Sweet buttery pastry filled with a smooth Almond cream and topped with tart Rhubarb - a beautiful composition of flavors. This quick and easy recipe comes together in minutes. Enjoy this tart with your morning coffee, or your afternoon tea.
With Rhubarb season slowly coming to an end (prime season is April through June), you still might find these delicious stalks until September in markets. Rhubarb is usually one of the first spring foods that can be eaten from the garden and at any time of the season; it provides a good excuse for making pie. I planted a few roots 3 years ago in my garden, and this year finally I was able to harvest some.
Rhubarb is a perennial plant that has stalks similar to celery. Rhubarb is a vegetable, but is mostly prepared with fruit for desserts. Although Rhubarb can be eaten raw, but because of its tart flavor, it is mostly cooked and sweetened with sugar.
Note: Be sure to remove all the leaves, as they are poisonous.
Rhubarb is a natural laxative that has been traditionally used to treat constipation. Rhubarb is a good source of magnesium and a very good source of dietary fiber, vitamin C, vitamin K, calcium and potassium.
Peeling thin stalks of Rhubarb is not necessary, however I peel some of the skin off thick stems, just as you would peel the strings out of a celery stalk.
Recipe
Rhubarb Frangipane Tart
Ingredients
- 1 sheet of Puff Pastry (store bought)
- 2 cups Almond Meal (Almond Flour)
- 1 cup Confectioners Sugar (powdered sugar)
- 2 Eggs
- 1 teaspoon Almond Extract
- 2-3 stalks Rhubarb (two if stalks are thick)
Instructions
- Preheat oven to 350 °F1. Make the Frangipane Creme by combining almond flour, sugar, eegs & almond extract. Mix until smooth and creamy. (Can be done with a fork)2. Stretch out one sheet of puff pastry into baking pan, fold edges of all sides in to create a small border. With a fork prick the dough all over. (This is done to remove air pockets during baking)3. Spread out the frangipane cream over the pastry dough.4. Peel and slice vertically the Rhubarb stalks. If the stalks are thin - no slicing is necessary! Arange Rhubarb stalks on top of frangipane cream. Pop in the oven for ca. 15-20 min, just until golden brown. Enjoy warm or cold, both delicious!
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