Rhubarb and Frangipane Tart

Pastry:

200g Cold unsalted butter, roughly chopped

250g Plain Flour

120g Sour Cream 

Frangipane:

125g Unsalted butter, softened

165g Caster sugar

2 Eggs

1 1/2 tbs Brandy

1 tbs Plain flour

200g Ground Almonds

1 Bunch young rhubarb, cut into 2cm pieces

35g Sliced Almonds

3tsp Demerara sugar

Thick cream

1. Preheat the oven to 200c.
2. To make the pastry, Process butter, flour and a pinch of salt into a food processor until mixture resembles breadcrumbs, then add sour cream and process until just combined. Shape pastry into individual round tins, prick the base of the tart shells with a fork and freeze for 15minutes.
3. To make frangipane, using an electric mixer, beat butter and sugar until pale and creamy. Add eggs one at a time, then add the brandy, beating until just combined. Add the flour and almonds, and beat until well combined. 
4. Line the  frozen tart shells with baking paper and fill with rice. Place on an oven tray and bake for 10 minutes, then remove the paper and rice. Bake for a further 5 minutes or until almost dry and golden. Cool and reduce the oven heat to 180c.
5. Spoon half a cup of frangipane into each tart tin then press pieces of rhubarb into the frangipane. Transfer to the oven and bake for 20 minutes. Scatter frangipane with almonds and sugar, and bake for a further 10 minutes or until the filling is puffed and firm.
6. Serve warm with thickened cream.

** NOTE: This recipe contains nuts.

(Maggie Beer Recipe)