Tart Dough:
Combine 2 cups of flour, 1/4 cup sugar, a pinch of salt, and a hint of lemon zest. Add 11 tablespoons of cold, cubed unsalted butter, blending until it forms a fine crumb. Then, mix in a large egg yolk and a teaspoon of vanilla extract until the dough begins to gather.
Chop the Rhubarb:
While the dough rests, carefully chop the rhubarb into even diamond shapes.
Frangipane Filling:
Prepare the luxurious frangipane filling by blending softened butter, sugar, and ground almonds with vanilla and lemon zest. Add a splash of dark rum if desired.
Assemble the Tart:
Now it’s time to blind-bake your tart. Roll out until thin about the thickness of a £1 coin. layout into a well-buttered dish, and prick the base with a fork all over. Grab some parchment paper and some old beans to weigh the base down. Bake in the oven for 20-30 mins at 190C.
Take out of the oven and remove your beans and parchment paper. Spread the frangipane filling onto the blind-baked tart shell, ensuring even coverage. Arrange the rhubarb slices atop the mixture in a star pattern. Slide back into the oven at 180C for 30 mins with a foil lid. The frangipane rises, embracing the rhubarb until golden and caramelized.
Before serving, If you fancy it – dust with powdered sugar and add a dollop of lightly sweetened whipped cream for balance. A celebration of tradition, quality, and simple pleasures.