Rhubarb frangipane crostatas with custard

Rhubarb frangipane crostatas with custard

The Pie Project
Kirsten Jenkins

Crostatas are a great beginner’s pie, as they can be a bit wonky and random and still look really cool – you just have to run with it. We both love adding herbs to desserts and the rosemary in this adds a really rich savoury element to the rhubarb and sweet almond frangipane. — Phoebe


Quantity Ingredient
2 x 435g frozen careme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3 mm
250g rhubarb, trimmed and cut into 6–10 cm lengths
2 teaspoons finely chopped rosemary leaves
150g caster sugar
90g unsalted butter, at room temperature
1 orange, finely grated zest
2 teaspoons vanilla bean paste
1 egg
150g almond meal
3 teaspoons cornflour
thick vanilla bean custard, to serve


  1. Cut out six 16 cm circles from the pastry and lay them on three baking trays lined with baking paper. Chill while you make the filling.
  2. Combine the rhubarb, rosemary and 70 g of the sugar in a bowl. Set aside to macerate for 15 minutes. Preheat the oven to 200°C.
  3. Beat the butter and the remaining 80 g sugar until pale using an electric mixer. Beat in the orange zest and vanilla, then the egg. Finally, beat in the almond meal and cornflour.
  4. Divide the frangipane mixture between the pastry circles (still on their trays), leaving a 2 cm border all the way round. Top with the macerated rhubarb and fold over the edges slightly to enclose. Bake for 15 minutes or until the pastry is golden and the rhubarb is tender. Cool slightly, then drizzle with custard to serve.
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