Rhubarb frangipane tart

rhubarb frangipane tart

Recipe by Brenda Fawdon and photography by Christine Sharp from Eat Local Volume 1.

Rhubarb thrives in the cooler climate of Tamborine Mountain and is available most of the year. Firm bunches of ruby stalks are fastened with thick rubber bands and sold at roadside stalls across the mountain and at The Green Shed growers’ market on Sunday mornings.


75 g unsalted butter

100 g rapadura or golden castor sugar

70 g almond meal

40 g organic wholegrain spelt or wholegrain

plain flour

5 ml rosewater

2 free-range eggs

5 rhubarb stalks

1 tablespoon rapadura or golden castor sugar


160 g organic wholegrain spelt or wholegrain

plain flour

80 g rapadura or brown sugar

. teaspoon vanilla bean paste

pinch of sea salt

80 g unsalted butter, chilled and cut into cubes

1 free-range egg


To make the pastry, place the flour, sugar and salt in a

food processor, and blitz to combine. Add the butter

and pulse several times until the butter flecks resemble

almond flakes. Lightly beat the egg, then drizzle into

the processor and pulse until the dough starts to come

together. Add a little iced water if you need to, just

enough to bring the dough together. Remove the pastry

from the processor and gently knead into a ball. Press

into a disc shape, wrap in cling film and refrigerate for

1 hour.

To make the frangipane, place the butter and sugar in the

bowl of an electric mixer fitted with a whisk attachment.

Whisk on a medium speed for 6 minutes, or until pale

and fluffy. Add the almond meal, flour and rosewater, and

mix on a low speed until just incorporated. Add the eggs,

one at a time, mixing well after each addition. Spoon the

mixture into a piping bag and refrigerate until required.

Preheat the oven to 180°C. Grease a 36 x 12 cm loosebased

rectangular tart tin.

To bake the tart, remove the pastry from the fridge and

roll out on a lightly floured bench to a thickness of

3 mm. Line the tin with pastry and prick the base with

a fork. Place the lined tin back into the fridge to harden

for 20 minutes. Remove and place a rectangle of baking

paper on the base, and weigh it down with pastry weights

or beans. Blind bake for 10 minutes and then remove the

paper and weights, and bake for a further 3 minutes to

brown the base. Remove from the oven and cool.

Turn down the oven to 160°C. Pipe the frangipane into

the pastry case, and don’t worry if it’s not perfect as the

frangipane will spread as it cooks. Top the frangipane

with the rhubarb stalks cut to lengths to fit the tin

lengthwise, side by side. Sprinkle with sugar and bake for

30 minutes or until golden. Remove and cool, and then

remove the tart from its tin. Serve with whipped cream.

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