Don’t let the photo scare you: you DO NOT have to weave your rhubarb slices to enjoy this Rhubarb Frangipane Tart. You could lay them on top of the delicious almond-based frangipane filling any-which-way and the flavor would be just as delicious. If you’re brave, however, and willing to spend a little time slicing stems of rhubarb on a mandoline, it is much easier than it looks. We promise. Head to your local farmer’s market to pick up rhubarb and you can even look for locally made flour as well. In both cases, fresh and local flavors add to the impact on the tastebuds.
What is Frangipane?
Frangipane is a sweet custard cream which uses almonds. It’s a base for various pastries and desserts. This blend of butter, sugar, eggs, and ground almonds creates a rich but also dense filling with a moist, slightly chewy texture. Due to its texture, frangipane usually maintains its shape during baking, making it ideal for tarts, cakes, and pastries. Especially in the case of our Rhubarb Frangipane Tart, it adds a distinctive nutty flavor and smooth consistency that takes this recipe over the top.
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Rhubarb Frangipane Tart
Description
A tart that takes inspiration from the flourishing produce at farmer’s markets.
Ingredients
For the crust:
- 4 1/2 oz butter, softened
- 3 oz confectioner’s sugar
- 2 egg yolks
- 1 tbsp heavy cream
- 2 tsp vanilla extract
- 1/4 tsp Kosher salt
- 8 oz all-purpose flour
For the frangipane filling:
- 2 1/2 oz ground almonds
- 1 1/2 oz confectioner’s sugar
- 1/4 tsp Kosher salt
- 1 3/4 oz butter, softened
- 1 egg yolk
- 2 oz heavy cream
For the rhubarb topping:
- 2 cups rhubarb jam
- 30 thinly sliced pieces of rhubarb
Instructions
- In a stand mixer with the paddle attachment, beat the butter and sugar together at medium speed until creamy, 2 minutes. Add the egg yolks, cream, vanilla and salt, and beat for another minute at medium speed.
- Add flour and mix on low until just incorporated. Make into a dough with your hands.
- Lightly press the tart dough into your tart pan.
- Use your hand and fingers to press it around and up the sides of the pan. Make sure to get the dough the same thickness all over. Place tart pan on a baking sheet and freeze for about 20-30 minutes.
- For the filling, in a stand mixer with the paddle attachment, beat the ground almonds, sugar, salt and butter until creamy and lighter, 2-3 minutes.
- Add the egg yolk and cream and beat again until incorporated, about 1 minute.
- Scrape mixture out of stand mixer bowl and into cooled tart shell. Then add the 2 cups of rhubarb jam and spread evenly.
- Top with thinly sliced pieces of rhubarb. (We choose to lattice the pieces, but you can arrange these any way that you’d like.)
- Preheat the oven to 350°F.
- Bake until the frangipane is just set, 25-30 minutes. Leave to cool on a wire rack.
- Eat warm or cold!
Recipe and Styling Anna Franklin
Photography by Dave Bryce
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