RHUBARB FRANGIPANE TART

Ingredients

makes 1 9-inch tart 

  • 1 batch of basic pastry dough

  • 3 stalks of rhubarb

  • ¼ c + 3 tbsp / 100g of butter softened

  • ½ c / 100g of granulated sugar

  • ½ c / 100g of almond flour

  • ⅓ c / 40g of all purpose flour or gluten free

  • ½ tsp vanilla extract

  • 1 egg

  • 2 tbsp of strawberry or apricot jam, thinned with water if too thick to brush onto tart

Equipment: 9-inch deep tart tin with removable bottom, stand or hand mixer

Method

Preheat the oven to 350º 

Make a basic pastry dough: Add the flour, butter, salt, sugar into a large bowl and rumble the ingredients with your fingertips until it looks like crumbs, or pulse in a food processor to create the texture. Then add the wet ingredients to form into a dough, be careful to not overwork the dough. Once a ball is formed, chill for at least 30 minutes in the fridge. 

*for gluten free crust, substitute the all-purpose flour for a gluten free flour and add 1 tsp of Xantham Gum

Roll the chilled dough into a ¼ inch thick, and press into a buttered tart tin. Using a fork made a few pricks in the bottom of the dough to prevent the tart from puffing up while baking. Blind bake at 350º for 10 minutes.

Using a stand or mixer, cream the butter and sugar, then add the vanilla extract and egg. Then mix in the almond flour and flour. Pour the mixture into the baked tart shell. 

Slice the rhubarb into strips and place into a desired pattern. Brush the jam over the top of the tart, if the jam is too thick to brush, add a bit of water to loosen. 

Bake at 350º for 30-45 minutes.