Rhubarb Tart With Cashew Frangipane
I know better than to stock the fridge before a photoshoot but I could not resist the Spring produce in front of me at the market. I loaded up. Greens, radishes, okra, lettuces, herbs, rhubarb, eggs, milk, etc…
I got worried on my way home that my food stylist would have a fit with that much valuable real estate taken up for her own groceries. On the other hand I know that if one eats as many vegetables as we do, the volume/space occupied in the fridge seems to be gone in a matter of a couple of days anyway.
I almost panicked when I thought the rhubarb was lost in the deep dark spaces of the refrigerator, somehow fighting its way between the baby radishes and cherry tomatoes. As soon as rhubarb appears at the store I stock up, load up and cook up. It’s probably one of my favorite things. It reminds me so much of home. My mom used to cook big pots of rhubarb compote or make rhubarb jam galore. I like to poach just until slightly soft but not mushy and add it to yogurt for a snack, make candied rhubarb or lots of rhubarb simple syrup for cocktails all through Spring and Summer.
And then there is always a rhubarb tart or galette. This time I used some leftover puff pastry I had from a previous tart, made a cashew frangipane and layered some quick poached rhubarb batons (pieces) on top. Not too sweet and super buttery. The perfect little piece for an afternoon snack.
Rhubarb Tart With Cashew Frangipane:
For the crust:
For the rhubarb:
1/4 cup sugar
1/2 cup water
6 stalks of fresh rhubarb cut into 3 inch long pieces
For the frangipane:
1 cup (100 gr) unsalted roasted cashews
1 stick (115 gr) butter, softened
1/3 cup honey
1/3 cup heavy cream
Line the bottom of a tart pan (rectangular or 8-inch round) with the tart crust. Prick the bottom with a fork. Refrigerate while you make the filling.
Preheat the oven to 350F.
Prepare the rhubarb.
In a large skillet, combine the water and sugar and bring to a boil. Add the rhubarb stalks, reduce the eat to a low boil and poach the rhubarb for about 3-4 minutes, until barely soft. Remove with a slotted spoon and let cool on pieces of paper towels.
While the rhubarb cools, prepare the frangipane.
In a food processor, process the cashews until finely ground. Add the butter and honey and process until well blended. Pour the mixture into a small bowl and with a whisk, mix in the eggs and heavy cream. You don’t want to beat in the eggs and cream in the food processor or it will incorporate too much air to the mixture and will rise and crack while baking.
Assemble the tart by pouring the frangipane mixture into the pastry line tart shell, arrange the rhubarb pieces over the frangipane. Bake for 40-45 minutes or until it starts to get golden brown. Serve warm or cold with some whipped cream.