Rhubarb and Frangipane Tart

Rhubarb Compote

2 cups fresh chopped rhubarb, washed

Juice and zest of one orange

1/4 cup maple sugar or brown sugar

Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Cover and simmer gently for about five minutes. Rhubarb will begin to soften.

Uncover and continue to cook another five minutes. Remove from heat, cool.

Gluten-Free Shortcrust Pastry

125ml sour cream

450g gluten free plain flour, and extra for dusting.

200g unsalted butter, chilled

2g xanthan gum

2 free range egg yolks

1/3rd a cup of caster sugar

To make the pastry, dice the butter, then rub into the flour and xanthan gum until the mixture resembles fine breadcrumbs. Add the sour cream and egg yolks and continue to knead until the dough starts to incorporate into a ball. Wrap the dough in plastic film and refrigerate for 20 minutes.

Dust a flat surface with the extra flour and roll the chilled pastry out until 3 mm thick and place into a pie tin or tart pan. Pearce with a fork and place a sheet of baking paper on the pastry, fill with beans or pie weight and blind bake for 15 – 20 minutes.

Almond Frangipane

240g unsalted butter

300g caster sugar

4 eggs

1/4 cup spiced rum or brandy

40g gluten free flour

400g almond meal

To make the frangipane, place the butter and caster sugar in to a bowl and beat with an electric mixer until light and creamy – approximately 6 minutes. Then add the eggs, one at a time, then the brandy. Mix for a further 1 minute and then add the flour and the almond meal, mix until well combined. Set aside until ready to use.

Spoon the rubarb into the tart shell and cover with the frangipane. Bake at 170c for 35 - 40 minutes. Allow to cool and serve at room temperature.