Description
A crisp, bright tart filled with tangy rhubarb, sweet strawberries, honey, and a hint of citrus, sealed with a butter-rich almond crust and frangipane layer.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 cup almond flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into ½-inch cubes
- 1 large egg
- 1 tablespoon ice water (add up to 1 tablespoon more if needed)
- 2 teaspoons vanilla bean paste
- 1 teaspoon lemon zest
- ¼ teaspoon ground cardamom
- ½ cup unsalted butter, softened (for frangipane seal)
- ½ cup granulated sugar (for frangipane seal)
- 1 large egg (for frangipane seal)
- 1 teaspoon vanilla bean paste (for frangipane seal)
- ½ cup almond flour (for frangipane seal)
- 1 pound rhubarb, trimmed and cut into ½-inch pieces
- 1 pound strawberries, hulled and halved
- ½ cup granulated sugar (for fruit filling)
- ¼ cup honey
- 2 tablespoons tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest (for fruit filling)
- ½ teaspoon ground ginger
- 1 large egg (for egg wash)
- 1 tablespoon water
- 1 tablespoon coarse sugar
Instructions
- In a bowl, combine the following dry ingredients: 2¼ cups all-purpose flour, 1 cup almond flour, ⅓ cup granulated sugar, and 1 teaspoon salt. Work in 1 cup of chilled, cubed unsalted butter using a pastry cutter until you achieve pea-sized crumbs. Then, incorporate 1 large egg, 2 teaspoons of vanilla bean paste, 1 teaspoon of lemon zest, and ¼ teaspoon of ground cardamom into the mixture until the dough begins to come together. If the dough is dry, you may add up to 1 tablespoon of ice water. Once blended, form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes. Keeping the dough cold is essential for achieving a flaky crust.
- Preheat the oven to 375°F. On a floured surface, roll out the chilled dough to a 12-inch circle. Gently transfer it to a 9-inch tart pan with a removable bottom, trimming any excess edges. Use a fork to prick the bottom of the dough, then line it with parchment paper. Fill the lined shell with pie weights or dried beans to prevent bubbling. Bake for 20 minutes, then remove the weights and parchment, and return the crust to the oven for another 5 minutes, or until the edges start to turn a light golden brown. Docking and weighing down the crust ensures that it maintains its shape and does not shrink.
- Lower the oven temperature to 350°F. Cream together ½ cup softened unsalted butter and ½ cup granulated sugar until the mixture is light and fluffy. Add in 1 large egg and 1 teaspoon of vanilla bean paste, mixing until well combined. Carefully stir in ½ cup almond flour. Spread this frangipane mixture over the warm tart crust in an even ¼-inch layer. Bake for about 10 minutes or until the frangipane is set but not browned. This layer acts as a moisture barrier that protects the crust from sogginess.
- In a large bowl, combine 1 pound of chopped rhubarb, 1 pound of halved strawberries, ½ cup granulated sugar, ¼ cup honey, 2 tablespoons tapioca starch, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and ½ teaspoon ground ginger. Gently toss the fruit until it is well coated and allow it to rest for 10 minutes. This resting step is crucial for macerating the fruit and enabling the starch to activate, resulting in a filling that is glossy and firm without any gumminess.
- Pour the fruit mixture into the tart shell, spreading it out evenly. In a small bowl, whisk together 1 large egg with 1 tablespoon of water for the egg wash. Brush the egg wash around the rim of the crust and sprinkle 1 tablespoon of coarse sugar on top. Bake in the oven at 350°F for 40–45 minutes, or until the filling is bubbly and the crust has turned a lovely golden brown. Bubbles in the filling indicate that it has thickened properly.
- Once out of the oven, allow the tart to cool on a wire rack for at least two hours before removing the rim of the tart pan. This crucial cooling period ensures that the filling sets well, allowing for clean slices when served.
Notes
- Honey provides a floral sweetness that offsets granulated sugar, enhancing flavor without adding graininess.
- Tapioca starch results in a clear, firm filling that avoids the chalky texture that cornstarch might provide.
- The addition of almond flour in both the crust and frangipane enriches the flavor and fortifies the sealing layer.
- Consider substituting ground cardamom with ½ teaspoon of ground cinnamon if desired.
- For storage, cover the tart and refrigerate it for up to three days. Rewarm slices at 325°F for about 8 minutes before serving.
- If you need a dairy-free crust, replace unsalted butter with solid coconut oil and add an additional tablespoon of ice water to the dough.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg