Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Saturday, April 7, 2012
Rhubarb Frangipane Tart
"You know there are some families that only go to church on Christmas and Easter?"
"Do you think we could be a family who only eats white flour on Christmas and Easter?!?"
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.
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.
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.