Rhubarb Ginger Frangipane Tart
Ingredients
- For the pastry
- 150 g plain flour
- 1 tablespoon caster sugar
- 80 g unsalted butter, softened
- 1 medium egg
- For the base filling
- 4 sticks rhubarb, chopped
- 3 tablespoons caster sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- For the frangipane
- 150 g margarine (Stork® or other)
- 150 g caster sugar
- 2 eggs
- 150 g ground almonds
- 1/2 teaspoon lemon juice
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