This gorgeous rhubarb dessert will make you the envy of your guests! A sweet almond frangipane filling, resting on a buttery shortbread crust topped with thin slices of tart, seasonal rhubarb. While it will take some time to prepare 2 hours and 15 minutes in total, you will find this tart worth the effort. It’s beautiful and delicious.
Ingredients
FOR THE SHORTBREAD CRUST
- 1 1/4 cups all-purpose flour
- 2/3 cup powdered sugar
- 1/4 teaspoon kosher salt
- 1/2 cup cold unsalted butter (1 stick), cut into cubes
- one egg yolk
- one tablespoon heavy cream
- 1/2 teaspoon vanilla bean paste (extract can be substituted)
FOR THE FRANGIPANE FILLING
- one tablespoon of unsalted butter
- 3/4 cups almond meal
- 1/3 cup granulated sugar
- one large egg
- one tablespoon dark rum
- 1/2 teaspoon vanilla bean paste (extract can be substituted)
- 1/2 teaspoon lemon zest
- 1/4 teaspoon almond extract
- 1/8 teaspoon kosher salt
FOR THE RHUBARB LATTICE TOPPING
- 8 -10 stalks of fresh rhubarb
- 1 cup of water
- 1/2 cup granulated sugar
Instructions
TO MAKE THE SHORTBREAD CRUST
- Place the flour, powdered sugar, and salt in the bowl of a food processor and pulse to combine.
- Add the butter and process until the mixture resembles a coarse meal.
- Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture while running the machine.
- Continue to process until the dough comes together into a ball.
- Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
- Preheat the oven to 375 degrees F.
- Roll the dough to a thickness of about 3/16-inch.
- Place it in the tart pan, trimming away any excess.
- Line with foil and ceramic pie weights or dried beans.
- Bake for 15 minutes or until just beginning to turn golden.
TO MAKE THE FRANGIPANE FILLING
- Place the butter in a small pan and cook over medium heat until nutty-brown. Set aside to cool slightly.
- Place the almond meal, sugar, egg, rum, vanilla, zest, almond extract, and salt in a bowl and stir to combine.
- Mix in the browned butter, and transfer the mixture to the partially baked tart shell.
- Bake for an additional 30 minutes, or until golden brown and set.
- Cool completely and top with rhubarb lattice.
TO MAKE THE RHUBARB LATTICE TOPPING
- Using a mandolin slicer or vegetable peeler, slice the rhubarb long-ways to a thickness of about 1/16 inch.
- Place the water and sugar in a pot and bring to a boil.
- Reduce to a bare simmer, and add 4 or 5 slices of rhubarb. Cook until slightly softened, then drain on paper towels. Repeat until all the rhubarb is cooked. Reserve the remaining syrup.
- Line up slices of cooked rhubarb side-by-side on a sheet of parchment. Fold alternating slices up, and place perpendicular slices over in a lattice pattern. Repeat until the sheet of a lattice is big enough to cover the entire top of the tart.
- Flip the sheet onto the top of the cooled tart, and peel the parchment away. Trim off any overhang with kitchen shears.
- Using a silicone pastry brush, dab the remaining poaching liquid over the lattice to glaze.
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