Recipe

大黄赤素馨挞

These gorgeous little rhubarb frangipane tarts are simple to make but taste divine. Appealingly tart rhubarb is dripping in syrup and nestled on a layer of sweet frangipane. Serve warm with cream.

Jun 30, 2011 2:00pm
  • 1 hr 10 mins cooking
  • Makes 12 Item
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Ingredients

大黄赤素馨挞
  • 1 vanilla bean
  • 1/2 cup (110g) caster (superfine) sugar
  • 1/4 cup (60ml) water
  • 10 stalks trimmed rhubarb (300g), cut into
  • 4 centimetre (1½-inch) lengths
  • 40 gram (1½-inch) butter, softened
  • 2 tablespoon caster (superfine) sugar, extra
  • 1/2 teaspoon vanilla extract
  • 1 egg yolk
  • 1/2 cup (60g) ground almonds
  • 2 teaspoon plain (all-purpose) flour
  • 1 sheet butter puff pastry

Method

大黄赤素馨挞
  • 1
    Preheat oven to 180°C/350°F. Grease two oven trays.
  • 2
    Split vanilla bean, scrape seeds into small saucepan; discard pods. Add sugar and the water to pan; stir syrup over heat, without boiling, until sugar dissolves. Combine rhubarb and syrup in medium baking dish; bake, uncovered, about 15 minutes or until rhubarb is tender. Cool. Drain rhubarb; reserve syrup.
  • 3
    Meanwhile, beat butter, extra sugar, extract and egg yolk in small bowl with electric mixer until light and fluffy. Stir in ground almonds and flour.
  • 4
    Cut pastry into quarters; cut each quarter into three rectangles. Place pastry rectangles about 5cm (2 inches) apart on trays; spread rounded teaspoons of almond mixture over each rectangle, leaving a 5mm (¼-inch) border. Top with rhubarb; fold pastry edges in towards centre to form raised border.
  • 5
    Bake tarts about 25 minutes.
  • 6
    Serve tarts warm, brushed with reserved syrup.

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