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Already, the rhubarb recipes are frequent here on TSLL, but as they should be I say as it is spring-time after all, and rhubarb is scrumptious and so simple to bake for delicious treats. As well, my single rhubarb plant keeps growing and offering its seasonal goodness, and I am happy to oblige by taking stalks off its hands to enjoy. 🙂
Today’s recipe was inspired by a generous sharing of a recipe by TSLL reader Karen V.. The image shared a beautiful houndstooth design of the rhubarb, and while I have tweaked the recipe itself, the design I wanted to give a try, if nothing else to exercise my mind with the seemingly simple task of putting together this food puzzle.
Of course, no pattern is necessary to enjoy this delicious recipe, and the addition of the Turbinado sugar is a wonderful extra-something-special to not only the pastry dough itself, but to the top of the crust as well. Turbinado sugar can be found in the baking section, and currently, I have seen it still available on the shelf as it isn’t a “mandatory” sugar for baking and more likely to be in-stock, so be sure to take a look the next time you head to the grocer. You will only need to buy it once and will have it for months as you rarely use much of it with each recipe.
While I have baked many a rhubarb tart over the years (see here) combining it with strawberries, blueberries and enjoying it on its own, I have never combined it with Frangipane so was eager to give it a try. I am happy to report, I am enjoyed it immensely. The Frangipane offers the sweet contrast to the tart of the rhubarb creating the balance of flavors your palette craves. I do think you will enjoy this recipe. And do not forget to add the extra luxurious touch with the Chantilly Cream – so simple to make, and oh, so delicious.
Rustic Frangipane Rhubarb Tart
- 1 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon fleur de sel
- 6 tablespoons unsalted butter best quality you can find
- 1 beaten egg
- 2-4 tablespoons cold water
- 1 teaspoon turbinado sugar
- 1/2 cup almond flour
- 1/3 cup sugar
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1 large egg
- 1/2 seed pod vanilla bean scraped
- 3-4 fresh stalks rhubarb remember to go to the base of the stalk, twist and pull in order to not wound the plant and allow the plant to regenerate for more delicious stalks!
- 1/8-1/4 cup granulated sugar
- 1 teaspoon fleur de sel
- 1 beaten egg
- 1-2 tablespoons turbinado sugar
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon granulated sugar
- In a food processor or by hand, in a mixing bowl, combine the ingredients for the dough, all except the water and egg. Mix until pea-size dough balls form. Then gradually add the beaten egg (you may not need all of the egg, or you may only need the egg and not the water). The goal is to have the dough just begin to come together. Then stop mixing and form into a ball and flatten gently into a thick disk. Wrap in plastic wrap and place in the refrigerator to chill while you make the filling for the tart.
- Add all of the ingredients for Frangipane to a medium-size bowl and mix until smooth. You should have a dark yellow mixture when complete. Then, set aside.
Putting the tart together
- Preheat the oven to 400 degrees Fahrenheit. While the oven is preheating, roll out the dough on a surface dusted with both flour and granulated sugar. Roll out dough until to the thickness that is about 1/8" - not too thin, but rolled out enough that you have space for your filling and a 1 1/2 -2" edge to fold over. Place the dough on a parchment lined baking sheet.
- Spread the Frangipane on top of the dough, spreading evenly and leaving the outer 1 1/2 -2" edge clean and free of Frangipane as you will fold this over for the edge.
- If you would like the houndstooth or chevron design, slice the ends of each slice of 3 inch rhubarb at an angle. One half of the slices will need to be sliced on the bias from left to right (tops and bottoms the same), and the other half right to left (tops and bottoms the same). However, what I did is only place the two rows in the center in a houndstooth pattern, and the outside areas, I filled with the rest of the rhubarb that had been trimmed off the middle slices as to use every bit of the rhubarb stalk. A little organized, a little rustic, a lot of scrumptious deliciousness.
- Place the rhubarb on top of the Frangipane in the pattern of your choice. Sprinkle the sugar and salt on top of the rhubarb before folding. Fold the edge over the rhubarb, pulling 2-3 inches up and over at a time and at a slight angle, so that the next 2-3 inches can overlap. It will be rough and rustic, just try to seal the edges/corners so no goodness oozes out (but if it does, that is okay as well, as you have placed it on a parchment-lined baking sheet.
- Brush the edges of the dough with a beaten egg and then sprinkle with 1-2 tablespoons of trubinado sugar. Bake in the oven for 30-40 minutes or until golden brown. Serve warm topped with chantilly cream and a hot cuppa.
- In a mixing bowl while the tart is baking, combine the cream, vanilla and sugar. With a hand mixer whip until soft peaks form. You can place in the refrigerator until you wish to enjoy on top of the tart.