Rhubarb Frangipane Tart
A rectangular rhubarb frangipane tart made with pâte sucrée, roasted orange-ginger rhubarb, and almond frangipane filling.
Equipment
- Food processor
- Baking sheet
- Stand mixer
- 8x10-inch rectangular tart pan
- Pie weights
- Pastry brush
Ingredients
Pâte Sucrée
- 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
- 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
Instructions
Pâte Sucrée
- 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.
Rhubarb
- For the Rhubarb: Pre-heat oven to 375 degrees F. On a parchment lined baking sheet, 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.
Frangipane Filling
- For the Frangipane Filling: 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.
Assemble
- 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 dough all over bottom and sides. Fill dough with pie weights 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.
- 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.
- 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.