Rhubarb, Davidson plum and Frangipane tart with strawberry guavas

There is a plentiful supply of rhubarb at the markets at the moment.Here we have teamed it up with sweet Davidson plum jam, Frangipane and macerated strawberry guavas.This is a fairly simple, straightforward recipe, no need to bake pastry blind...
Rhubarb, Davidson plum and Frangipane tart with strawberry guavas

Rhubarb, Davidson plum and Frangipane tart with strawberry guavas

1x 20 cm tart tin

Ingredients

For the pastry:
250g plain flour
50g icing sugar
150g unsalted butter
1 egg

For the filling:
120g unsalted butter
160g castor sugar
200g almond meal
40g plain flour
2 eggs
2T spoons milk
Davidson Plum JAM or any other will do

Extra( optional)
6/8 ripe guavas

For the poached rhubarb:
1 bunch of rhubarb, no need to peel
500g of castor sugar
1 vanilla pod split
2 cinnamon quills 1 star anise
1 cup of red wine
Few strips of orange zest

Method

Cut rhubarb into 7 cm lengths and put all ingredients into a deep oven tray. Cook at low temperature 150c 35-40 mins, no need to cover.

Cream the butter and sugar together, add in the Almond meal, flour, and eggs mix to a thick paste, stir in milk.

Spoon over the pastry base which already has the plum jam on it fill the tart case and smooth over evenly with a palate knife.

Sprinkle brown sugar (for nice crunchy texture).

Bake for 40-50 mins- until the whole yard is golden and slightly risen in middle.

Leave to cool completely .

Serve warm with a generous ball of vanilla ice cream, poached rhubarb and sliced strawberry Guavas.

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