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1
Wash and trim rhubarb into 4 inch pieces.
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2
In a large skillet, add the rhubarb, sugar, water and the cardamom seeds.
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3
Simmer on low heat for 2 minutes only.
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4
You want the rhubarb to maintain its shape and not become soggy.
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5
Remove the rhubarb from the liquid and set on a plate to cool slightly.
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6
Turn the heat up to medium and let the liquid reduce and become syrupy.
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7
Remove from heat and strain out the larger pieces of cardamom.
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8
Set aside.
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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.
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10
This creates the crust (like a pizza crust).
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11
Avoid completely cutting through the dough.
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12
Use a fork and poke holes several places in the pastry, then refrigerate until ready to assemble.
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13
In the work bowl of a food processor, combine the butter, sugar, almond meal, egg yolks and vanilla extract.
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14
Pulse until just incorporated and set aside.
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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.
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16
Gently arrange the rhubarb on top of the almond mixture in two rows or in a decoratively horizontal manner, again avoiding the edges.
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17
Whisk the egg and the milk in a small bowl and brush along the crust edges.
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18
Bake for 30-35 minutes until crust is golden brown.
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19
Brush the sugar syrup on top of the hot tart just before serving.
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20
Recipe adapted from Katie Quinn Davies.
