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Before you jump to Rhubarb & Ginger Frangipane Tart recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs Within the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That has totally changed now, since we all appear to have an awareness that the planet is having problems, and we all have a part to play in fixing it. According to the industry experts, to clean up the environment we are all going to have to make some improvements. Each and every family ought to start generating changes that are environmentally friendly and they have to do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.
A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F and 0F. An additional way to save electricity is to keep the condenser clean, because the motor won’t have to operate as often.
The kitchen alone gives you many small means by which energy and money can be saved. Efficient living is actually something we can all perform, without difficulty. A lot of it is merely utilizing common sense.
We hope you got insight from reading it, now let’s go back to rhubarb & ginger frangipane tart recipe. To cook rhubarb & ginger frangipane tart you need 16 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Rhubarb & Ginger Frangipane Tart:
- Prepare For the pastry
- Use 150 g plain flour
- Provide 1 tablespoon caster sugar
- Provide 80 g unsalted butter, softened
- Provide 1 medium egg
- Take For the base filling
- You need 4 sticks rhubarb, chopped
- Take 3 tablespoons caster sugar
- You need 1 teaspoon ground ginger
- Use 1/2 teaspoon cinnamon
- Use For the frangipane
- You need 150 g margarine (Stork® or other)
- Use 150 g caster sugar
- Provide 2 eggs
- Take 150 g ground almonds
- Take 1/2 teaspoon lemon juice
Instructions to make Rhubarb & Ginger Frangipane Tart:
- First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes.
- Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side.
- Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture.
- Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin.
- Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly.
- Pop this into the oven and bake until the top is golden brown, around 45 minutes.
- Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche.
Discover the difference between forced and maincrop rhubarb, when it's in season, and how to prepare and cook it. (Received Pronunciation) IPA(key): /ˈɹuːbɑːb/. (General American) IPA(key): /ˈɹuˌbɑɹb/. From Middle English rubarbe, from Anglo-Norman reubarbe (modern French rhubarbe), from Late Latin reubarbarum, rheubarbarum, rubarbera, rybarba. Rhubarb's scent is attractive and diffusive; its ability to create surprising contrasting combinations is amazing. My love towards rhubarb started with Signature, the first fragrance by Aedes de Venustas. Haydn, Sue and the Rhubarb team xx.
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