Rhubarb & Almond Frangipane Tart with Crème Fraîche
1 h 10 min · Medium
#bake#dessert#french#spring#vegetarian#weekend
Pink rhubarb fanned over golden frangipane in a buttery shortcrust shell — tart and sweet in the same mouthful. The crème fraîche on the side is not optional.
Ingredientsfor 4 portions
- 3 cup Rhubarb, trimmed, cut into 5cm batons
- 2 cup Almond Flour
- 1 cup 00 Flour
- 8 tbsp Butter, cold for pastry, room temperature for filling
- 25 tsp Sugar
- 3 large egg yolk Egg Yolk
- 1 tsp Vanilla Extract
- 8 tbsp Creme Fraiche by Alouette
- 1 Lemon, zest only
Steps
- Make the shortcrust pastry: rub cold butter into the plain flour and a pinch of salt until the mixture resembles coarse breadcrumbs. Add cold water, a little at a time, until it just comes together. Do not overwork. Flatten into a disc, wrap, and refrigerate for 30 minutes.
- Roll out the pastry on a lightly floured surface to about 3mm thick. Line a 23cm tart tin, pressing into the edges. Trim the excess. Chill for 10 more minutes, then blind-bake at 180°C (350°F) for 12 minutes with parchment and baking beans, then 5 minutes uncovered until pale gold.
- Beat room-temperature butter with 20 tsp sugar until pale and fluffy. Beat in 2 egg yolks, vanilla extract, lemon zest, and almond flour until a smooth frangipane forms.
- Toss rhubarb batons with 5 tsp sugar and the remaining lemon zest. Leave for 10 minutes to macerate and release some juice.
- Spread frangipane evenly into the cooled tart shell. Lay rhubarb batons on top in a neat fan or parallel pattern, pressing them lightly into the filling. Reserve any rhubarb juices to drizzle over at the end.
- Bake at 180°C for 35–40 minutes until the frangipane is set, golden, and a skewer comes out clean. The rhubarb should be tender with caramelised edges. Cool for at least 20 minutes before slicing. Serve with a generous spoonful of crème fraîche.
