Aside from the two hailstorms in as many days here in Edinburgh (!) it has felt this week as though Spring is on its way. I’m firmly embracing Spring flavour in the kitchen, and this rose and rhubarb frangipane tart is perfect for a seasonal celebration. It combines a simple buttery biscuit base with a rose and rhubarb compote, almond frangipane, fresh fruit and flaked almonds. The recipe is surprisingly easy to make, but the result is so much more than the sum of its parts. To make the rose and rhubarb frangipane tart, you will need:
For the base:
175g biscoff biscuits (or digestive biscuits would work too)
75g melted butter
For the compote:
200g rhubarb, chopped into 1 cm pieces
1 tsp rose water
For the frangipane:
300g ground almonds
2 tbsp flaked almonds
2 skinny sticks of rhubarb, chopped into 3-4 cm lengths.
First make the base. Bash the biscuits (or blitz in a food processor) until you have fine crumbs. Mix, then press into base of a greased, 20 cm round loose-bottom tin. Chill in the fridge, alternatively, you could blind bake for a crisper result (I am planning to do this next time).
Make the compote by mixing the rhubarb and sugar in a pan over a medium heat and simmering until cooked through – around fifteen minutes. Set aside to cool, then add the rose water.
Make the frangipane: cream the butter and sugar too light and fluffy – around 5 mins (I use a stand mixer for a fluffy result). Add the eggs and ground almonds and mix until combined.
Cover the base of the tart with the fruit compote, spreading it out into an even layer.
Top with the frangipane, arrange the sticks of rhubarb on top and sprinkle with flaked almonds.
Bake for 35-40 mins until golden and cooked through. Top with tinfoil if it starts to brown too much.
Leave the tart to cool for at least 15 mins in the tin. Once cooled, remove from the tin and sprinkle with icing sugar if you want.
Serve in slices with a dollop of yoghurt or cream for a celebratory Spring dessert.