Rhubarb Frangipane Tart
Serves 6, Prep and Cook 1 hour, 40 mins
1²⁄³ cups plain flour²⁄³ cup icing sugar mixture, plus extra to decorate100g cold unsalted butter, chopped1 egg yolk350g trimmed rhubarb stalks, cut into 8cm lengths¹⁄³ cup caster sugarDouble cream, to serve
FRANGIPANE
125g unsalted butter, chopped, at room temperature½ cup caster sugar2 eggs1 cup almond meal¼ cup plain flour
1 Lightly grease a 13cm x 35cm rectangular loose-base flan tin. Place on an oven tray.
2 To make pastry, process flour, icing sugar and butter in a food processor to form fine crumbs. With motor operating, add yolk and 1 tblsp of water until mixture comes together. Remove. Shape into a flat rectangle. Refrigerate, covered, for 30 minutes.
3 Roll out pastry between two sheets of baking paper…
