Rhubarb and frangipane tart
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Any fruit would work well here, but the tart rhubarb is especially nice with the pillowy sweet frangipane and tender crust. Orange zest is optional but pairs really nicely with the rest of the flavors.
You'll be eating in: 2 hours, including time to chill the dough.
Active time: 30 minutes
Yield: 1 (9 inch) tart
Ingredients
For the crust:
- 1 1/2
cups (170 grams) all purpose flour
- 1/4
cup (28 grams) confectioners’ sugar
- 1/4
teaspoon salt
- 8
tablespoons (1 stick / 113 grams) unsalted butter, cold, cut into cubes
- 1
large egg yolk
- 2
tablespoons (14 grams) water, cold
For the frangipane:
- 2
tablespoons (30 grams) unsalted butter, room temperature
- 1
egg
- 1/2
cup (50 grams) almond flour
- 1/4
cup (50 grams) granulated sugar
- 1/2
teaspoon almond extract
- 1/2
teaspoon vanilla extract, bourbon, or brandy
pinch salt
For the rhubarb:
- 3/4
pound rhubard, cut into 2 inch pieces
- 1/4
cup (50 grams) white sugar
zest from 1 orange (optional)
Instructions
Preheat
Preheat the oven to 400° F
Make the crust
Pulse flour, sugar, salt, and butter together in a food processor into a coarse meal. Add in egg yolk and water and pulse together to combine. Roll out dough into a circle slighly larger than your 9" tart pan. Press into the pan and trim excess, leaving some hanging over the edge of the pan. Dock the base and refrigerate for 30 minutes.
Par-bake the crust
Place a piece of parchment paper on top of the crust and fill to the rim with pie weights, rice, or sugar. Bake for 20 minutes. Remove from oven, remove the weights and return to the oven for another 5 minutes. Remove and let cool at room temperature. Reduce oven temp to 350°F.
Prepare the rhubarb
In a large bowl, toss the rhubarb with sugar and orange zest and set aside.
Make the frangipane
Beat the frangipane ingredients in a medium bowl with a hand mixer until combined. Refrigerate while the crust cools.
Assemble
When the crust is mostly cool, spread the frangipane and then layer on the rhubarb slices. Drizzle any juice over the top.
Bake
Bake at 350° F for 35 minutes until golden brown and the frangipane is set. Slice and enjoy!
![Bake at 350° F for 35 minutes until golden brown and the frangipane is set. Slice and enjoy!]()
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