There is one dessert that I could have in the blink of an eye and that is frangipane tart. I love that the addition of rhubarb creates a wonderful balance of flavours between the sweet frangipane and pastry base and the tanginess of the rhubarb. The sweet shortcrust pastry recipe is a super easy Thermomix recipe and you can use it for any other tart if you like. It also makes gorgeous biscuits. You could also swap out the lemon zest for some orange zest to complement a wonderful chocolate tart.
You can prepare the tart case up to a day ahead and leave it uncooked in the fridge to cool. The pastry can also be frozen in a disc shape and you can take it out anytime when you need a quick fix for a lovely dessert.
Place the butter cubes in the freezer for 5-10 minutes then remove and place in the mixing bowl.
Add the plain flour, eggs, icing sugar, vanilla bean paste, lemon zest and milk then combine 20 Sec. / Speed 6. The mixture should resemble crumble and may not be fully incorporated.
Run your hands under cold water then tip the mixture onto the work surface and quickly form into a ball. Shape into a disc. Wrap in cling film and refrigerate for 30 minutes. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4.
Uncover the pastry and place on a lightly floured surface. Roll out the pastry to 0.5cm thickness. Line a 24cm or 27cm round loose bottom tin with the pastry and prick the base with a fork. Chill for 15 minutes.
Line the pastry with greaseproof paper and fill with baking beans (or rice or lentils). Bake for 15 minutes, then remove the beans and greaseproof paper and bake for a further 5 minutes.
Meanwhile, clean the mixing bowl. To make the frangipane, place the caster sugar, plain flour, unsalted butter, eggs, ground almonds and almond extract. Combine 20 Sec. / Speed 4.
Chop the rhubarb into 5cm large pieces. I cut mine at an angle so that I can create a nice pattern. You can do it as you desire.
Remove the tart shell from the oven and leave to cool for a few minutes (you can leave the oven on). Spread the frangipane over the cooked tart base and decorate with the rhubarb.
Bake for about 35 minutes until golden brown and the frangipane is set. Remove and leave to cool before serving.