Rhubarb and Orange Scented Frangipani Puff Tart

I love frangipani, it is one of those concoctions that lends itself to different seasons, fruits and flavours. A classic frangipani is simply flavoured with vanilla essence and a touch of brandy or kirsch,   here we add a hint of the exotic with fresh orange juice and orange blossom water, both of which couple beautifully with the rhubarb. Puff tarts are incredibly easy to prepare,  but if you wanted something a bit more delicate then do make a short crust pastry, line an oblong or square baking tin and fill it with the almond and rhubarb as we do here. The joy of frangipani tarts is that more often than not there is no baking blind, so no worry that your beautiful shell is going to shrink away to nothing before you have got as far as filling it!   Continue reading →