Rhubarb, Davidson plum and Frangipane tart with strawberry guavas

Rhubarb, Davidson plum and Frangipane tart with strawberry guavas
  • Makes 1
  • Preparation time:
  • Cooking time:

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.

Notes