Rhubarb Frangipane tart w honey mascarpone and mulled wine syrup
2013-10-31 02:36:52
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.
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/
