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Before you jump to Rhubarb & Ginger Frangipane Tart recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared obligation we have for turning things around. The experts are agreed that we are not able to change things for the better without everyone’s active contribution. This must happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, primarily by making your kitchen area more green.
Begin with replacing the bulbs. Do this for the entire house, not only the kitchen. The normal light bulbs are the incandescent style, which really should be replaced with compact fluorescent lightbulbs, which save energy. Although costing a little more initially, these bulbs last as long as ten of the conventional type as well as using a lot less energy. Making use of these kinds of longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. It goes further than just replacing the lights, though; turning off lights that aren’t needed is definitely another good thing to do. The family spends major time in the kitchen area, and how frequently does the kitchen light go on in the morning and is left on all day long. Obviously this also happens in other rooms, not merely the kitchen. Try keeping the lights off unless you absolutely need them, and see how much electricity you can save.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is pretty easy to live green, after all. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to rhubarb & ginger frangipane tart recipe. You can cook rhubarb & ginger frangipane tart using 16 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Rhubarb & Ginger Frangipane Tart:
- Provide of For the pastry.
- Get 150 g of plain flour.
- Take 1 tablespoon of caster sugar.
- Take 80 g of unsalted butter, softened.
- You need 1 of medium egg.
- You need of For the base filling.
- Get 4 sticks of rhubarb, chopped.
- Get 3 tablespoons of caster sugar.
- Take 1 teaspoon of ground ginger.
- Get 1/2 teaspoon of cinnamon.
- Get of For the frangipane.
- You need 150 g of margarine (Stork® or other).
- Prepare 150 g of caster sugar.
- Provide 2 of eggs.
- Take 150 g of ground almonds.
- Provide 1/2 teaspoon of lemon juice.
Instructions to make Rhubarb & Ginger Frangipane Tart:
- First, prepare your pastry. In a large bowl sift in your flour and add the sugar. Stir the two together to combine. Cut up the butter and add it in. Rub the butter into the flour/sugar so that it resembles fine breadcrumbs. Add the egg and, with a wooden spoon, stir it in until it forms a dough. Once it has just use your hands to smooth it into a ball. Wrap it in cling film and then pop it into the fridge for at least 30 minutes..
- Next, prepare your rhubarb. Put it into a saucepan with the sugar and put it onto the hob over a medium heat. Let the sugar melt and stir as it does so that the sugar doesn’t “catch.” Add in the ground ginger and cinnamon. Let the rhubarb cook down. When it’s softened and mushy remove from the heat and put to one side..
- Finally, make your frangipane. In a large bowl put your margarine and sugar. Stir together until soft and creamy. Add the eggs one and a time, stirring until each is well combined. Next, add the ground almonds and fold into the mixture until well combined. Add the lemon juice, again folding until it is well combined into the mixture..
- Pre-heat your oven to 170 C / Gas 3-4. Grease a loose bottomed 23cm tart tin..
- Remove the pastry from the fridge. On a lightly floured surface roll out the pastry into a rough circle, just wide enough so that it will fit the tart tin comfortably. Add the rhubarb mixture into the base of the pastry and smooth it evenly over the surface. Finally, add the frangipane mixture over the top of the rhubarb and gently (so that the two don’t combine) smooth it over the whole area, filling the tart tin evenly..
- Pop this into the oven and bake until the top is golden brown, around 45 minutes..
- Remove from the oven and let it cool completely before removing it from the tart tin. Serve with ice cream or crème fraîche..
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