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Rhubarb bostock with frangipane & rhubarb jam

Want to go straight to the recipe? Click here to go to the rhubarb bostock with frangipane recipe. But if you don’t know what is bostock or what is frangipane, keep reading!

what is a bostock tartine - it's slices of brioche topped with jam and frangipane which is almond cream

What is bostock?

I know that is the question you are asking because my mom asked me that very thing while I was putting these together. Bostock is similar to a sweet tartine: slices of day-old buttery brioche topped with jam and frangipane, then baked in the oven. It’s only the most magical form of breakfast, if you ask me. It combines all my favourite food groups: butter, jam, and frangipane. You can eat bostock for breakfast, but you can also eat bostock as a sweet snack!

Orange blossom rhubarb bostock is made from frangipane

What is frangipane?

I get asked what is frangipane a lot, actually. Frangipane is just a fancy way of referring to almond cream. It’s often used in Italian crostata tarts (which can be filled with frangipane and fruit, like cherries), British bakewell tarts (which are filled with jam and frangipane), and the French pain aux amandes (which is a croissant filled with frangipane and baked in the oven). Frangipane is one of my favourite fillings. I’ve used it in these blueberry almond mini pies and this pluot pistachio tart (well, that last one is frangipane made with pistachios instead of almonds). Frangipane is so versatile and it really is quite easy because the base recipe for it contains equal parts of butter, icing sugar, and ground almonds (the French recipe term for equal parts is tant-pour-tant). An egg, vanilla, and almond extract is added to bring it all together into a flavourful filling for so many classic desserts and treats. You can add a little rum to frangipane for flavour too.

Orange blossom rhubarb bostocks are made from frangipane and baked in the oven until golden brown

For this recipe, I used orange blossom water, which is such an awesome match with rhubarb. I’ve paired rose water with rhubarb before, and so this was a variation on that theme. The bostock are baked in the oven for about 25 minutes or so, on the middle rack of a 350ºF oven, then I move the baking sheet up to the top rack, and turn the broiler on to 450ºF, which helps brown the top nicely (watch it so that it doesn’t burn in the oven!). I also made a quick small batch of rhubarb jam to slather between the frangipane and the brioche. It’s rhubarb season, so rhubarb is what I am craving, but you can use your fave homemade jam. Some people actually dip the stale bread in a flavoured syrup instead. I prefer the jam route, personally.

Perfectly golden brown orange blossom rhubarb bostocks are made from frangipane and baked in the oven until golden brown

Rhubarb bostock with frangipane recipe

Perfectly golden brown orange blossom rhubarb bostocks are made from frangipane and baked in the oven until golden brown
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Rhubarb bostock with frangipane & rhubarb jam

Bostock is a French breakfast made from day-old brioche that is topped with jam and frangipane and baked in the oven. Frangipane is an almond cream used to fill tarts and pastries.

Course Breakfast
Cuisine French
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 390 kcal

Ingredients

For the rhubarb jam

  • 120 grams rhubarb , chopped
  • 67 grams granulated sugar 1/3 cup

For the frangipane

  • 58 grams unsalted butter , room temperature
  • 64 grams ground almonds 2/3 cup
  • 60 grams icing sugar 1/2 cup
  • 1 large egg yolk
  • 1 tsp orange blossom water (feel free to use a little more if you love it!)
  • 1/4 tsp vanilla extract
  • 1 pinch salt

For the bostock

  • 6 slices brioche preferably day-old brioche around 1/2 inch thick
  • 120 grams rhubarb sliced into 18 strips about 2-3" long
  • sliced almonds
  • icing sugar

Instructions

To make the rhubarb jam

  1. Combine the ingredients in a small pot. Heat the mixture on low to dissolve the sugar and help the rhubarb release some of its water. Increase the heat to medium–high and bring the mixture to a boil. Boil the jam until it is thick (the temperature will be between 101 ºC and 105 ºC when it's set). Take the jam off the heat and let cool completely.

To make the frangipane

  1. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, ground almonds, and the sugar. When the mixture resembles a thick, creamy paste, beat in the egg yolk, scraping down the sides of the bowl as needed. Add the orange blossom water, vanilla, and salt, and mix it in.

To assemble the bostock

  1. Preheat the oven to 350 ºF. Place the 6 slices on a parchment-lined baking sheet. Divide the jam between the slices and smear it on evenly. Divide the frangipane between the slices, in dollops. Spread carefully with an offset spatula. This isn't easy to do so take your time to cover the jam and smear the frangipane from edge to edge. It will look rustic. Don't worry. Press 3 strips of rhubarb into the frangipane layer, then sprinkle with sliced almonds.

  2. Bake the bostock in the preheated oven for about 25 to 30 minutes until the edges begin to brown and the rhubarb slices are soft.

  3. Transfer the baking sheet to the top rack of the oven and switch the oven setting to broil and the temperature to 450 ºF. Broil the bostock to lightly brown the tops (watch it so it doesn't catch fire or scorch too much).

  4. Let cool slightly (or completely), then transfer the bostock to plates and serve warm or room temperature, dusted with powdered sugar.

 

Rhubarb bostock with frangipane almond cream and rhubarb jam

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4 Responses to Rhubarb bostock with frangipane & rhubarb jam

  1. Dawn - Girl Heart Food June 16, 2017 at 10:45 am #

    I’ve never heard of bostock until now, but it sounds freakin’ fabulous! This would be such a lovely recipe to have for weekend brunch with lots and lots of coffee! We grow rhubarb in our garden and it’s finally starting to come up (yay!). This recipe would be a great use of it 🙂

  2. Denise from UrbnSpice June 16, 2017 at 10:50 am #

    Gosh! You had me at brioche, and then at frangipane. It is a brilliant idea idea. I love your idea of using orange blossom or rose water to pair with rhubarb. Thanks for the inspiration, Janice

  3. Gabrielle @ eyecandypopper June 16, 2017 at 11:10 am #

    Oh. My. Goodness. I had no idea what bostock was, but you had me with frangipane! So good! I used to eat Galette des rois in France, made with almond paste, and of course croissants aux amandes! Yum! This recipe sounds so simple to make, but ticks all the special treat boxes with the tartness of the rhubarb! I’m drooling!

  4. Mardi (eat. live. travel. write.) June 17, 2017 at 10:45 am #

    I have never heard of a Bostock before (!) but now I’m determined to make this! Especially since I have some rhubarb hanging around at home right now. SO pretty!

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