugar; 220 g butter; 125 g butter; 125 g golden caster sugar; 1 egg; 125 g ground almonds (you can also do half almonds and half coconut); 1 pinch ground cardamom (optional); 1 teaspoon vanilla extract

Gaia Riva @gaia

Bristol

I have discovered a tart frangipani recipe that is to die for and I have been making some tweaks. Here is my recipe

Gaia Riva @gaia

Bristol

I have discovered a tart frangipani recipe that is to die for and I have been making some tweaks. Here is my recipe

Saved

Ingredients

4-5 sticksrhubarb
For the oats base
3 cupsoats
1 pinchsalt
1/2 cupall purpose flour
1 cupgolden caster sugar
220 gbutter
For the frangipane
125 gbutter
125 ggolden caster sugar
1egg
125 gground almonds (you can also do half almonds and half coconut)
1 pinchground cardamom (optional)
1 teaspoonvanilla extract

Saved

Steps

1

Preheat the oven on 180 and line a cake tin with oven paper and butter. In a mixer add the oats the flour and the salt and mix for about 30 secs so that the oats get thinner.
2

In a standing mixer add the butter, and the sugar and make into a light butter. Add the oats and mix together. Add the paste into the tin lining the bottom and making borders ready.
3

Add a layer of oven paper on top of the base and add baking beads or marbles. I skipped this step this time around and it was fine but I would recommend going through the hassle. If you want to risk it like me then just put the tin in without the beads, cook for 15 min and when it comes out of the oven use the back of a spoon to flatten the surface.leave it to cool down
4

In the meantime make the frangipane by adding the butter and the sugar in a bowl and make it into a fluffy paste. Add the egg, vanilla, cardamom and the almonds and mix it all together. Spoon the frangipane into the cool tart base.
5

Cut the rhubarb into 2 inches length pieces at an angle and press them into the frangipane. Try and squeeze in as many as possible cutting smaller pieces if needed. Cook in the oven for 30/40min