A classic rhubarb tart but the frangipane filling is made with ricotta instead of butter.
Prep Time1 hourhr
Cook Time1 hourhr10 minutesmins
Resting time45 minutesmins
Total Time2 hourshrs55 minutesmins
Course: Cakes and pastries
Cuisine: French
Keyword: frangipane, rhubarb, rhubarb tart, ricotta, tart
Servings: 12serves
Ingredients
Tart base
125gbuttercold
80gcastor sugar
2egg yolks
1/4tspsalt
200gflour
zest of 1 orange
2tbspcold waterif needed
Frangipane filling
1egg
100gricotta
100galmond meal
80gsugar
Topping
400grhubarb
Instructions
Tart base
Sift the flour into a bowl. Add salt and sugar.
Add the zest of one orange to the dry mix.
Cut the cold butter into small pieces and rub into the dry ingredients until the mixture resembles wet sand.
Separate 2 eggs and mix the yolk into the dough until the mixture comes together and forms a ball. Don't over mix.
If you need to add a little bit of water, add it one tablespoon at a time to help the dough come together.
Wrap the dough in cling wrap, and chill for 30 minutes in the fridge.
Preheat the oven to 180C.
Once chilled, roll out the dough onto a floured surface, then use the rolling pin to lift it and carefully lower it into a greased tart tin, preferably one with a removable bottom.
Cut off any overhanging dough, then pierce the dough a few time with a fork. Crumple up a piece of baking paper, then unfold it and place it on top of the tart base.
Fill with dried chickpeas or beans, then bake for approx. 20-30 minutes until the dough is golden and cooked. Remove the beans and paper and let it cook for a few minutes.
Frangipane filling
For the filling, mix ricotta, almond meal, sugar and egg until smooth.
Spread over the semi-baked tart base.
Rhubarb topping
Wash the rhubarb stalks, then cut them into equal thickness.
With a ruler, cut each stalk into diamonds (or parallelograms) where all sides are the same length.
Starting with a star in the middle of the tart, fill the tart in the pattern as per photo.
Bake until the rhubarb is soft, approx 45 minutes. If the tart shell is getting too dark, place aluminium foil over the edges.
Once the tart is cooled, cover it with a small plate, then sift icing sugar over the edges