Elegant Rhubarb Frangipane Tart with Diplomat Cream | Sweet Almond Base
A stunning seasonal dessert featuring tangy rhubarb atop rich almond frangipane in a buttery sweet tart shell, finished with ginger-vanilla glaze.
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Ingredients
- 1 ¼ cups flour
- ¼ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold butter, cut into small pieces
- 1 egg yolk
- 1 Tablespoon ice cold water, plus more as needed
- 1 cup almond flour
- ½ cup sugar
- 7 Tablespoons butter, room temperature
- 2 eggs
- ½ teaspoon almond extract
- 3-4 stalks fresh rhubarb
- ¼ cup apple jelly
- ½ teaspoon vanilla bean paste
- ½ teaspoon fresh ginger
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