"After yesterday’s gorgeous blue skies and balmy sun, we have a cold wet day today! Thankfully I found some gorgeous early forced rhubarb and the kids are happy to have a chilled day at home. Which meant I could recreate this pattern!!!"
Rhubarb Frangipane Tart
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Prep time 1hr 30mins
Cook time 1hr
Serves or Makes: 1
Recipe Card
For the Pâte Sablée Tart Dough
ingredients
- 4 1/2 ounces butter, softened
- 3 ounces confectioner's sugar
- 2 egg yolks
- 1 tablespoon heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon Kosher salt
- 8 ounces all purpose flour
For the Frangipane Filling
ingredients
- 2 1/2 ounces ground almonds
- 1 1/2 ounces confectioner's sugar
- 1/4 teaspoon Kosher salt
- 1 3/4 ounces butter, softened
- 1 egg yolk
- 2 ounces heavy cream
For the Rhubarb Toppping
ingredients
- 14 ounces rhubarb
For the Pâte Sablée Tart Dough
Method
Step 1
In a stand mixer with the paddle attachment, beat the butter and sugar together at medium speed until creamy, 2 minutes. Add the egg yolks, cream, vanilla and salt, and beat for another minute at medium speed.
Step 2
Add the flour and mix on low until just incorporated. Make into a dough with your hands. Lightly press the tart dough into your tart pan.
Step 3
Use your hand and fingers to press it around and up the sides of the pan. Make sure to get the dough the same thickness all over. Place tart pan on a baking sheet and freeze for about 20-30 minutes.
Step 4
Meanwhile preheat the oven to 340°F. Cut a large square of parchment paper and crumple it up, then smooth it out. Repeat twice.
Step 5
Line the tart base with the parchment paper and blind bake using dried beans or rice until the sides are lightly golden, about 10 minutes. Remove parchment paper and beans carefully and bake for another 10-15 mins until the base is dry and lightly golden. Leave to cool completely on a rack.
For the Frangipane Filling
Step 1
In a stand mixer with the paddle attachment, beat the ground almonds, sugar, salt and butter until creamy and lighter, 2-3 minutes.
Step 2
Add the egg yolk and cream and beat again until incorporated, about 1 minute.
Step 3
Scrape mixture out of stand mixer bowl and into cooled tart shell.
For the Rhubarb Topping and Baking
Step 1
For the tessellated pattern, choose rhubarb stalks that are roughly the same width. Cut into diamond shapes, with ideally all sides roughly the same length. If you would like to be very precise use a protractor to measure the pointed angle of each diamond as 60 degrees.
Step 2
Arrange 6 diamonds in the centre in a flower shape and continue working outwards to the edge, making interlinking flower shapes.
Step 3
Preheat the oven to 350°F. Bake until the frangipane is just set, 25-30 minutes. Leave to cool on a wire rack. Eat warm or cold!