from Blooms and Baking
This is the dessert I make the most in the spring and summer months. There are four components to this tart — a buttery tart crust, a sweet and tangy layer of strawberry rhubarb compote, the most luscious almond frangipane filling, and tender roasted rhubarb. The tart is great served as is, but even better when served warm with a scoop of vanilla ice cream.
Ingredients
Strawberry Rhubarb & Rose Compote
1 Tbsp (14 g) unsalted butter
100 g (1 cup) rhubarb, trimmed and coarsely chopped
145 g (1 cup) strawberries, hulled and coarsely chopped
67 g (1/3 cup) granulated sugar
2 tsp vanilla extract
½ tsp rose water
Paté Sablée
126 g (9 tbsp) unsalted butter, room temperature
40 g (1/3 cup) powdered sugar
1 large egg yolk
150 g (1 1/4 cup) all-purpose flour
1/2 tsp salt
Roasted Rhubarb
5 – 6 stalks rhubarb (8-10 inches), trimmed
67 g (1/3 cup) granulated sugar
1 tsp vanilla extract
Almond Frangipane Filling
125 g (1 1/4 cup) ground almonds
30 g (1/4 cup) all-purpose flour
1 tsp baking powder
1/2 tsp salt
150 g (3/4 cup) granulated sugar
150 g (2/3 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 tsp vanilla extract
Instructions
Strawberry Rhubarb Compote: In a heavy medium saucepan over medium heat, melt the butter. Add the rhubarb, strawberries, granulated sugar, vanilla, and rose water. Allow the mixture to cook, undisturbed, for 2 minutes. Gently stir and continue to cook for 10 to 15 minutes, stirring occasionally, until the rhubarb is tender and the juices have become thick. Remove the saucepan from the heat and let the compote cool as you make the tart crust. (This will make a bit more compote than you will need for the tart.)
Paté Sablée: In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and powdered sugar on medium speed until they are creamy, about l minute.
Add the egg yolk and mix until the ingredients are fully combined.
With the mixer on low speed, add the flour and salt and beat just until the dough comes together and there is no more visible flour, about 1 minute. Be careful not to overmix.
Press the dough into a 9-inch (23 cm) tart pan with a removable bottom, making sure it is evenly distributed. Using a fork, prick the bottom of the tart crust to prevent the bottom from puffing up during baking. Loosely wrap the tart pan in plastic and chill it in the refrigerator for 30 minutes.
While the tart crust is chilling, preheat the oven to 350°F/177C.
Bake the tart crust for 10 to 12 minutes, until the crust is light gold in color. The crust should not be too brown, because the tart will be baked again once it has been filled with frangipane. Remove the tart crust from the oven and let it cool on a wire rack for 10 to 15 minutes. Do not turn off the oven.
Roasted Rhubarb: Line a large rimmed baking sheet with parchment paper. Place the rhubarb on the prepared baking sheet in a single layer. Evenly sprinkle the rhubarb with the sugar and vanilla. Roast the rhubarb for 15 to 20 minutes, or until it is tender. Do not turn off the oven.
Almond Frangipane Filling: In a medium bowl, whisk together the almonds, flour, baking powder, and salt. Set the almond mixture aside.
In the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and butter. Beat the sugar and butter on medium speed until the mixture is creamy, about I minute. With the mixer still running, add the eggs, one at a time, and mix until they are incorporated. Mix in the vanilla. Add the almond mixture and mix until it is just combined and no streaks of dry ingredients remain.
To assemble the tart, spread about 1/2 cup (163 g) of the strawberry rhubarb and rose compote onto the tart crust. Fill the crust with the almond frangipane filing and smooth the top with a spatula or the back of a spoon. Arrange the roasted rhubarb on top of the frangipane. Do not overfill tart.
Place tart on a baking sheet and bake the tart for 40 to 45 minutes, until the top of the frangipane is golden. Let the tart cool in the pan for 15 minutes before removing it.
Dust with icing sugar before serving.
Makes 10 inch tart
Nada’s Tips & Tricks: This is a little more labour intensive recipe but well worth it. As different fruit come into season, change it up to create a different and equally satisfying dessert.
Reprinted with permission from Blooms and Baking by Amy Ho. Page Street Publishing Co. 2020. Photo credit: Amy Ho. Strawberry Rhubarb Frangipane Tart – Constellation Inspiration