Ingredients
Frangipane
Method
1.Preheat oven to 180°C.
2.Bake the rhubarb with brown sugar, orange zest and water until it softens but still holds together – about 15-20 minutes. Cool in the syrup.
3.Line a 24cm loose-bottom tart tin with pastry. Chill.
4.For the frangipane, beat the butter and sugar together until creamed. Add the eggs, beat to combine, then stir in the ground almonds and vanilla. You will end up with a smooth paste that will easily fall off a wooden spoon.
5.Spread frangipane evenly over the pastry base, smoothing with a wet spoon.
6.Place the rhubarb pieces over (you don’t need to press them into the paste), then scatter with frozen raspberries.
7.Bake for 35-40 minutes or until the pastry rim is dark golden, scattering over the almond slices 10 minutes before the end of cooking (they brown too much if you add them at the beginning).
8.Leave in the tin to cool for 10 minutes. Dust with icing sugar, then slice and enjoy.
