Gin-Poached Rhubarb Tart with Almond Frangipane
This sophisticated tart balances the sharp acidity of spring rhubarb with the botanical complexity of London Dry Gin. Nestled in a rich, buttery almond frangipane, the gin-poached fruit creates a visually stunning and flavor-packed centerpiece.
- Prep
- 30 min
- Bake
- 45 min
- Serves
- 8
- Level
- Intermediate
- Per serving
- 420 kcal
Method
Preheat your oven to 375°F (190°C). Line a 9-inch tart tin with the shortcrust pastry, trim the edges, and prick the base with a fork. Blind bake with pie weights for 10 minutes, then remove weights and bake for another 5 minutes until pale gold. Set aside to cool.
In a wide skillet, combine the gin, half of the sugar (50g), and the crushed juniper berries. Bring to a gentle simmer over medium heat.
Add the rhubarb stalks in a single layer to the skillet. Poach for 3-5 minutes until just tender but still holding their shape. Carefully remove the rhubarb and set aside on a plate to cool. Simmer the remaining liquid until it becomes a light syrup, then reserve.
To make the frangipane, cream the softened butter and the remaining 50g of sugar together until light and fluffy. Beat in the eggs one at a time, followed by the ground almonds and orange zest.
Spread the frangipane mixture evenly over the bottom of the pre-baked pastry case.
Arrange the gin-poached rhubarb stalks on top of the frangipane in a decorative pattern, pressing them down slightly.
Bake the tart for 30-35 minutes, or until the frangipane is set and golden brown.
While still warm, brush the reserved gin syrup over the rhubarb. Allow the tart to cool completely before slicing.
Notes from the kitchen
Ensure the rhubarb is not overcooked during poaching; it should be 'al dente' as it will soften further in the oven.
For a more intense botanical flavor, add a strip of lemon peel or a star anise to the poaching liquid.
If your rhubarb is very thick, slice the stalks in half lengthwise before poaching so they cook evenly.
Serve with a dollop of gin-infused whipped cream for an extra punch of flavor.
