Rhubarb Frangipane Tart
A delicious French dessert that's the perfect spring treat.
Equipment
- kitchen scale
- baking pan
- oven
Ingredients
- 1 sheet puff pastry
- 85 g soft butter 80% fat
- 75 g sugar
- 2 eggs + 1 egg to spread over the tart at the end
- 1 tsp vanilla essence
- ½ tsp almond essence
- 90 g ground almonds
- 40 g rice flour
- 4-5 rhubarb stalks
- Honey to spread over the rhubarb at the end
Instructions
- Mix the butter and sugar well. Add the eggs one by one, then the vanilla and almond essence. Finally, fold in the ground almonds and rice flour.
- Roll out the puff pastry and spread the frangipane cream evenly, leaving the edges of the pastry free (about 3cm or 1 ¼ inch ).
- Place the rhubarb stems in any way you like and bring the edges of the pastry inwards, sealing the corners well.
- Brush the edges of the pastry with egg and sprinkle with sugar.
- Bake the tart in a preheated oven at 180° C/356° F for 35-40 minutes.
- After baking, brush the tart with honey and slice! Enjoy!
Notes
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