Description
Follow these steps to create an elegant rhubarb tart featuring a geometric design atop a rich almond frangipane filling and a crisp shortcrust pastry.
Ingredients
Scale
- 1 recipe Pâte Sablée (Shortcrust Pastry)
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (100g) almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 pound (about 450g) fresh rhubarb stalks
- 2 tablespoons granulated sugar (for rhubarb)
- 1 tablespoon lemon juice
- 2 tablespoons apricot jam, for glaze
Instructions
- Prepare the Pâte Sablée, chill it for at least 30 minutes, then roll it out and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and chill the lined pan for another 30 minutes.
- Preheat your oven to 375°F (190°C). Line the chilled pastry shell with parchment paper and pie weights. Bake for 15 minutes (blind bake). Remove weights and paper, then bake for another 5-7 minutes until lightly golden. Let cool slightly.
- Prepare the frangipane: Cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the almond flour, all-purpose flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Prepare the rhubarb: Trim the ends off the rhubarb stalks. Slice the stalks thinly on a sharp diagonal, aiming for pieces about 1/8 inch thick. In a bowl, gently toss the rhubarb slices with 2 tablespoons of sugar and the lemon juice.
- Spread the frangipane evenly into the bottom of the partially baked tart shell.
- Arrange the rhubarb slices over the frangipane to create your geometric pattern. Start from the outside edge, overlapping the slices slightly in a circular or spoke pattern, ensuring the colors and shapes create visual interest.
- Bake the tart at 375°F (190°C) for 40 to 50 minutes, or until the frangipane is set and golden brown, and the rhubarb is tender.
- While the tart is still warm, gently heat the apricot jam with 1 teaspoon of water until liquid. Brush the warm glaze lightly over the rhubarb and the exposed frangipane for shine.
- Allow the tart to cool completely on a wire rack before removing the outer ring of the tart pan.
Notes
- For the best geometric effect, use rhubarb stalks of similar thickness.
- If you do not have almond flour, you can substitute it with finely ground blanched almonds.
- Chill the assembled, unbaked tart for 15 minutes before placing it in the oven to help the crust hold its shape.
- Prep Time: 45 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 100mg