Rhubarb Frangipane Tart
At its peak in late spring and early summer, rhubarb is technically a vegetable but is treated like a fruit in the kitchen. Look for firm, crisp stalks that have bright color and no blemishes, and use thin stalks if possible; thicker stalks release more moisture when cooked and can result in a soggy tart. Rhubarb needs something to temper its tartness, and here we pair it with frangipane, a sweet almond-flavored filling that complements the rhubarb beautifully. Serve the tart with crème fraîche, Greek yogurt or vanilla ice cream, if you like.
Ingredients:
For the tart dough:
- 1 egg yolk beaten with 2 Tbs. ice water
- 1 tsp. vanilla extract
- 1 1/4 cups (6 1/2 oz./200 g) all-purpose flour, plus more for dusting
- 1/3 cup (3 oz./90 g) granulated sugar
- 1/4 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) cold unsalted butter, cut into 1/4-inch (6-mm) pieces
For the frangipane filling:
- 1 cup (4 oz./125 g) raw slivered almonds
- 1/2 cup (4 oz./125 g) granulated sugar
- 1 Tbs. all-purpose flour
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature, cut into pieces
- 1 egg
- 1 tsp. grated lemon zest
- 1/2 tsp. vanilla extract
- 1/2 tsp. ground cardamom
- 6 1/2 oz. (200 g) rhubarb, trimmed and cut on the diagonal into 2-inch (5-cm) pieces, thicker stalks halved lengthwise
For the syrup:
- 3 Tbs. plus 3/4 tsp. granulated sugar
- 2 Tbs. water
- 1/2 tsp. vanilla extract or vanilla bean paste
- Demerara or other coarse sugar for sprinkling
Crème fraîche, plain full-fat Greek yogurt or vanilla ice cream for serving (optional)
Directions:
Crème fraîche, plain full-fat Greek yogurt or vanilla ice cream for serving (optional)
To make the tart dough, in a small bowl, whisk together the egg yolk and ice water mixture and the vanilla; set aside.
In the bowl of a stand mixer, whisk together the flour, granulated sugar and salt. Fit the mixer with the flat beater, add the butter and beat on medium speed until larges pieces of butter are the size of small peas. Add the egg yolk mixture and beat until the dough comes together into a smooth ball, about 30 seconds.
Transfer the dough to a work surface, shape into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate until chilled, about 30 minutes.
Have ready a rectangular tart pan with a removable bottom that’s about 13 3/4 by 4 1/2 inches (35 by 11.5 cm).
Lightly flour your work surface, then flatten the disk with 6 to 8 gentle taps of a rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out the dough into a rectangle about 16 by 6 1/2 inches (40 by 16.5 cm), or about 2 inches (5 cm) larger than the dimensions of your tart pan. Carefully transfer the dough to the pan and press it into the bottom and up the sides; trim off any excess dough, then patch any cracks with the extra dough. Refrigerate for 30 minutes.
Meanwhile, preheat an oven to 350°F (180°C).
Using a fork, prick the bottom of the chilled tart dough several times. Line the tart shell with parchment paper or aluminum foil and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 15 minutes. Remove the parchment and pie weights and continue baking for 5 minutes. Transfer the pan to a wire rack and let cool completely.
Increase the oven temperature to 375°F (190°C).
Meanwhile, make the frangipane filling: In a food processor, combine the almonds, granulated sugar and flour and pulse until a coarse powder forms. Add the butter and pulse until combined the largest pieces of butter are the size of peas. Add the egg, lemon zest, vanilla and cardamom and process until smooth, about 30 seconds.
Transfer the frangipane to the cooled tart shell and smooth with a rubber spatula. Arrange the rhubarb pieces in a single layer on top, gently pressing them into the frangipane.
Bake until the tart is golden on top and a toothpick inserted into the center comes out clean, about 30 minutes. Transfer the pan to a wire rack and let the tart cool completely, then remove the rim of the pan.
Meanwhile, in a small saucepan over medium heat, combine the granulated sugar and water and bring to a simmer, stirring to dissolve the sugar. Continue to simmer, stirring occasionally, until the mixture is syrupy, about 5 minutes. Remove from the heat and stir in the vanilla. Brush the syrup over the cooled tart and sprinkle with demerara sugar.
Transfer the tart to a cutting board and cut into slices. Serve with crème fraîche, Greek yogurt or vanilla ice cream. Serves 8.
Williams Sonoma Test Kitchen
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