Rhubarb Tart

1. 1

   Wash and trim rhubarb into 4 inch pieces.

2. 2

   In a large skillet, add the rhubarb, sugar, water and the cardamom seeds.

3. 3

   Simmer on low heat for 2 minutes only.

4. 4

   You want the rhubarb to maintain its shape and not become soggy.

5. 5

   Remove the rhubarb from the liquid and set on a plate to cool slightly.

6. 6

   Turn the heat up to medium and let the liquid reduce and become syrupy.

7. 7

   Remove from heat and strain out the larger pieces of cardamom.

8. 8

   Set aside.

9. 9

   Preheat your oven to 400 F. Slightly roll out your puff pastry on a floured board, then place it on a parchment lined baking sheet and gently score a 1/4 border around the outside edges of the crust with a knife.

10. 10

    This creates the crust (like a pizza crust).

11. 11

    Avoid completely cutting through the dough.

12. 12

    Use a fork and poke holes several places in the pastry, then refrigerate until ready to assemble.

13. 13

    In the work bowl of a food processor, combine the butter, sugar, almond meal, egg yolks and vanilla extract.

14. 14

    Pulse until just incorporated and set aside.

15. 15

    Remove the pastry from the refrigerator and using an offset spatula spread the frangipane (almond meal mixture) evenly across the surface, avoiding the crust/edge areas.

16. 16

    Gently arrange the rhubarb on top of the almond mixture in two rows or in a decoratively horizontal manner, again avoiding the edges.

17. 17

    Whisk the egg and the milk in a small bowl and brush along the crust edges.

18. 18

    Bake for 30-35 minutes until crust is golden brown.

19. 19

    Brush the sugar syrup on top of the hot tart just before serving.

20. 20

    Recipe adapted from Katie Quinn Davies.

* Per serving · 4 servings · Values may vary.