Thursday, May 18, 2017

Strawberry Rhubarb Frangipane Tart


So this is what I did with my frozen rhubarb!

I made a tart with the frozen pieces, I didn't even bother to defrost them....I paired them with a few strawberries and frangipane, that yummy French almond filling that goes so well with berries and any fruit.

This is very simple to whip together, especially if you have a sheet of frozen puff pastry on hand, and it makes a gorgeous, delicious tart.


Here's how:

1 sheet of frozen puff pastry, defrosted
6 large strawberries, cut up or sliced
1/4 cup of sliced rhubarb
sliced almonds
turbinado sugar

Frangipane:
1 cup of almond meal or ground almonds
1/2 cup granulated sugar
2 eggs
1/4 tsp almond extract
1 tbsp flour
4 tbsp melted butter

I use an 8" square tart pan with removable bottom....but you can use any tart pan you like.

Make the frangipane by mixing the ingredients together in a bowl.


Roll out the defrosted puff pastry to fit the tart pan, and spread the frangipane with a silicone spatula to fill the pan.

Press the cut up fruit into the frangipane and dot w/ sliced almonds.
Sprinkle the top with turbinado sugar and bake for 30 minutes in a 350F oven.

Let cool 15 minutes in the pan before removing and cutting into squares.


Best served within 2 hours after baking.

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