Frangipane Tart Recipe

Frangipane Tart Recipe

Our frangipane tart recipe is for a delicious rhubarb frangipane for sweet pastry tart cases. Use our Pasta Frolla recipe for the cases.

Need some help with you baking or just fancy a great and tasty day out join us on a cookery course at the our Hobbs House School.

Our greedy aim is that everyone will leave with a lasting glow, belly and brain happy and full.

If you love baking with pastry why not try our custard tart recipe or salted caramel tart recipe. If you love a challenge and baking cakes why not try our fondant fancies recipe.

No more soggy bottoms with our baking stone.

Serves (makes) 8 tarts

Ingredients

  • For the Frangipane:
  • 250g soft butter
  • 50g plain flour
  • 250g icing sugar
  • 5 whole eggs
  • 250g ground almonds or 250g ground pistachios
  • For the Rhubarb:
  • 2 sticks of rhubarb
  • 200ml water
  • 100g caster sugar
  • 100ml of Grenadine
  • To Finish (optional):
  • toasted almonds or chopped pistachios
  • icing sugar dusting

Method

  1. For the sweet pastry cases use the Pasta Frolla recipe.
  2. For the Frangipane: in a bowl mix together the dry ingredients..
  3. Put the butter into a food processor, or if you don't have one just a bowl, then blitz until smooth, add to this a large spoonful of the dry ingredients and blitz until incorporated, then add an egg, then more dry and so on until all the Ingredients are incorporated.
  4. For the Rhubarb: slice up the rhubarb into 1 inch chunks at an angle.
  5. To make The poaching syrup put the water sugar and grenadine into a pan and bring to the boil.
  6. As soon as it boils tip in the rhubarb and simmer for 1 minute.
  7. Take off the heat and leave to cool. This will allow the rhubarb to soak in all the Grenadine colour.
  8. To finish put three or four pieces in the bottom of Each tart case, then completely cover with Frangipane. Sprinkle the top of the tart with toasted almonds or chopped pistachios before baking.
  9. Bake at 180°C For 10 to 15 minutes or until golden.
  10. Remove from the oven, dust with icing sugar and serve topped with the remaining poached rhubarb.

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Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.