"Rhubarb frangipane tart for Sunday brunch! Decided to experiment with the frangipane filling recipe and replaced the butter with tahini so it would be dairy free. Worked perfectly and turned this treat into something delicious and packed with protein, calcium, magnesium, vitamins and minerals!"
Rhubarb Frangipane Tart
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Pie Crust (Get our fav recipe here)
Ingredients for Tahini Frangipane Filling
1/2 cup almonds
1/3 cup sugar
1/3 cup tahini
2 eggs
3 tbsp flour
1 tsp vanilla
2 tbsp maple syrup (optional)
Ingredients for Topping
6 stalks of rhubarb
1 tbsp brown sugar
1 egg or 1 tbsp milk (optional extra to brush over the pastry dough)
Preparation Instructions
Heat oven to 375 F.
Prepare pie crust following these instructions.
Place almonds in a blender or food processor until it forms a fine meal. Add sugar and flour before adding the eggs and vanilla. Then slow the blender to the lowest setting and add tahini. If the mixture is very sticky, add 2 tbs maple syrup to loosen it.
Roll out the pastry dough onto lightly floured surface in a rectangular or circular shape. Place on parchment paper on a baking sheet. Spread the frangipane mix over the pastry leaving a 1 inch border.
Cut the rhubarb into whatever shape you like and place it over the pastry. We liked the geometric patterns! Sprinkle the brown sugar over the rhubarb. Turn the pastry edges up so that it just covers the edge of the rhubarb and pinch the edges to keep it secure. I brushed some milk over the pastry dough, but you can use a a beaten egg as a dairy free alternative.
Place the tart in the oven and bake for 45 mins or until the pastry has browned. Sprinkle with some confectioners sugar if you like the snowy look !