Rhubarb Frangipane Tart

Recipe and photo by: Lisa Keys

Rhubarb is plentiful in my garden in the warmer months. This perennial vegetable, with its tart, colorful stalks, can be added to pies, muffins, quick breads, and even savory dishes. It is a showstopper in this tart.

Prep/baking time: 65 minutes | Serves 8

ALMOND FRANGIPANE

INGREDIENTS:

1⁄4 cup plus 2 tablespoons sugar

1⁄4 cup plus 1 tablespoon almond paste

1 stick (1/2 cup) unsalted butter, at room temperature

2 large eggs

1 teaspoon pure vanilla extract

3 tablespoons unbleached all-purpose flour

1⁄4 teaspoon baking powder

1⁄4 teaspoon kosher salt

INSTRUCTIONS:

• In a food processor fitted with a metal blade, beat the sugar and almond paste until the almond paste is chopped into small bits. Add butter and pulse just until blended.
• Add eggs and vanilla and blend until smooth. Scrape down the bowl.
• In a separate bowl, whisk the flour, baking powder, and salt. Add to the butter mixture and pulse until just blended.
• Cover and chill while preparing the crust.

CRUST

INGREDIENTS:

1 stick (1/2 cup) unsalted butter, softened

1⁄4 cup plus 1 tablespoon granulated sugar

1 egg yolk

1 1⁄4 cups all-purpose flour

1⁄4 teaspoon kosher salt

3 to 4 stalks freshly cut rhubarb, diced on diagonal (1/2-inch dice)

1 tablespoon sugar

INSTRUCTIONS:

• Using an electric mixer, beat the butter and sugar until light and fluffy. Scrape down the bowl, then beat in the egg yolk.
• Combine the flour and salt, then add to the bowl; beat on low speed until just blended.
• Place the dough in a 9-inch round fluted tart pan. Using your fingertips, press the dough evenly across the bottom and up the sides of the pan to cover it in an even layer.
• Prick the dough all over with a fork. Place the tart pan on a baking sheet; freeze for 10 minutes or until firm.
• Meanwhile, set a rack in the top third of the oven and preheat to 350°.
• Spoon the almond frangipane mixture into the center of the tart crust, and using an offset spatula, spread it evenly to the edges.
• Individually place the chunks of rhubarb on the frangipane in a pattern you like, leaving room between the pieces.
• Sprinkle tart with 1 tablespoon of sugar.
• Bake until the top is lightly brown, about 40 to 45 minutes.
• The frangipane will puff up around the rhubarb and then settle with cooling.  Cool the pie completely.

For an extra treat, top with a scoop of vanilla ice cream and enjoy!