Yahoo News Rhubarb jam frangipane with thyme meringue is the perfect bank holiday brunch
With extra time on your hands over the bank holiday weekend, I recommend giving one of my favourite, most indulgent, show stopping dishes a try.
Perfect for either brunch or dessert, or both!
Rhubarb jam frangipane with thyme meringue topping
Serves 6–8 (Makes one 24–26cm)
Preparation time:
30 mins to make the dough
30 mins to chill
1.20hrs cooking
Ingredients
For the short crust sweet pastry
480g / 3 2/3 cups GF plain (all-purpose) flour – sifted
sprinkle of salt
2 heaped tbsp icing sugar
220g butter cubed and chilled
1 medium egg – beaten
1 egg yolk
6 sprigs of fresh thyme – leaves removed from stalks
3–4tbsp ice cold water or just enough to bring the dough together
For the frangipane filling
200g butter – room temperature
200g golden caster (super fine) sugar
4 large eggs
200g ground almonds
2 heaped tbsp golden caster (superfine) sugar
Rhubarb jam
6-7 stalks of rhubarb – roughly chopped into 2cm pieces
2 large strips of orange peel
1 tsp vanilla paste
2 star anise
250ml water
250g caster sugar
Meringue
170g egg whites
255g sugar
1 tsp salt
1tsp of lemon juice
Instructions
To make the pastry, start by using a food processor and K beater to combine the flour with the salt and icing sugar. Next add the butter combining on a low speed until you have a rough crumb. Add in the beaten eggs.
When the pastry starts to come together add in the ice cold water a tablespoon at a time just enough so that the pastry forms into a smooth ball. If you add too much you can add a little extra flour to bring it back to the right texture.
Remove the dough from the food processor, roll it out and line a 24–26cm / 9½ – 10in tart tin to around 3mm thick. Prick the pastry all over with a fork and allow to rest in the fridge for around 30 minutes before baking.
Preheat the oven to 180˚C.
To make the filling, beat together the butter and sugar until light and fluffy then add in the eggs one at a time continuing to beat.
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Gently fold in the almonds. Pour the mixture into the pastry case. Place the tart into the oven and allow to cook for around 50-60 minutes until cooked through.
Remove from the oven and allow to cool.
For the rhubarb jam combine all ingredients over a medium to high heat cooking until the sugar dissolves (the rhubarb should be boiling at this stage). Allow to boil for around 10 minutes then reduce the heat and allow to simmer for around 15 minutes until the rhubarb had softened and has began to set slightly. Test if the jam has reached setting stage by taking a teaspoonful and placing on a plate. Leave it for a short while, 30 seconds or so to see if it sets. Once it does this remove from the heat and allow to cool before spooning onto the top of the tart.
Meringue
Combine all ingredients and stir over a ban marie for 10 minutes until the texture is frothy and smooth between your fingers. Transfer to your food processor where you can whisk on a high speed for around 5 minutes until you have a thick, glossy and smooth consistency. Spoon onto the top of the rhubarb arranging soft peaks with the back of a spatula. Using a chef’s torch briefly torch the meringue until you achieve a golden finish.
Serve.
For more recipe inspiration follow me on Instagram @AnnaBarnettCooks or head to the website AnnaBarnettCooks.com
