Geometric Rhubarb Tart Recipe
Recipe courtesy of Jenny Park
Watch how to make this recipe.
- Level: Easy
- Yield: one 8-inch square tart
- Total: 2 hr 25 min (includes cooling time)
- Active: 25 min
Sliced with precision, rhubarb stalks become a striking geometric masterpiece when arranged on a tart filled with frangipane.
Ingredients
Butter Crust:
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- Pinch salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 large egg
Rhubarb:
- 4 stalks rhubarb (approximately 1 inch wide)
- 1 teaspoon sugar, for sprinkling
Almond Filling:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs, room temperature
- 3/4 cup finely ground almond meal
- 1 tablespoon all-purpose flour
- 1 1/2 teaspoons vanilla extract
Special equipment: an 8-inch square tart pan
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Instructions
- Preheat the oven to 375 degrees F.
- For the butter crust: Place the flour, sugar and salt into the bowl of a food processor and pulse briefly. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs. Add the egg and pulse, then run the processor until the dough forms a ball.
- Transfer the dough to an 8-inch square tart pan and press it evenly into the bottom and sides. Use a fork to prick the base all over to prevent air pockets. Par-bake for 12 to 15 minutes, or until the crust is just set and still pale. Remove from the oven and let cool completely.
- For the rhubarb: Trim the ends of each rhubarb stalk so each is 8 inches long. Cut each stalk in half lengthwise, keeping the halves together. Slice each half into eight 1-inch squares, then cut each square diagonally to form triangles (128 pieces total).
- For the almond filling: In a mixing bowl, combine the butter and sugar and beat with an electric hand mixer until light and fluffy. Add the eggs and mix well. Stir in the almond meal, flour, and vanilla until fully blended. Pour the filling into the cooled crust and spread evenly with a spatula.
- To assemble: Begin at the top left corner, placing 4 triangles (top pieces) together to form a "frame" with a diamond in the center. Repeat until all top triangles are used, creating 16 "frames." Place the bottom triangle pieces inside each "frame," cut-side up, to complete the diamond shape. Continue until all rhubarb pieces are arranged and the tart is filled.
- Lightly brush the top of the tart with water and sprinkle with sugar. Bake for 25 to 30 minutes, until the filling is set, the top is bubbling, and the crust is golden brown. Let the tart cool for about 1 hour. Remove from the pan, slice, and serve.
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