Rhubarb Frangipane Tart (Print Version)
# Ingredients:
→ Sweet Tart Shell
01 -
1 ¼ cups flour
02 -
¼ cup powdered sugar
03 -
¼ teaspoon salt
04 -
½ cup cold butter, cut into small pieces
05 -
1 egg yolk
06 -
1 Tablespoon ice cold water, plus more as needed
→ Frangipane
07 -
1 cup almond flour
08 -
½ cup sugar
09 -
7 Tablespoons butter, room temperature
10 -
2 eggs
11 -
¼ teaspoon salt
12 -
½ teaspoon almond extract
→ Assembly
13 -
3-4 stalks fresh rhubarb
14 -
¼ cup apple jelly
15 -
½ teaspoon vanilla bean paste
16 -
½ teaspoon fresh ginger
# Instructions:
01 -
Prepare the sweet tart dough in the food processor.
02 -
Chill the dough in the fridge for an hour. Alternatively, you can press the dough into the pan and put it into the freezer for 30 minutes.
03 -
Roll the dough out to a ⅛ thickness. Transfer to a tart pan. Gently press the dough into the edges of the pan making sure to get it into the grooves.
04 -
Prick the bottom crust with a fork and trim the overhang with a sharp knife. Freeze for 10 minutes or chill in the fridge for 30 minutes.
05 -
Blind bake the crust. Line the crust with parchment and weigh down with pie weights or dried beans. Bake at 425°F for 12 minutes. Remove the parchment paper and reduce the oven temperature to 350°F and bake for another 10 minutes. It should be slightly brown and half baked.
06 -
Make the frangipane by adding the ingredients to a food processor and pulsing until smooth.
07 -
Spread the frangipane evenly in the bottom of the crust.
08 -
Top with rhubarb pieces.
09 -
Bake for 25 to 30 minutes.
10 -
Microwave apple jelly until melted and stir in vanilla bean paste and ginger.
11 -
Brush glaze over tart to add shine.
# Notes:
01 -
This elegant tart combines the tartness of rhubarb with the nutty richness of frangipane and a crisp sweet pastry shell.