Spring Rhubarb Frangipane Chevron Tart

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Want to make a knockout dessert using new season rhubarb? This rhubarb tart is a beauty. It starts with a crispy browned butter cookie base topped with a rich almond fragipane layer. The final flourish is a orange and sugar drenched chevron pattern of rhubarb!

Ingredients

113g/4ozs. cream cheese
113g/4ozs. browned butter
2 cups plain all purpose flour
Pinch of salt

Frangipane Filling:
125g/4.41ozs. butter
125g/4.41ozs. sugar
2 eggs
125g/4.41ozs. ground almonds
1 tablespoon plain flour

Rhubarb Topping:
6 sticks of Rhubarb
Zest and juice of 1 orange
3 tablespoons sugar

Instructions

View the full recipe at Not Quite Nigella →