Rhubarb frangipane tart
Cuisine: French
Author: Мария Каленская
Prep time: 40 mins
Cook time: 1 hr
Total time: 1 hr 40 mins


Ingredients
For the dough:
  • 200g plain flour
  • 100g butter (cold)
  • 20g icing sugar
  • 1 egg yolk
  • 1 tbsp water (cold)
  • ⅛ tsp salt
For the filling
  • 400 g rhubarb
  • 165 g butter (room temperature)
  • 165g golden caster sugar
  • 165g almond flour
  • 1 egg
  • ½ tsp ground cardamom
  • seeds of 1 vanilla beans or 1 tsp vanilla paste
For the glaze:
  • 40g caster sugar
  • 2 tbsp water
Cooking method
  1. In a large bowl, combine flour, icing sugar and salt. Dice the butter on a cutting board. Pour flour on top and chop into small crumbs with a knife. Pour the butter crumbs into a bowl, add the egg yolk and water. Substitute the dough quickly. Try not to mix: when the dough gathers in a ball, it is ready. Cover with plastic wrap and refrigerate for 20 minutes.
  2. Sprinkle the work surface with flour. Grease the form with butter. Roll out the dough into a circle approximately 3 mm thick. The diameter of the circle must be larger than the diameter of the tart tin. Gently transfer the dough into the tart tin, sealing cracks and tears, if necessary. Cut off the rest of the dough around the edges. Cover the tin with the dough with foil and refrigerate for 20 minutes.
  3. Preheat the oven to 190C. Remove the tin from the refrigerator and use a fork to gently chop the dough in several places. Crumple a sheet of parchment into a ball, unfold and cover the dough with it. Place the beans on the parchment so that they completely cover the surface and corners of the mold. Bake for 20 minutes, then remove beans and paper and bake for another 5 minutes until golden brown.
  4. Cut the rhubarb into rectangles 5 cm long. Cut each piece of rhubarb in half lengthwise. Set aside. Prepare frangipan. In a bowl, beat the butter and sugar until white. Add egg, almond flour, vanilla and cardamom and mix well. Place the frangipan on the cake and top with the rhubarb. Bake for another 35-40 minutes. Remove the cake from the oven and leave to cool in the tin.
  5. Prepare syrup: pour water into a saucepan and add sugar. Put the saucepan over low heat and bring the syrup to a boil, cook the syrup for 2-3 minutes, stirring constantly, until the sugar is completely dissolved and the syrup thickens slightly. Grease the pie with syrup and leave to cool for 1 hour. Serve the cake directly in the tin.
My tips and tricks
If you do not have ceramic beans (it’s impossible to get good tart without them, because the dough will not bake correctly), please, do not be discouraged. If you are lucky enough to live near the sea, pick up pebbles on the shore. If not, take dry beans, they will not burn during the tart baking process and you can use them several times. Both pebbles and beans are convenient to store in a glass jar between uses.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/rhubarb-frangipane-tart/