Pretty and delicious, this rhubarb frangipane tart will turn heads at the next cookout.
Beneath that pretty basket weave top are sweet layers of frangipane and jam that offset the tartness of the rhubarb for a dessert that is just as delightful to taste buds as it is to the eyes.
My favourite way to enjoy this tart is à la mode when it is still warm. Vanilla ice cream works well, of course, but try it wit pecan flavour, which brings out the flavour of the frangipane.
Traditionally, the frangipane (almond-flavoured cream or paste) is made with, well, almonds. So, if you don't have any pecans on hand it is a safe substitute to go with the classic.
TIP: Line the tart pan with parchment paper to help give the crust a rustic look.
(Makes 12 servings)
1 simple tart dough recipe, blind baked (see recipe for instructions)
2 tablespoons unsalted plant-based butter, melted
1, 1/2 cups toasted pecans
2/3 cup monk fruit sweetener (or granulated sugar)
1/4 teaspoon salt
2 large eggs, beaten
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1/4 cup strawberry jam (or other favourite fruit jam)
6 or 7 large stalks rhubarb, cut into 1, 1/2-inch pieces
1 tablespoon demerara sugar
Prepare and blind bake the tart crust according to the instructions found in my simple tart dough recipe. Once baked, allow the crust to cool and increase the oven temperature to 375°F / 190°C. While the crust is baking, prepare the frangipane.
Place the butter into a small, microwave-safe bowl and melt for 30 seconds in a microwave. It need only be about 80% melted when it is removed. If after 30 seconds it isn't at that point, heat for an additional 10 seconds. Remove from microwave and set aside.
In a food processor combine the pecans, sweetener, and salt. Pulse several times to break the pecans down to a fine grind. Add the eggs, both extracts, and the melted butter. Process until creamed then set aside.
In the bottom of the cooled, blind baked tart crust, spread the jam in an even layer (easier with an offset spatula). On top of the jam, spread the frangipane as evenly as possible. Next, arrange the rhubarb rounded side up into a basket weave pattern with two pieces placed alternating 90° angles. Once the central part of the pie is covered, trim the rhubarb pieces to fit any spaces around the edge following the established pattern.
Sprinkle the top with demerara sugar then bake for 45 to 50 minutes, or until the rhubarb is tender and the pastry is golden brown. Remove from the oven and let cool for about 20 minutes if you wish to serve it warm (à la mode is optional) or leave until it reaches room temperature before serving.
Nutritional Information Per Serving:
total calories = 241 | total fat = 17.09g | saturated fat = 3.94g | cholesterol = 47.83mg | sodium = 246.57mg | net carbohydrates = 32.46g | dietary fibre = 1.88g | sugars = 4.75g | protein = 4.12g