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