Close
Photo: Leigh Beisch
Active Time:1 hrTotal Time:4 hrs 15 minsServings:12Jump to Nutrition Facts
Active Time:1 hrTotal Time:4 hrs 15 minsServings:12
Active Time:1 hr
Active Time:
1 hr
Total Time:4 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrust1cupspelt flour or whole-wheat flour¾cupall-purpose flour½tablespoonsalt8tablespoons(1 stick) cold unsalted butter, cut into 1/2-inch pieces1large egg, lightly beaten2 - 4tablespoonsice waterStrawberry-Rhubarb Filling2cupssliced strawberries1cupchopped rhubarb, thawed and drained if frozen¼cupgranulated sugar1teaspoongrated lemon zest1tablespoonlemon juice1teaspoonwater½teaspooncornstarchFrangipane1cupslivered almonds⅔cupgranulated sugar1tablespoonall-purpose flour¼teaspoonsalt4tablespoons(1/2 stick) unsalted butter, at room temperature1large egg, at room temperature1teaspoonalmond extract
Cook Mode(Keep screen awake)
Ingredients
Crust
1cupspelt flour or whole-wheat flour
¾cupall-purpose flour
½tablespoonsalt
8tablespoons(1 stick) cold unsalted butter, cut into 1/2-inch pieces
1large egg, lightly beaten
2 - 4tablespoonsice water
Strawberry-Rhubarb Filling
2cupssliced strawberries
1cupchopped rhubarb, thawed and drained if frozen
¼cupgranulated sugar
1teaspoongrated lemon zest
1tablespoonlemon juice
1teaspoonwater
½teaspooncornstarch
Frangipane
1cupslivered almonds
⅔cupgranulated sugar
1tablespoonall-purpose flour
¼teaspoonsalt
4tablespoons(1/2 stick) unsalted butter, at room temperature
1large egg, at room temperature
1teaspoonalmond extract
Directions
To prepare crust:Whisk spelt (or whole-wheat) flour, 3/4 cup all-purpose flour and 1/2 teaspoon salt in a large bowl. Add 8 tablespoons butter and use a pastry blender or 2 forks to incorporate it into the flour mixture until lumps the size of large peas form. Add egg and 2 tablespoons ice water and stir with a fork until the dough starts to come together. Add 1 to 2 tablespoons more water, if necessary. Transfer to a lightly floured surface and knead about 3 times to form a loose ball. Place on a piece of plastic wrap and shape into a 4-inch disk. Refrigerate the dough for at least 30 minutes or up to 1 day.
If the dough has chilled for more than 30 minutes, let it stand at room temperature for 5 minutes. Roll out on a lightly floured surface into an 11-inch circle, about 1/4 inch thick. Transfer the dough to a 9-inch tart pan with a removable bottom. Gently push out to the sides and press firmly against the fluted edges. Trim any excess dough and use it to patch any thin spots. Prick the bottom all over with a fork. Cover and freeze the tart shell for at least 30 minutes or up to 1 week.
Preheat oven to 375°F. Place the frozen tart shell on a rimmed baking sheet. Bake until light golden in the center and the edges are starting to brown, 25 to 30 minutes. Let cool on a wire rack for 30 minutes.
To prepare frangipane:Combine almonds, sugar, flour and salt in a food processor. Process until the almonds are almost a powder with a bit of texture left. Add butter and pulse 3 or 4 times. Add egg and almond extract; process until well combined.
To assemble tart:Preheat oven to 350°F. Spread 1/2 cup of the strawberry-rhubarb filling in an even layer in the cooled tart shell. Spread the frangipane over it. Divide the remaining filling into 4 parallel and equidistant lines over the frangipane from edge to edge. Run the tip of a chopstick or knife through the filling perpendicular to the fruit lines from one edge of the pan to the other, then make another line 1 inch over, going in the opposite direction. Repeat to make a herringbone pattern across the whole surface.
Place the tart on a rimmed baking sheet. Bake until the frangipane is golden brown and the filling is jammy, 40 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Remove the pan sides. Serve at room temperature.
To make ahead:
Freeze tart shell (Steps 1-3) for up to 1 week. Refrigerate filling (Step 4) and frangipane (Step 5) for up to 3 days.
Equipment:
9-inch removable-bottom tart pan
Originally appeared: EatingWell Magazine, June 2021
Rate ItPrint
Nutrition Facts(per serving)298Calories17gFat32gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
