A tart without the tin~Music to my ears
Rhubarb galette with ginger frangipan
Serves 6-8
Pastry
200g plain flour
30g caster sugar
120g cold unsalted butter
pinch salt
pinch baking powder
A few tablespoons cold water
Orange frangipan
55g butter
50g caster sugar
1 egg
1/2 teaspoon chopped candied ginger
60g ground almonds
30g plain flour
Roasted rhubarb
500g chopped rhubarb
40g caster sugar
100ml water
Egg wash
Flaked almonds
Method
For the pastry, mix the four, sugar, salt, baking powder and butter together until resembles fine breadcrumbs.
Add a few tablespoons of cold water until the dough comes together to form a ball.
Wrap & chill for a minimum of 30 minutes.
For the frangipan, in a bowl cream the butter and sugar until smooth and pale in colour.
Add the egg and candied ginger and mix.
Finally add the flour and ground almonds, Mix and set to one side at room temperature.
Put the rhubarb, water and sugar in a roasting tray and place in an oven set at 180C for 6-8 minutes to soften slightly, remove and all to cool.
Take the rested pastry from the fridge and on a floured work surface roll out a large circle and carefully place this on a lined baking tray.
Spoon the ginger Frangipan in the centre leaving space around the edge.
Place the rhubarb on top of this and start to turn the edges of the pastry in to form a pleated edge.
Do not completely cover as the top of the galette should remain open.
If you can, make sure there are no cracks in the pastry as the juice from the fruit will leak out during cooking.
Brush with egg wash and sprinkle with flaked almonds.
Place in a preheated oven at 180C for 35-40 minutes or until golden brown.
Remove from the oven and allow to sit for 5 minutes before serving.
Best served warm with a spoon of marscapone! Enjoy
