Article - Rhubarb and Orange Frangipane Tart

Rhubarb and Orange Frangipane Tart

This delicious, nourishing and low sugar tart is quick and easy to make and a fabulous summer dessert. Rhubarb is in-season right now and it’s a high fibre vegetable which is great for supporting sluggish digestion. It has a very impressive nutrient profile and is also a wonderful source of many protective antioxidants.

Serves 12, Prep 15, Cook 20-30

INGREDIENTS

Bunch young rhubarb, trimmed to 10cm pieces

Base

140g (1¼ cup) almond meal

30g (¼ cup) arrowroot

1 tablespoon sweetener (rice malt, maple syrup or honey)

35g butter, room temperature

1-2 tablespoons water

Frangipane

100g butter, room temperature

85g (¼ cup) sweetener (rice malt, maple syrup or honey)

1 free-range or organic egg

1 teaspoon vanilla essence

½ teaspoon cardamon, ground

Zest one orange

115g (1 cup) almond meal

Glaze

2 tablespoons sweetener (rice malt, maple syrup or honey)

2 tablespoons orange juice

 

METHOD

Base

Begin with the base. In a food processor mix the almond meal, arrowroot, sweetener and butter until well combined.

Add 1 tablespoon of water and mix again. It should come together into a dough that holds together when pinched. If it’s still a little dry, add the second tablespoon of water.

Press firmly into a greased, springform tart tin and pop into the fridge whilst you make the frangipane.

Frangipane

Pre-heat your oven to 180℃ (fan-forced).

Without washing your food processor (from making the base), beat the butter, sweetener, egg, vanilla, cardamon and orange zest until it is thick and creamy.

Fold in the almond meal. Remove the base from the fridge and speed the frangipane over the base.

Arrange the rhubarb over the top of the tart.

Glaze

Mix the orange juice and sweetener together until combined. Drizzle over the tart and place into the oven immediately.

Bake for 20-30 minutes until the tart is golden brown on top and the frangipane is set (in the middle it will puff up and be golden).

 

SERVE

Serve warm with creme fraiche or coconut yoghurt.

 

STORE

Leftovers can be stored in the fridge in an airtight container (its also delicious cold). It can also be frozen.

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Georgia Harding is a Naturopath (20+ yrs exp.) author, mother and passionate health educator. On her website ‘Well Nourished’ she shares fad-free health advice and intolerance/allergy friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia is committed to supporting the health of this generation and especially loves to help parents feed their children ‘well’.  She endeavours to simplify nutrition and make cooking nourishing meals achievable for everyone.



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