Of all the puddings I pull out for dinner parties this one might be my favourite. I love the chewy sweetness of almond frangipane against soft cooked fruit.
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Perky pink rhubarb brings a subtle sharpness that is perfect when paired with sweet almondy frangipane. Forced rhubarb is in high season now but come summer this tart is also delicious made with stone fruits, such as apricots and plums.
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You cannot go wrong when serving a Tarte Tatin for pudding. I am yet to meet a person that does not ‘ooh’ and ‘ahh’ at the sound of it. I add a little fresh thyme to mine for a delicate aromatic flavour. Serve this with good quality crème Fraiche or vanilla ice cream.
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When we were children we had a gooseberry bush in the garden. My mother would make countless crumbles, jams, chutney and fools with the tart slightly fuzzy berries and whenever she wasn’t looking we’d eat them straight off the bush. I can never resist buying a punnet when I see them.
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This is a crustless tart made with a naturally gluten free almond frangipane. The rhubarb gives it a wonderful sweet tang. I chose to use marmalade for the glaze and if you like a little sharpness you’ll enjoy it immensely.
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Golden crumbly pastry with boozy, sticky, festive spiced fruit. A little like a giant mince pie.
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A slightly boozy take on the classic pecan pie with a honey sweetened centre and a crisp vanilla pastry.
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