Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, rhubarb oats tart with frangipane. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Rhubarb oats tart with frangipane is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Rhubarb oats tart with frangipane is something which I’ve loved my entire life.
Rhubarb oats tart with frangipane I have discovered a tart frangipani recipe that is to die for and I have been making some tweaks. Pour the frangipane filling into the tart shell and spread evenly to the edges with the back of a spoon or spatular. Allow to cool in the tin before serving.
To get started with this recipe, we have to first prepare a few components. You can have rhubarb oats tart with frangipane using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Rhubarb oats tart with frangipane:
- Make ready 4-5 sticks rhubarb
- Make ready For the oats base
- Make ready 3 cups oats
- Get 1 pinch salt
- Make ready 1/2 cup all purpose flour
- Get 1 cup golden caster sugar
- Make ready 220 g butter
- Make ready For the frangipane
- Make ready 125 g butter
- Prepare 125 g golden caster sugar
- Get 1 egg
- Prepare 125 g ground almonds (you can also do half almonds and half coconut)
- Get 1 pinch ground cardamom (optional)
- Get 1 teaspoon vanilla extract
Place the rhubarb chunks in a pan with the orange juice and Natvia. Set aside to cool a little then spoon over the tart case, scattering the raspberries over. Tart rhubarb and sweet white chocolate is a delicious flavour pairing, and one I will keep returning to for the duration of the rhubarb season. In this bake I've applied the combination to a classic frangipane tart, using rhubarb compote in place of jam, and a filling studded with chocolate chunks and flavoured with cardamom.… Arrange the rhubarb over the top of the tart.
Instructions to make Rhubarb oats tart with frangipane:
- 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.
- 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.
- 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
- 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.
- 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
Mix the orange juice and sweetener together until combined. Drizzle over the tart and place into the oven immediately. Serve Fold through the ground almonds and the cardamom. Frangipane tart and cake meet halfway in a Rhubarb Frangipane Cake. This simple rhubarb cake will quickly become a favorite for rhubarb season!
So that is going to wrap it up for this special food rhubarb oats tart with frangipane recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
