Roasted rhubarb and frangipane tart with marmalade ice-cream
This looks like quite a lot of ingredients but it's actually quite easy to make, and definitely worth the effort. If you dont have an ice-cream maker then the tart goes equally well with some clotted cream or custard.
For the ice-cream
1 vanilla pods
250 ml milk
175 g caster sugar
750 ml double cream
10 eggs, yolks
6 tablespoons orange marmalade (I used quite a chunky marmalade
50 ml Grand Marnier (optional)
For the Pastry
375g plain flour plus extra for dusting
1 tbsp caster sugar
225g unsalted butter, cut into cubes
1 free-range egg
2 tablespoons ice-cold water
For the frangipane
200g unsalted butter, softened
200g caster sugar
2 free-range eggs
200g ground almonds
For the tart filling
400g rhubarb, washed and cut into 3cm pieces
3 tablespoons caster sugar
First make the ice-cream. Split the vanilla pod in half lengthways and remove the seeds. Place the milk, vanilla seeds and pod, and the cream in a pan and bring to the boil. In a separate bowl whisk the egg yolks and the castor sugar until think and pale. When the cream mixture has boiled pour the mixture slowly on to the eggs whisking all the time. Return to the pan and continue to cook until the mixture has thickened. Pour the mixture into an ice cream machine and churn until the ice cream is nearly set. Put the marmalade (and Grand Marnier if using) in a bowl and mix with a spoon so that it’s soft. Add the marmalade to the ice-cream maker and continue to churn until the marmalade has just mixed through the ice-cream. Freeze until needed.
Then make the rhubarb filling. Place the rhubarb pieces into a shallow baking dish and sprinkle over the caster sugar. Cover with foil and bake in an over at 200℃ for 20 minutes. Remove the foil and cook for a further tem minutes or until soft. Place the rhubarb in a sieve over a bowl to drain off the liquid. You don’t want the rhubarb to be too wet when you use it because it can make the finished tart soggy. Reserve the liquid and set to one side.
For the pastry, sieve the flour into a large mixing bowl and add the sugar. Add the cubed butter into the bowl and rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.
In a jug, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.
Slowly bring the ingredients together with your hands to form a dough. Turn out onto a lightly floured work surface and knead the dough, then wrap it in cling film and refrigerate for at least 30 minutes.
Turn the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter, making sure that you have greased the tins well. Trim away any excess pastry and return to the fridge while you are making the filling
For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Put the rhubarb mixture into the tart case and carefully spoon the frangipane mixture over the top. Smooth over the surface with a spatula.
Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown.
Remove the tart(s) from the oven. Dust with icing sugar and serve warm with the ice-cream.