H
THESE DIVINE
DESSERTS- These are delicious
accompanied with cream,
custard or ice cream.- Wrap any leftover pastry
in cling film and freeze for
later use.
-^ You can also use ready-
made puff-pastry instead.
- Wrap any leftover pastry
Tips...
COSYUP WITH
THESE DIVINEindulgence
Rhubarb galettes
MAKES 6
1¾ cups plain flour
2 tbsp pure icing sugar, sifted
Pinch of salt
250g chilled unsalted
butter, chopped
(^1) / 3 cup cold water
1 bunch rhubarb, trimmed,
cut into 6cm pieces
½ cup caster sugar
1 egg, lightly beaten
Icing sugar, to dust
FRANGIPANE
90g unsalted butter, chopped
(^1) / 3 cup caster sugar
(^2) / 3 cup almond meal
1 egg, lightly beaten
1 tsp vanilla essence
1 In a large bowl, sift the flour,
icing sugar and salt together.
Add the butter to the flour
mixture and rub together,
using your fingertips, until
almost combined. Make a
well in the centre and add the
water, mixing to a firm dough.
2 Roll it out onto a lightly-
floured board to a 20cm x
50cm rectangle (you should be
able to see streaks of butter
in the mix). Fold the dough
into thirds. Give the dough
a quarter turn and roll it out
again. Repeat the process
of folding, turning and rolling,
twice. Cover and chill in the
fridge for 30 minutes.
3 In a shallow dish, place the
rhubarb and sprinkle the sugar
over. Set aside for 30 minutes.
4 For the frangipane, in a food
processor, combine the butter
and sugar. Pulse to combine.
Add the almond meal, egg
and the vanilla, processing to
a smooth paste.
5 Preheat oven to very hot,
220°C. Line an oven tray
with baking paper.
6 Roll the dough out on a
lightly-floured surface until 5mm
thick. Cut it into 6 rectangles
measuring 8cm x 12cm each.
Spread frangipane evenly over
each rectangle, leaving a 1cm
border. Top with rhubarb stems.
Sprinkle with extra sugar and
brush the border with egg.
Place on the oven tray and
bake for 10 minutes.
7 Reduce oven to 180°C. Bake
for a further 15-20 minutes or
until crisp and golden. Serve
dusted with icing sugar.
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