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Rhubarb & Raspberry Frangipane Tart with Almond Praline

Claudia Brick
  • 130 minutes
  • Serves

INGREDIENTS

1

Juice and peel of 2, oranges

1 tsp

Lemon, zest

1 cup

Raspberries, fresh or frozen

400 g

Rhubarb

1

Egg

1

Egg white

1 tsp

Lemon juice

1/4 cup

Brown sugar

160 g

Caster sugar

1 3/16 cups

Castor sugar

228 g

Flour

2/3 cup

Icing sugar

1

Icing sugar to dust

1 pinch

Salt

1 tsp

Vanilla essence

200 g

Almonds, ground

3/4 cup

Almonds

165 g

Butter

140 g

Butter, unsalted

1

Mascarpone

1/2 cup

Water