Rhubarb Frangipane Tart

This is my use of some seasonal fruit. I have made a frangipane tart of a sweet shortcrust pastry with pink rhubarb jam, almond frangipane filling and topped with roasted pink rhubarb glazed with rhubarb jam and sprinkled with toasted flaked almonds.

The pastry was an interesting challenge, it was very sticky to roll out so I decided to pop it in the freezer before baking, which resulted in a base that was still undercooked once I had cooked the frangipane. After a second bake it is all ok, although a little dark. Next time, a lower temperature of baking. I was worried that I had overcooked the frangipane but due to the fruit on top it is still moist and delicious. The rhubarb is a lovely light flavour and it all marries together wonderfully. A delicious use of some lovely forced pink rhubarb.