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Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup

rhubarb frangipane tart

Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup
Serves 10
A nice wintery dessert although you can be creative and replace the rhubarb with any fruit that's in season such as plums, figs or quince.
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Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Prep Time
1 hr
Cook Time
45 min
Total Time
1 hr 45 min
Rhubarb
6 Rhubarb sticks
1C sugar
1C water
Sweet pastry
-see Chocolate Tart Recipe
Frangipane
120g butter
120g sugar
130g ground almonds
3 eggs
Zest of one lemon
Mulled wine syrup
375ml rhubarb poaching liquor
250ml red wine
1 vanilla pod
2 clove
1/2 orange zest
1 cinnamon quill
Honey mascarpone
300ml mascarpone
75g honey
For the rhubarb
Cut rhubarb into lengths. Make a stock syrup by gently heating the sugar and water until the sugar dissolves. Cook the rhubarb in the syrup in a low oven covered with tin foil until just under cooked. Remove from liquor. Reserve the poaching liquid for the mulled wine syrup.
For the Frangipane
Make the sweet pastry and blind bake (see chocolate tart recipe). Cream the butter and sugar. Beat in the eggs one at a time. Add the finely grated lemon zest and almonds. Place the rhubarb in the baked pastry case, top with frangipane mix and bake at 160 for 30-35mins turning once, until golden brown and cooked through.
For the mulled wine syrup
Combine all the ingredients together and simmer until reduced by ¾. Should be able to coat the back of a spoon but not “sticky”.
For the mascarpone
Combine together gently. Be careful not to over mix or it will split. You can adjust the sweetness as desired.
MacLean Fraser http://macleanfraser.com/

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