Preparation: 15-20 minutes
Cooking: 15-20 minutes
Serves: 4 people
Ingredients
- 4 Sweet Pastry Cases
- 125g Unsalted Butter
- 125g Caster Sugar
- 1 Large Egg
- 125g Ground Almonds
- 40g Chopped Stem Ginger
- 280g Rhubarb
- 20g Flaked Almonds
- 1 oranges
- 80g crème fraiche
- 20g icing sugar
Method
Place 4 deep sweet pastry tartlet cases on a baking tray
Mix softened butter with caster sugar then add 1 beaten egg , fold in the ground almonds , chopped stem ginger and the zest from one orange.
Fill the pastry cases with the frangipane and top with batons of rhubarb, flaked almonds and more grated orange zest , then bake for 15- 180 mins at 170c
Once cooked serve with crème fraiche mixed with icing sugar and orange zest.
Finish with orange segments.
