Rhubarb Frangipane Tart
Homage to the spring rhubarb
Servings: 8 slices
Cost: $3
Ingredients
Pate Sucree
- 6 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1/4 tsp salt
- 1-1/4 cup flour
- 1 egg yolk
- 2 Tbsp water, chilled
Frangipane
- 2 Tbsp unsalted butter, softened
- 2/3 cup sugar
- 1 cup almond flour
- 1/4 cup almond meal
- 2 Tbsp flour
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 2 large eggs
- 4 rhubarb stalks
Strawberry-Cardamom Jam
- 1/2 cup strawberries, stemmed and diced
- 2 Tbsp sugar
- 1 Tbsp honey
- 1 tsp cinnamon
- 1/2 tsp cardamom
Instructions
- Pâté Sucrée: Mix together all the ingredients (except water) until just combined. If needed, add 1 Tbsp of water at a time to hold the dough together. Shape the dough into a circle and chill for 30 min.
- Frangipane: Mix all the franipane ingredients together and set aside.
- Chop the rhubarb. Any style works, but for geometric patterning, cut at the same angles for each piece. Ensure each piece is at least 1 square inch or the rhubarb may not maintain its form.
- Preheat oven to 350ºF.
- Assembling: Roll out the dough to a 12 inch diameter and fit it into a tart pan. Spread the frangipane evenly along the bottom of the lined tart. Place rhubarb pieces on top as desired. Bake for 40 min until crust becomes golden brown. Remove from oven and cool.
- Strawberry Cardamom Jam: While tart is baking, heat up the strawberries with sugar on low heat. Mash to get the juices out, about 10 min and add the rest of the ingredients (honey, cinnamon, cardamon) and stir to combine. Set aside.
- Once tart has cooled, slice and serve with strawberry-cardamom jam. Enjoy!