Rhubarb & orange frangipane tart | recipe.
My parents were coming down this weekend, so I decided to bake something nice, ostensibly for them but actually just because there's a lovely greengrocers near my new practice and it makes me feel very fancy and middle class when I buy forced rhubarb by the pound.
Being February, there are of course rhubarb recipes everywhere, but a large amount of these were for rhubarb crumble type things. If I've spent an ungodly amount of money on the pinkest of pink stems, I want to be able to see them, so no crumble for me (although this is a perfectly respectable use of sad not-pink rhubarb).
This is a recipe from the February edition of Waitrose Food magazine, which I subscribe to because I'm a fan of free coffees, free magazines, and the occasional 10% off Clarence Court eggs. All good things.
The recipe worked very well, although my pastry is very thick through no-one's fault but my own, because I wanted a nice rectangular tart but had no rectangular tart tin so resorted to a loaf pan. Don't do it. Just use a round tart tin like a normal person, but definitely do add in some marmalade to the base, for a bit of a Bakewell twist. And it's never a bad thing to be slightly more edgy than Waitrose Magazine.
To summarise, yes to pink rhubarb, no to pink rhubarb crumble, yes to marmalade, no to loaf pans.