Rhubarb Frangipane Tarts

1. 1

   Preheat oven to 350u00b0F. Grease 2 baking trays.

2. 2

   Stir vanilla bean seeds, 1/2 cup sugar and 1/4 cup water over low heat, without boiling, until sugar has dissolved. Place rhubarb in a baking dish and pour syrup over top. Bake for 15 mins, or until rhubarb is tender. Let cool then drain rhubarb, reserving syrup.

3. 3

   Meanwhile, beat butter, remaining sugar, vanilla and egg yolk until light and fluffy. Stir in ground almonds and flour.

4. 4

   Cut puff pastry into quarters then cut each quarter into 3 rectangles. Place pastry rectangles about 2 inches apart on prepared trays. Spread almond frangipane over rectangles, leaving a 1/4 inch border. Top with rhubarb then fold edges in towards the center to form a raised border. Bake for 25 mins.

5. 5

   Serve warm, brushed with reserved syrup.

* Per serving · 4 servings · Values may vary.

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