Rhubarb & Frangipane Tart
Makes one 10-inch tart
Prep time 30 minutes
Bake time 45-60 minutes
Pastry
1/2 cup plus 3 tablespoons cold salted butter cubes
1 1/2 cups flour
1 tablespoon sugar
Pinch of kosher salt
3 tablespoons ice water
Frangipane
1 egg
1 1/4 cups almond flour (do not use fine or superfine almond flour)
1/4 cup flour
1/2 cup sugar
Pinch of kosher salt
1 teaspoon vanilla extract
1/2 cup heavy cream
Rhubarb filling
4 cups sliced rhubarb
1 cup sugar
1/4 cup flour
Splash of water (to make sure there are no dry bits of sugar and flour on the bottom of the bowl)
2 tablespoons butter
Make the pastry first. Work the cold butter into the flour, sugar, and salt with a fork, your hands, a pastry cutter, or a stand mixer. I use a stand mixer. Stream the ice water into the mix and dump the pastry onto a lightly floured surface. Press into a round disc that is roughly 1-inch thick. Wrap in plastic wrap and allow to rest in the fridge while you prep the other components. Rest for at least 30 minutes or up to 3 days.
Once the pastry has finished its rest, bring it out of the fridge. Preheat the oven to 350 degrees F. In a bowl, combine all the frangipane ingredients. Mix until it becomes a thick paste. Set aside.
In another bowl, combine all the rhubarb ingredients and mix thoroughly.
To assemble your tart, roll out the pastry on a floured surface into a circle, roughly 12 inches across. Transfer the pastry to the tart pan and press into the pan, taking care to press up the sides. Spread the frangipane onto the crust and pour the rhubarb over the top. Dot the top with butter and bake 45-60 minutes.
