Rhubarb Tart with Frangipane

Good things come to an end quickly.

That is how it is with rhubarb. The season is quite short, and you must make the most of those delicious, tart stalks. It is a vegetable rich in fiber and vitamin K, and low in fat.

The leaves of the rhubarb are toxic, so we will only cook the stalks. It is quite a versatile ingredient, so you can use it to make cakes, compote, jam, or muffins.

Today I limited myself to a shortcrust tart, and with what was left, I made 2 cups of compote.

I filled the tart with frangipane—an almond and vanilla cream—but you could also make a simple vanilla custard. It works just as well.

For the shortcrust pastry, I needed:

100g butter

1 cup flour

1 egg

4 level tbsp brown sugar

A little baking soda

A little salt

For the cream, I used:

1 cup almond flour

1 tbsp soft butter

2 eggs, beaten until frothy

2 tbsp sour cream

70g brown sugar

Lemon zest

Almond extract (it's okay without it too)

Vanilla

A little salt

The rhubarb was sliced into strips, then passed through a boiling mixture of 2 cups of water and 4 tablespoons of white sugar.

I started with the dough by mixing all the ingredients in a food processor. After they were combined, I kneaded the whole mixture by hand and rolled it out with a rolling pin. I left it at about 5mm thickness.

I spread the dough into the pan and molded it to the shape.

I baked it for 10 minutes at 180 degrees, and to prevent it from rising where I would put the cream, I spread some chickpeas on a piece of parchment paper between the dough and the beans.

While the shortcrust pastry is baking, we make the cream.

We mix the egg, sugar, salt, and sour cream well. Separately, we homogenize the almond flour, butter, extracts, and lemon zest.

We join everything together and pour it over the dough after the 10 minutes have passed.

We bake for another 10 minutes without the convection fan.

While it finished baking, I played with the rhubarb stalks.

I sliced them with a peeler, then let them sit for 10 seconds in the syrup made of sugar and water. All the remaining pieces of rhubarb were added to this syrup at the end, and in this way, I made a delicious compote.

I took several photos to show exactly how I braided the rhubarb strips.

When I finished the decoration, I effectively flipped it onto the tart like a pancake and distributed another 4-5 tablespoons of the sugar syrup over the top.

Sweet cravings satisfied!

## Source: Facebook (2020-05-01)

I worked on May 1st too 🌸

I played a little with this tart, but the result is WOW! Both the taste and the appearance were worth all the time 😍

The #rubarba tart with #frangipan filling is the perfect way to impress guests.

(Thank you, @Ana, for the rhubarb! 💗)

I posted the recipe on the blog for those who are in the mood for some work 😄

https://anamariagateste.blogspot.com/2020/05/tarta-cu-rubarba.html?m=1