If you ask me, a Rhubarb Tart is the perfect spring dessert. And if you follow me, you'll know that I've been trying my hand at gardening. Rhubarb is something I dream of growing copious quantities of. While my garden patch is just starting out, I'm lucky enough to have neighbours and friends who keep my fridge stocked with these beautiful bright red stalks for baking, stewing and experimenting.
Usually I make Rhubarb Tarts in the French-Alsatian style (recipe coming soon), which is a custard based tart with pieces of fruit (rhubarb) baked straight into the tart. This week's tart filling is frangipane, an almond-flavoured pastry cream. This Rhubarb Frangipane style of tart is cooked first, then the already roasted rhubarb pieces are arranged to form a patterned top.
I don't know it you've seen any of the geometric rhubarb tarts that are all over the internet and Instagram these days (@lokokitchen is amazing!), but they are stunning. Most of the patterns on these meticulously kurated tarts are made with raw rhubarb, which is then baked after the pattern is created. This tart is the reverse. Baking all the parts first, lends itself to more of a rustic, lattice like tart, versus the perfect raw rhubarb geometric tarts online. Whether you are meticulous and create your own geometric pattern, or you go for rustic, you can't go wrong with a Rhubarb Frangipane Tart for your next casual, sunny outdoor dinner!
I hope you give this tart a try! Your friends and family will love the sweet, bitter and nutty flavours inside this spring delight. Stay tuned for my traditional Alsatian Rhubarb Tart next week.
Enjoy,
Krista
Rhubarb Frangipane Tart
makes 1- 8"X10" rectangular tart
Ingredients
Pâte Sucrée (adapted from Leith's "How To Cook" Chef Manual)
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup sugar
1/2 cup unsalted butter, softened and cut into cubes
4 egg yolks
1/2 teaspoon vanilla
Rhubarb Filling
4-6 stalks rhubarb (about 4 cups depending on size) cut into 1 inch pieces
1/4 cup fresh squeezed orange juice (about 1 orange) + zest of 1 orange
2 tablespoons sugar
1 teaspoon ginger, freshly grated on microplane
1/2 teaspoon vanilla
Almond Frangipane Filling (adapted from here)
1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs, room temperature
1/2 cup finely ground almond meal
1 tablespoon all-purpose flour
2 teaspoons vanilla
Method
For the Pâte Sucrée
In the bowl of a food processor add the butter and sugar and pulse until combined. Add the egg yolks and vanilla and pulse again until combined. Lastly, add the flour and salt and pulse until the flour has just been incorporated and the dough has a uniform colour and texture. Remove the dough onto a lightly floured surface and combine with hands. Form dough into a disk, wrap in plastic wrap and allow it to cool in the refrigerator for 1 hour.
For the Rhubarb
Pre-heat oven to 375 degrees F. On a parchment lined baking sheet (I needed 2 baking sheets, so that the pieces did not touch), add rhubarb pieces. In a separate small bowl whisk orange juice, zest, sugar, ginger and vanilla and evenly pour over top of rhubarb. Roast pieces for 20-25 minutes or until a fork effortlessly goes through the rhubarb. You want the rhubarb to still maintain its shape so that you can use the pieces for a design. Once roasted, pour any remaining liquid into a container to brush onto tart once assembled.
For the Frangipane Filling (to be made while the tart shell is par-baking)
Place butter and sugar into a stand mixer. Beat on medium until mixture is fluffy, wiping down sides of bowl with a spatula as needed. Add the eggs, one at a time making sure to fully incorporate before adding the next. Slowly, with mixer on low add almond meal, flour and vanilla. Mix until combined.
To Assemble
Once the pâte sucrée has chilled, roll out dough into a rectangular shape on a lightly floured surface. Transfer dough to the tart pan. Ensure sides are pushed into the pan and there are no holes. Let dough chill in the freezer for 15-30 minutes. Remove and dock (poke holes with a fork) dough all over bottom and sides. Fill dough with pie weights (ceramic or beans) and bake for 10 minutes, then remove pie weights and bake for 2-3 more minutes until shell is just golden coloured.
While tart shell is baking, make Frangipane filling (see Method above).
Remove golden tart shell from oven and fill with frangipane mixture, continue baking for 30 minutes or until frangipane has puffed up and set. The edges should be golden and the centre should shake a bit when pan is agitated.
Using the slightly cooled roasted rhubarb pieces, begin to form a pattern over tart. I grouped my pieces in rows of 2 pieces sideways, then 2 pieces upright. I started the next row with the opposite - 2 pieces upright, then 2 pieces sideways. Or if you are feeling adventurous create your own pattern!
Using a pastry brush, gently brush leftover roasting liquid over top of assembled tart. Serve tart at room temperature with whipped cream or on it's own for full flavour!
Recipe Notes:
*Any extra rhubarb syrup can be used on ice cream or in my Rhubarb Gin Sour (here) - you might need to add a little simple syrup for sweetness to taste though.
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