Skip to main content

Rhubarb Frangipane Tart

By

"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.
Labels:

Comments

  1. Jenn EricksonApril 16, 2012 at 7:30 PM

    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. April J HarrisApril 17, 2012 at 9:39 AM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Ki Ngombo = Okra

By
In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks!  The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo .  Gumbos can have meat, seafood, just about anything.  In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes.  I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more