When I got gifted those beautiful rhubarb stalks, I knew I had to make a tart! The flakiness of the dough, the sweetness of the frangipane were the perfect contrast to the tartness of this ambiguous vegetable! The cool thing about this recipe is that you can make with any fruit of your choice- thin apples slices, blueberries. It’s delicious! Just follow the tips.
Rhubarb Galette with Tonka Frangipane
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
When I got gifted those beautiful rhubarb stalks, I knew I had to make a tart! The flakiness of the dough, the sweetness of the frangipane were the perfect contrast to the tartness of this ambiguous vegetable! The cool thing about this recipe is that you can make with any fruit of your choice- thin apples slices, blueberries. It’s delicious! Just follow the tips
Ingredients
Flaky shortcrust pastry
- 3 cups plain flour, more for dusting
- 1 tbsp sugar
- 1 tsp salt
- 170g unsalted butter, very chilled, cubed
- 1/2 cup ice water (up to 2-3 tbsp extra)
- 1 egg yolk, beaten (for the wash)
- 1 tbsp raw sugar (for sprinkling)
Frangipane
- 1 1/4 cup almond powder
- 1/2 cup caster sugar
- 2 tbsp butter, melted
- 1 tsp salt
- 2 medium eggs
- 1 tsp vanilla extract (I used tonka powder)
Toppings
- 8-10 stalks rhubarb, cut into 3-inch pcs diagonally
- 1/4 cup white sugar
Method
- 1)
For the dough: In a large bowl, whisk together flour, sugar and salt. Use the tip your fingers, or a pastry cutter or a knife (you can even pulse in the food processor) to cut the butter into the flour mixture until pea-sized pieces form. Add water and knead light until the dough comes together. Don’t over knead. Shape into a disk, cover highly in cling film and let rest in the fridge for 1 hour.
- 2)
From the frangipane: whisk all of the frangipane ingredients in a bowl until smooth, cover and place in fridge.
- 3)
Preheat oven to 200°C. On a lightly floured surface, roll dough out into a 14-inch circle. You can roll it in between 2 non-stick baking sheets. Spread frangipane over thr center of the dough, leaving a 2-inch border. Arrange rhubarb in a pattern.
- 4)
Fold edges over rhubarb then brush with beaten egg yolk and sprinkle crust with sugar. Bake until golden brown, 40-45min.
- 5)
Meanwhile, prepare the sugar syrup: combine sugar with 3 tbsp of water. Bring to a simmer, cook until sugar has dissolved, about 1 min. Let cool.
- 6)
When galette is baked, brush syrup over rhubarb. Let cool slightly. Best served warm.
- 7)
Adapted @thefeedfeed
- 8)
Merci @eugeneeugenedubai