Saturday, April 7, 2012

Rhubarb Frangipane Tart


"You know there are some families that only go to church on Christmas and Easter?"
Yes.
"Do you think we could be a family who only eats white flour on Christmas and Easter?!?"
Fine.



I think I was in such a good mood at having located rhubarb that I assented...with a smile...and whipped up a rhubarb frangipane tart with a white flour crust.

Tart crust
2 C white flour
1/2 C powdered sugar
pinch of salt
3/4 C butter

Mix the flour, sugar and salt; rub in the butter until the mixture resembles coarse breadcrumbs. Stir in 1 teaspoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Prick crust with a fork to prevent bubbling. Bake for 20 minutes at 350, or until a light golden brown.
   
Frangipane
1/2 C ground almonds
1/2 C sliced almonds
1/4 C organic granulated sugar
1/4 C powdered sugar
2/3 C melted butter
1 large egg

Mix everything together to form a paste.

Once the tart crust is cooked, spread a layer of frangipane over the bottom. Slice the rhubarb into pieces and arrange them in concentric circles to cover the frangipane in a flower pattern. Sprinkle with sugar and bake for 50-55 minutes, until the rhubarb has softened.

Serve in modest slices with a dollop of unsweetened whipped cream.

2 comments:

  1. Frangipane and rhubarb are two of my most favorite things to eat Camilla! Sounds like you had a lovely Easter!

    Your post is one of the features on tomorrow's "A Little Birdie Told Me..." at Rook No. 17!

    Jenn

    ReplyDelete
  2. This sounds wonderful - I love rhubarb and I adore frangipane! Visiting from A LIttle Birdie Told Me :)

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