Description
A recipe for a visually striking tart featuring a sweet almond frangipane filling topped with tart rhubarb arranged in a decorative chevron pattern.
Ingredients
Scale
- 1 recipe standard sweet shortcrust pastry dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon almond extract
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 pound fresh rhubarb, trimmed and cut into 1/2-inch pieces
- 2 tablespoons granulated sugar (for rhubarb)
- 1 tablespoon cornstarch (for rhubarb)
Instructions
- Prepare the pastry dough and chill it for at least 30 minutes. Roll out two-thirds of the dough and line a 9-inch tart pan with a removable bottom. Trim the edges. Chill the lined pan while you prepare the filling.
- Make the frangipane: Cream the softened butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. In a separate bowl, whisk together the almond flour, all-purpose flour, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Spread the frangipane evenly into the chilled tart shell.
- Prepare the rhubarb: Toss the cut rhubarb pieces with 2 tablespoons of sugar and the cornstarch. Set aside.
- Roll out the remaining one-third of the pastry dough into a rectangle large enough to cover the tart top. Cut this dough into strips approximately 1/2 inch wide.
- Arrange the rhubarb: Place the rhubarb pieces decoratively over the frangipane. You can layer them flat or slightly mound them.
- Create the chevron top: Take the pastry strips and arrange them over the rhubarb in a geometric pattern. Start by laying strips parallel across the tart. Then, turn the next set of strips 90 degrees to the first set, creating a diamond or square pattern. For a true chevron, you will need to cut the ends of the strips at an angle as you go around the edge to create a neat border, or you can create a simple lattice where the strips cross diagonally. For a distinct chevron, lay strips parallel, then lay the next set of strips parallel to each other but angled about 45 degrees to the first set, creating ‘V’ shapes across the surface.
- Bake the tart at 375°F (190°C) for 50 to 60 minutes, or until the frangipane is set and the pastry edges are golden brown.
- Cool the tart completely on a wire rack before removing the outer ring of the pan.
Notes
- Use a pastry dough that is firm enough to hold sharp cuts for the chevron design; a standard Pâte Sablée works well.
- If your rhubarb is very tart, you may increase the sugar in the frangipane by 1 tablespoon.
- To achieve clean cuts for the strips, chill the rolled-out dough for 10 minutes before slicing.
- Prep Time: 45 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: French Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35
- Sodium: 150
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 42
- Fiber: 3
- Protein: 8
- Cholesterol: 95