Rhubarb frangipane tarts and happy birthday Charlotte!
Because today is Charlotte’s birthday I figured it would be the perfect moment to post these delicious rhubarb frangipane tarts again… I made these last year when Charlotte and I did one of our famous cooking session. The rhubarb is not a really pretty red but it’s no less delicious. And that’s the only thing that counts right?
Rhubarb frangipane tartlets
- Shortcrust pastry
- 2.5 cups 310 gr all purpose flour
- 56 gr sugar
- pinch of salt
- 2 sticks 8 oz unsalted butter, chilled and cut into 1/4" cubes
- 3 tbsp ice-cold water or just enough to hold the pastry together
- 125 gr softened butter
- 125 gr icing sugar
- 2,5 ml or 1/2 tsp of almond extract
- 3 eggs
- 125 gr almond flour
- 30 gr all purpose flour
- 1 tsp cinnamon
- 1 tbsp sugar or more if the rhubarb is very sour
- For Pastry:
- At least 30 minutes before rolling and baking (or up to 1 day in advance) prepare the pastry. In the bowl of a food processor, fitted with a plastic blade, pulse together the flour and salt. Add the butter and pulse rapidly, about 40-50 times, or until the butter is blended into the flour and is coarse and the size of small peas.
- Gradually add the water in a small trickle, with the processor running. Continue adding just as the pastry starts coming together in the shape of a loose, crumbly ball.
- Turn out onto a lightly floured surface. Form into a disc, about 1" high, and wrap tightly with plastic wrap.
- Refrigerate for at least 30 minutes or overnight.
- For Frangipane:
- To make the frangipane put the soft butter and the icing sugar in a mixing bowl and mix until creamy and fluffy.
- Add the eggs one by one mixing well in between. The mixture will start to look very curdled but don't worry, it will all work out in the end!
- Add the almond extract and while the machine is turning, add in the flour bit by bit.
- To Assemble:
- When ready to bake take out your dough from the fridge and put it on a lightly floured surface. Roll the pastry quickly out till thin enough and lift it into whichever form you have prepared. (round,square, little or big) Line it carefully along the sides and remove the excess dough.
- Blind bake your pastry by lining it first with baking paper and then weighing it down with beans or rice. Bake in a preheated oven at 180 C for about 20 minutes. Take out the tins, remove the baking weights and brush your pastry with egg wash. Put it back into the oven and continue baking for another 10 minutes.
- Take out of the oven.
- Put a spoon of your red currant mix into the tins and spread it out to a thin layer across the bottom of your tins.
- Put the frangipane into your tarts and smooth the surface.
- Cut the rhubarb into small slices and put them in a bowl together with the cinnamon and the sugar. Toss until it is coated or alternatively you can sprinkle it on top before putting it in the oven. Press the pieces of rhubarb into the frangipane
- Put back into the oven for about 25-30 minutes or until the top is golden brown.
- Take out of the oven and leave to cool for a bit before taking it out of the forms
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.