This mesmerizing modern tart is filled with a thin layer of strawberry jam and some luscious almond cream. Topped with a gorgeous geometric rhubarb pattern, this vegan tart will impress all your friends and family during your next fancy dinner.
6 to 8large rhubarb stalks, the most uniform in width possible
3 tbspof your favorite strawberry jam
Roll out the pâte sucrée (sweet pastry dough) between two pieces of parchment paper to a 2 to 3mm thickness ( 1/8 inch).
Transfer to a 9-inch fluted tart pan and line the pan with the rolled out dough, pressing all around for the dough to fill each crevice and for it to stick to the edges of the tin.
Cut off the excess dough with a sharp knife or by rolling a rolling pin on top of the sharp edges of the tart pan. Refrigerate the tart pan for 20 to 30 minutes, or until the tart shell is firm to the touch.
In a large bowl, with a strong silicone spatula, mix together the soft margarine, powdered sugar, almond flour, and cornstarch until homogenous.
Slowly add the applesauce, rum, and almond extract while mixing until homogenous.
Prick the bottom of the cold tart shell all over with a fork and spread the strawberry jam evenly on the bottom of the dough with the back of a spoon or with a small offset spatula.
Transfer the frangipane cream into a pastry bag with no pastry tip (or a large freezer-friendly Ziploc with a corner cut off) and evenly pipe a thin layer of almond cream over the whole surface of the pie. Smooth out the cream with a small offset spatula.
Preheat your oven to 350°F or 180°C
Cut your rhubarb stalks at a 45-degree angle so that all the edges are the same size and the pieces look like lozenges or diamond shapes.
Starting from the middle of the pie, cream a 6pinted star pattern, working your way out until the whole surface of the tart is covered in rhubarb. Cut custom pieces to fit where the pattern meets the edges of the tart.
Sprinkles some sliced almonds all around the edge fo the tart.
Place the tart in the 350°F (180°C) preheated oven and bake for 25 to 35 minutes, or until the cream looks cooked throughout and the bottom of the tart is golden brown.
Let the tart cool for 10 minutes before cutting into slices,or freezing for a later occasion. Enjoy!
Keep at room temperature for up to 3 days or freeze for up to 4 months.
Vegan Strawberry, Rhubarb and Frangipane Tart https://berrybaker.com/amazing-vegan-frangipane-geometric-rhubarb-tart/ October 10, 2020