Recipes

Fancy, tasty, goodness. It’s got fruit in it… therefore it must be healthy, right??

• Crust:
  • 1.5 c flour
  • 1/4 c sugar
  • 1/2 c butter
  • 1 large egg yolk
  • 1 tsp water

Best in a food processor, combine flour, sugar, butter until bread-crumb like, and then add liquids until the pastry is combined and holds together. Press into a 10″ tart pan, and bake in 150C oven until golden, 20 mins.

• Frangipani:
  • 3/4 c sugar
  • 1 c almonds/hazelnuts ground into a fine powder
  • 6 tbs butter
  • 2 large eggs
  • 1 tsp vanilla

Blend all ingredients until smooth. Spoon into tart base and smooth over.

• Rhubarb:
  • Rhubarb
  • 5 tbs sugar
  • 1/4 c water

Rinse and trim rhubarb. Mix with sugar and water into a large frypan. Sit for 10 mins. Then stir over medium heat, cooking for 3 mins one side, then 1 or 2  mins the other side. Arrange on the tart. Save the rest of the syrup to brush over the cooked tart.

Bake 180C for 40-45 mins until the centre is firm and golden brown. Brush with syrup. Let cool at least 30 mins before serving.