A version of the Classic Bakewell tart, with its shortcrust pastry and Frangipane filling, this tart also has fresh rhubarb on top of the filling and a bit of orange zest in the frangipane. Finished with some toasted almonds and a bit or confectioner’s sugar, this tart is tender, buttery with tangy and sweet notes from the rhubarb and the orange zest!
Recipe is inspired by and adapted from one from Mary Berry, as seen on BBC . Tastes best the day after it’s baked.
Special equipment needed: hand- or stand-mixer, tart pan or Springform pan. For the crust, you could use a Food processor, like I did, or mix with a pastry cutter or by hand.
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