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Food and wine pairings
The Springtime Table
Rhubarb tart with frangipane
For 10 people
PREPARATION TIME
1 h
CLASSIC WINE PAIRING
Concentrated sweet wines have a knack for compensating the acidity in desserts like this one. The tartness of the rhubarb pairs like a dream with the softer vanilla aromas!
ORIGINAL WINE PAIRING
Whether for a late-afternoon break or an apéritif, you should make a note of this combination! Delicate red berry aromas on the nose, elegant and fragrant on the palate!
INGREDIENTS
For the dough:
150g of flour
50g of ground almonds
50g of powdered sugar
1 packet of vanilla sugar
100g of cold butter
1 egg
For the filling:
6 stalks of rhubarb
1 vanilla pod
50g of sugar
50g butter
2 tablespoons of honey
2 eggs
100g of ground almonds
20g of flour
3 drops of almond flavoring
1 teaspoon of vanilla extract
1 pinch of ground cardamom
Instructions
To make the dough, place the flour, ground almonds, powdered sugar and vanilla sugar into a mixing bowl. Add the cold butter cut into small pieces and knead by hand to form a crumbly dough. Add the egg and knead until smooth. Allow the dough to rest in the fridge for 30 minutes. Clean the rhubarb and cut into pieces of equal length so that it fits into the tart tin. Place the cardamom pods into a saucepan with 50g of sugar and 300ml of water and heat up. Add the rhubarb stalks, bring to a boil, then remove the rhubarb and allow the liquid to reduce to a form a thick syrup.
Preheat the oven to 180°C (top and bottom heat). Remove the dough from the fridge and roll out on a floured work surface. Grease a long tart tin (10 x 30 cm) and line with the dough. Pre-bake in the oven for approx. 15 minutes. In the meantime, whisk the butter for the filling with the honey and the eggs. Stir in the almond flavoring, vanilla extract and cardamom. Fold in the ground almonds and the flour. Place the mixture on the pre-baked tart crust, place the rhubarb stalks on top and bake in the oven for approx. 20 - 25 minutes until golden. Remove from the oven and coat the rhubarb with the thickened syrup.
DENISE SCHUSTER
Denise’s cooking is diverse, light and modern. As a food stylist and food photographer, her recipes are a feast for the eyes as well as the palate. On her blog, she enjoys sharing her passion for creative cooking with her readers.
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