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Frangipane and Rhubarb Tart
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This tart uses ready-made pastry, flavoured with cinnamon sugar for a more biscuity texture. It's easy to make and can be prepared ahead and chilled overnight or frozen. Thaw in the fridge before serving. We used forced rhubarb , but new season outdoor rhubarb works just as well.
Makes: 10-12 slices
Typical values per serving:
This recipe was first published in March 2004.