Rhubarb Frangipane Tart Recipes

GEOMETRIC RHUBARB TART

Steps:

• Preheat the oven to 375 degrees F.
• For the butter crust: Place the flour, sugar and salt into the well of a food processor and pulse a few times. Add the cold butter cubes and pulse until the mixture is fine and mealy. Add the egg and pulse, then run the food processor until the dough comes together.
• Turn the dough out onto an 8-inch square tart pan and evenly press into the bottom and sides of the pan. Using a fork, prick the bottom of the crust all over to prevent bubbling. Par-bake for 12 to 15 minutes or until the crust has barely cooked through and is still pale. Remove from the oven and cool completely.
• For the rhubarb: Trim both ends of each rhubarb stalk so it is 8 inches long. Slice each stalk in half lengthwise, keeping the sliced halves together. Slice each halved stalk into eight 1-inch squares. Slice each square in half to create triangles (128 pieces total).
• For the almond filling: Place the butter and sugar into a mixing bowl and beat together using an electric hand mixer until light and fluffy. Add the eggs and continue to mix together. Beat the almond meal, flour and vanilla into the butter mixture until fully incorporated. Pour the filling into the cooled crust and spread evenly using a spatula.
• To assemble: Starting from the top left corner, take 4 triangles (top pieces) and arrange the pieces together to create a "frame" with a diamond pattern in the center. Repeat until all top triangle pieces have been used, forming 16 "frames." Take the bottom triangle pieces and arrange them inside each "frame" cut-side up, creating a diamond shape. Repeat until all of the rhubarb pieces have been used and the tart is filled.
• Brush the top of the tart with a little bit of water and sprinkle with the sugar. Bake the tart for 25 to 30 minutes, until the filling has just cooked through, the top is bubbling and the crust is browned. Allow the tart to cool, about 1 hour. Remove the tart from the pan, slice and serve.

RHUBARB FRANGIPANE TART.

Steps:

• Pre-heat the oven at 200c fan forced. Place the rhubarb chunks on a baking tray. Sprinkle over brown sugar. Bake for 10 minutes. Leave to cool.
• Place all the pastry ingredients in a food processor. Process until a rough dough forms, if there are still a lot of dry crumbs left, add a little bit of water (1tbsp at a time) Tip your dough onto a floured surface, roll out to fit the tart tin (22x32cm loose bottomed tart tin). Prick with a fork. Refrigerate 20 minutes. Bake the pastry for 20 minutes in 180c fan forced oven.
• Use an electric mixer to beat together all the frangipane ingredients. Leave aside.
• When pastry is ready, spoon on the frangipane filling and spread evenly. Arrange the rhubarb pieces on top. Bake 30-35 minutes, until golden brown.
• Leave to rest for at least an hour before slicing.