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This tart is a heavenly mix of gin, rhubarb, ginger and frangipane!
Oct 15, 2021
Anyone who has tried our fabulous homemade rhubarb and ginger gin recipe will know what a fantastic flavour combination juniper, rhubarb and ginger truly are. We are always looking for ways in which we can bring that wonderful trio of flavours together and this incredible rhubarb, gin, ginger and almond tart recipe is one of our absolute favourites.
The fragrant, delightfully nutty, mellow frangipane (an easy to whip up almond paste) at the heart of this tart is brimming with almond notes that complement the sweet-tart rhubarb, zesty ginger and rich juniper tones from the fruit and gin so remarkably well. The biscuity tart case then adds some wonderfully crunchy texture!
Not only is it a great way to use up any rhubarb you might have but it’s so easy to make too.
Rhubarb, Gin-ger & Almond Tart
Which gin should I use for this baking recipe? Any London Dry will work here, however, to really take this recipe to the next level, we recommend choosing a rhubarb-flavoured gin like Nelson’s Rhubarb & Custard Gin or Warner’s Rhubarb Gin. Of course, you could also make your very own homemade rhubarb and ginger gin using our recipe, which you can find here!
For the tart case:
150g softened, unsalted butter
300g plain flour
1 egg yolk
2 whole eggs, beaten (keep them separate)
80g icing sugar
For the frangipane:
2 eggs
110g ground almonds
110g softened, unsalted butter
1 tbsp plain flour
2 tsp almond extract
110g caster sugar
For the rhubarb:
4 stalks of rhubarb, cut into small rectangles
2 tbsp rhubarb jam
100ml rhubarb gin
1 tsp fresh grated ginger
For the tart case:
- Cream together the icing sugar and the butter. Mix in the eggs one at a time, making sure the first is fully incorporated before adding the second. Sift the flour into the bowl and mix into the mixture - only mix until no dry flour is visible, being careful not to overwork the dough. Press the dough into a rough disc shape and then leave in the fridge wrapped in cling film for 1 hour at least.
2. Roll the pastry into a flat disc around 5mm thick on a lightly floured surface. Place the dough into a loose-bottomed tart tin lightly greased with butter, delicately working the dough into the corners. The dough-lined tart tin in the fridge for another hour at least. Preheat your oven to 180c.
3. Prick the base of the tart and place a baking parchment filled baking beans in the tart case. Bake in the oven for 30 minutes, remover the baking beans, egg-wash the pastry and then bake for a further 30 minutes or until the pastry is golden. Allow to cool and then trim the edges with a serrated knife if they need tidying up.
Cream together the icing sugar and the butter. Mix in the eggs one at a time, making sure the first is fully incorporated before adding the second. Sift the flour into the bowl and mix into the mixture - only mix until no dry flour is visible, being careful not to overwork the dough. Press the dough into a rough disc shape and then leave in the fridge wrapped in cling film for 1 hour at least.
2. Roll the pastry into a flat disc around 5mm thick on a lightly floured surface. Place the dough into a loose-bottomed tart tin lightly greased with butter, delicately working the dough into the corners. The dough-lined tart tin in the fridge for another hour at least. Preheat your oven to 180c.
3. Prick the base of the tart and place a baking parchment filled baking beans in the tart case. Bake in the oven for 30 minutes, remover the baking beans, egg-wash the pastry and then bake for a further 30 minutes or until the pastry is golden. Allow to cool and then trim the edges with a serrated knife if they need tidying up.
For the frangipane:
- In a big mixing bowl, cream the sugar and butter together. Add one of the eggs and mix until combined. Sift in the flour and mix that into the mixture. Add the remaining egg and mix until the mixture is smooth. Incorporate the ground almond and almond extract.
This mixture makes more than enough for one tart but not to worry, the frangipane can be frozen and kept for use at a later date.
In a big mixing bowl, cream the sugar and butter together. Add one of the eggs and mix until combined. Sift in the flour and mix that into the mixture. Add the remaining egg and mix until the mixture is smooth. Incorporate the ground almond and almond extract.
This mixture makes more than enough for one tart but not to worry, the frangipane can be frozen and kept for use at a later date.
Build, bake and glaze:
1. Preheat your oven to 180c. Make an even layer of frangipane on the bottom of the tart case, around 1 cm thick. Place the rhubarb over the top of the frangipane in an even layer, making a pattern of your choice, making sure as much of the frangipane is covered as possible. Bake for around 40 - 50 minutes. Allow to cool on a cake rack.
2. Make the glaze by adding rhubarb jam and ginger to a saucepan on medium heat. When the jam has melted down and is just starting to bubble, remove from the heat and stir in the gin. Allow to cool slightly before brushing over the top of the rhubarb and almond tart. Enjoy!
