Well, what else could I make, when you have Gin and Tonic staring at you, as if saying: use me, use me please!! With my Forced Rhubarb nearly coming to an end, and with the naturally grown Rhubarb soon to harvest, I decided to try out this recipe, I have been working on, with one of my favourite tipple.
I have made Rhubarb Gin before as well as Rhubarb Cake, so why not merry the two and see what the product is. A really delicious Gin infused Rhubarb Frangipane, of course. Trialled a few times and the best result came from Rhubarb that was infused in Gin for about 2 hours. No longer as the natural colours from the Rhubarb will ‘drain out’ leaving the Rhubarb looking a little on a peaky side.
As this is a Frangipane Tart, the pastry dough should neither be too wet or too dry and allow dough to rest prior rolling and rest again after rolled and laid in the baking tin. Half way through the cooling session preheat the oven to 190˙C (fan). When 15 minute resting time is up, place a scrunched up piece of baking parchment onto the pastry and weighted down with blind baking beans.
In the mean time whilst the pastry is baking, make the frangipane mix as well as arrange the Gin soaked Rhubarb pieces on a plate. This helps with the speed required to work with batter being added to hot pastry and crucial not to allow the pastry to cool down too much. Simply transfer the pre-arranged pieces one by one with speed onto the batter filled hot pastry.
Whilst the Frangipane is baking, make Sugar syrup, using the remaining Rhubarb juice and 3 tablespoons of Tonic Water.
Do not allow the syrup to boil, it needs to be a running texture, which will help when basting the warm frangipane easier.
Once the 30 minute baking time is up, check to see if Frangipane as set. If set, turn the oven off and allow to cook a further 5 minutes and remove the tray out of the oven. Allow to cool for 10 minutes and baste the Frangipane Tart with the syrup. Allow to cool completely in the tin, before removing it carefully and cutting into even pieces.
Serve with a dollop of Crème Fraîche or a generous Scoop or two of Ice Cream.
If Gin is not your drink, how about Rum Punch: Rhubarb infused with Spiced Rum with a glaze of Cane Sugar syrup , or a take on Cosmopolitan: Rhubarb infused with Vodka (adding Triple Sec is optional) and Lime Juice, with a final glazing with Cranberry syrup.
G&T Rhubarb Frangipane
Young stems pieces of Gin infused Rhubarb coupled with sweet Frangipane Tart
- 180g Rhubarb pieces, cut at diagonals
- 30ml Gin
- Squeeze of Lemon juice PASTRY
- 200g Plain Flour
- 100g Cold cubed Butter
- 40g Icing Sugar
- 2 to 3tbsp Cold Milk to bind FRAGIPANE
- 80g each: Softened Butter, Caster Sugar, Egg and Almonds
- 1/4tsp Zest of Lemon SYRUP
- 35g Caster Sugar
- 3tbsp Tonic Water
- Soak Rhubarb pieces in Gin and Lemon juice for 2 hours
- Make pastry, bu rubbing in Butter into flour until it resembles breadcrumbs and sugar, mix will. Bind with milk to form a dough ball. Chill for 5 minutes. Roll out to thickness of 1cm and lay in a greased 20cm loose bottom tart tin, trimming off excess pastry. Chill again for 15 minutes. Preheat oven at 190˙C. Remove tin and place a piece of scrunched baking paper onto the pastry topped with baking beans. Bake for 20 minutes, remove the beans and parchment and bake for a further 5 minutes.
- Whilst pastry is baking, make the Frangipane batter: whisk butter and sugar. Add egg and whisk again. Stir in zest and fold in the ground almonds.
- Top pastry with batter mix and arrange the rhubarb pieces, pressing them in slightly. Bake for 30 minutes or until the batter is set.
- Make Syrup by heating the remaining Rhubarb juices with the sugar and tonic water.
- Remove the Tart from the oven, allow to cool for 10 minutes, before basting with all the syrup evenly.
- Allow to cool completely, before slicing and serving.