are we still baking with ALL the fresh rhubarb? ok good, because you need to add this rhubarb frangipane to your summer baking list next! i shared this super simple french strawberry rhubarb cake a few weeks ago & everyone loved it, so let's step up our rhubarb game again. a frangipane tart is a tart filled with an almond based pastry & topped with fresh fruit. both the crust & the filling is made with bob's red mill finely ground almond flour & flavoured with almond extract. i think almond extract makes everything taste that much better.
the tart itself is not overly sweet, so the rhubarb is brushed with a touch of simple syrup to give a little sweetness to the tart rhubarb. whenever making a frangipane i love getting extra fancy with the design, but feel free to keep it as simple as you'd like. just be sure the rhubarb strips are cut evenly so they all cook at the same time. lastly, this recipe can be made into one large tart or two small tarts (as i did above). i highly recommend using a tart pan with a removeable bottom as it makes it much easier to sliced & serve!
ingredients
for the crust
- 1 1/4 cups bob's red mill all purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, cold & cubed
- 1 large egg yolk
- 2 tablespoons ice water
- 1 teaspoon pure vanilla extract
for the filling
- 1/2 cup unsalted butter, melted & cooled
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup bob's red mill finely ground almond flour
- 1/4 cup bob's red mill all purpose flour
- 4 stalks of rhubarb, sliced
- simple syrup, for brushing
directions
for the crust
- in a large mixing bowl whisk together the flour, sugar & salt until combined.
- add the butter. using your hands work the butter into the flour mixture until a crumbly consistency is formed.
- in a small mixing bowl whisk together the egg yolk, water & vanilla. add to the crumbly mixture & work in until a dough comes together.
- shape dough into a disk & wrap in plastic wrap. refrigerate for a minimum of two hours or overnight.
- roll chilled dough out to a 1/4 inch thickness. gently lift & transfer to a 10-inch tart pan (or two 6-inch tart pans) with a removable bottom. press in to shape & trim edges.
- using a fork, poke a few holes in the crust & chill in the refrigerator while you prepare the filling.
for the filling:
- preheat oven to 350 degrees.
- in a large mixing bowl whisk together the butter & sugar. add the eggs one at a time, followed by the vanilla & almond extract. beat until incorporated.
- stir in the flours & beat until mixture is smooth. transfer mixture to the prepared tart shell(s).
- top with sliced rhubarb & brush with simple syrup.
- bake for 35 minutes, until a toothpick inserted in the centre comes out clean. brush the top once more with simple syrup & let cool to room temperature before serving.
- dust with powdered sugar & serve with a scoop of vanilla ice cream if desired!
