Kitchen

Rhubarb Frangipane Tart

Rhubarb frangipane tart is a rustic dish originating from France.

It has a puff pastry base, sour-ish rhubarb, a delicate almond flavor, and a final touch of aromatic natural honey. Rhubarb is delicious and deserves to be used in as many ways possible.

Norwegian rhubarb cake, the absolutely magnificent rhubarb and meringue cake, and now this rhubarb frangipane tart. It is very quick to prepare and is, to put it simply, out-of-this-world tasty. The frangipane, or frangipane cream, may sound extremely sophisticated and delicate, but it is simply a mixture of eggs, butter, sugar, ground almonds, and a little flour.

There’s no special technique involved in mixing the ingredients either. They are all put together in much the same way as a regular biscuit dough.

To homogenize the ingredients, it is important for the butter to be soft (careful: not melted!) and the almonds finely ground, either shop bought or ground at home. You can also use a sprinkle of almond essence to bring out even more of that wonderful almond flavor. One thing’s for sure, frangipane cream is delicious and goes well with in combination with other fruits.

This tart is made with puff pastry.

Equipment

kitchen scale
baking pan
oven

Ingredients

1 sheet puff pastry
85 g soft butter 80% fat
75 g sugar
2 eggs + 1 egg to spread over the tart at the end
1 tsp vanilla essence
½ tsp almond essence
90 g ground almonds
40 g rice flour
4-5 rhubarb stalks
Honey to spread over the rhubarb at the end

Instructions

Mix the butter and sugar well. Add the eggs one by one, then the vanilla and almond essence. Finally, fold in the ground almonds and rice flour.
Roll out the puff pastry and spread the frangipane cream evenly, leaving the edges of the pastry free (about 3cm or 1 ¼ inch ).
Place the rhubarb stems in any way you like and bring the edges of the pastry inwards, sealing the corners well.
Brush the edges of the pastry with egg and sprinkle with sugar.
Bake the tart in a preheated oven at 180° C/356° F for 35-40 minutes.
After baking, brush the tart with honey and slice! Enjoy!