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On Tuesday a very rare thing happened, Mr Bake and I were both off work and the juniors were in school so we decided a treat was in order. I didn’t tell Mr Bake where we were off to and he tried to guess for the whole 50 minutes it took us to get there (as well as complain about how hungry he was!). Our treat? Breakfast at Bettys Tearoom in Ilkley, North Yorkshire.

Bettys tearoom is a Victorian style tearoom that’s most famous for afternoon tea, but their breakfasts are pretty awesome too. I had brioche french toast with bacon and first a coffee made with chocolate syrup and cinnamon and then some china rose tea, whilst Mr Bake had kedgeree and black coffee. It was a strictly no phones environment which was lovely and meant we could have a very good chat about trying to sell our house ( which we are trying to do at the moment) and me maybe going back to university to complete my Masters Degree.

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Mr Bake bought me some macarons and we got some nice bread to have with our dinner. The passion fruit macarons were amazing! As Mr Bake paid for these he spotted a rhubarb Frangipane tartlet that he commented on and I replied that I thought I had a recipe for something similar so of course he’s nagged me since to be making it! As it was, the recipe I had was for rhubarb cheesecake so I had to cobble this together from a variety of recipes but I’m happy with how it turned out.

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Rhubarb Frangipane Tart

Pate Sucree dough

Frangipane
100g unsalted butter, soft
45g caster sugar
2 eggs
75g plain flour
1/2 tsp baking powder
100g ground almonds
1 tsp almond extract

2 large sticks of rhubarb
100g caster sugar
1 orange zested and juiced
2 cloves of cardamon crushed
30g flaked almonds toasted

1. Line a 28cm tart tin with the Pate Sucree dough and chill for 1 hr.
2. Slice half the rhubarb thinly (I cut mine into 3 inch lengths and then sliced length wise) and lay flat in a tray. Pour over 1/2 the orange juice and zest and half the sugar.
3. Blind bake the pastry case at 180c for 15 minutes with baking beans. Remove beans and bake for 10 more minutes.
4. Whilst the pastry is baking chop the other half of the rhubarb and place in a small pan with the rest of the sugar, the cardamon and orange juice. Stew for 15-20 minutes until you have a rhubarb jam.
5. To make the Frangipane, mix together the butter and sugar. Add the eggs and 1 tablespoon of flour and mix. Then add the remaining ingredients and mix to a paste.
6. Stream the rhubarb jam in the base of the pastry case. Cover with Frangipane and top with rhubarb slices.
7. Bake for 45 minutes until golden brown.
8. Top with toasted almond slices, remaining orange zest and a dusting of icing sugar.

Serve warm with cream or vanilla yoghurt.

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