Classic Rhubarb Tart With Frangipane Filling

Steps

1. 1Prep the Rhubarb Topping
2. 2Cut 1 pound of rhubarb stalks into ½ -inch diagonal segments. Test the length by placing the cut stalks in an empty tart pan – the stalks should fit easily in the pan with space on all sides for the crust edges to fit.
3. 3Add ¼ cup powdered sugar, finely grated zest, and the juice of 1 orange, plus water, and 1 teaspoon vanilla extract to a large skillet over medium heat. This should yield a total of 1 cup of liquid.
4. 4Gently whisk the liquids until the mixture begins to simmer, then add the cut rhubarb stalks.
5. 5Reduce heat to medium-low and simmer 5 minutes. After 5 minutes, remove the skillet from heat and cover with a lid. Let the topping cool in a covered pan for at least 1 hour (overnight is preferred).
6. 6Make the Shortbread Crust
7. 7Preheat oven to 425 degrees ℉ (220 degrees ℃) and place rack in the center of the oven.
8. 8Add 1 cup all-purpose flour, ⅛ teaspoon salt, and ⅓ cup confectioners' sugar to your food processor. Process ingredients to combine them.
9. 9Add ½ cup cold unsalted butter, cut into small chunks to your food processor and pulse until the pastry starts to come together and form clumps.
10. 10Transfer pastry to an 8 or 9-inch nonstick tart pan with a removable bottom. Using your fingertips, evenly press pastry onto the bottom and up the sides of the pan. Use the back of a spoon to smooth the surface of the pastry if needed.
11. 11Gently pierce the bottom of the crust with the tines of a fork to prevent the pastry crust from puffing up while it bakes.
12. 12Cover the tart pan and place the pastry crust in the freezer for 15 minutes to chill. This helps prevent the crust from shrinking while it bakes.
13. 13Place tart pan on a larger baking sheet and bake crust until just barely golden brown on the edges, about 12 to 13 minutes.
14. 14Remove from oven and place on wire rack to cool. The crust is now ready to be filled.
15. 15Make the Frangipane Filling
16. 16Wipe out food processor bowl to remove any leftover crust crumbs. Add 3 ounces unsalted butter, at room temperature, ⅓ cup plus 2 teaspoons white granulated sugar, 1 large egg, ¾ cup almond flour, and ¼ teaspoon salt to your food processor. Pulse 2 to 4 times until the mixture is well combined.
17. 17Transfer frangipane filling to tart pan with partially-baked tart crust. Use spatula to evenly distribute filling across crust and smooth top of filling layer.
18. 18Cut one large sheet of aluminum foil and place filled tart pan in center of foil sheet. Bring sides of foil up, folding as needed so that foil just covers crust tart edges while leaving filling uncovered.
19. 19Return tart pan to preheated oven. Bake 20 minutes or until filling is golden-brown and set. Check doneness by inserting knife in center of filling and removing - knife should come out of filling completely clean.
20. 20When filling is set, remove tart pan from oven and set aside to cool completely.
21. 21Assemble the Rhubarb Tart
22. 22Strain the rhubarb from the syrup and set it aside. Gently line rhubarb across the top of the frangipane filling.
23. 23Return skillet with syrup to stovetop and warm it uncovered over medium heat. Let syrup come to boil, then continue boiling until syrup has reduced to approximately ¼ cup.
24. 24Use a pastry brush to gently brush the reduced syrup over the rhubarb topping, then serve the tart immediately. Alternatively, cover the pan with foil and keep it at room temperature until ready to serve.