Rhubarb & Frangipane Tart

Makes 25 cm/10 inch pie

Ingredients

• For the almond tart crust;

  • 50 gr unsalted butter, room temp

  • 50 gr powdered sugar

  • 1 large egg

  • 90 gr flour

  • 11 gr almond flour

  • Pinch of salt

• For the frangipane;

  • 1 large egg

  • 1 large egg white

  • 90 gr almond flour

  • 10 gr flour

  • 90 gr unsalted butter, room temp

  • 60 gr sugar

• 10-12 stalks of rhubarb

Instructions

1. For the almond tart crust, beat butter and sifted powdered sugar with a spatula for one minute. Add the egg and mix to combine. Sift flour, almond flour, salt, and combine until a dough forms. Cover with cling film and chill in the fridge for 1-2 hours.

2. Preheat the oven to 160°C/325°F.

3. Butter the inside of the tart ring. On a clean and generously floured surface, roll the dough into a .3 cm thick circle. Line the tart ring with the dough and prick the bottom with a fork. Trim the excess dough. Crinkle a parchment paper about twice the size of your tart pan. Open it back up and place it on top of the dough. Fill it with rice, or beans, or baking beans. Bake for 15-17 minutes. Leave it to cool. Increase the oven temperature to 180°C/350°F.

4. In the meantime for the frangipane, mix all ingredients in a food processor. Spread the frangipane into the cooled tart crust.

5. Cut 2.5 cm /1 inch pieces of rhubarb with a 45° angle. Cut half of them one way, and the other half to the other way. Place the rhubarbs on top of the frangipane in a herringbone pattern. Bake for 30-35 minutes. Let the tart cool and enjoy!