Rhubarb Pie w. Frangipane
This recipe makes either 6 small pies with a diameter of 10 cm or one large pie with a diameter of 22 cm for about 10 people.
Rhubarb - Danish rhubarb! Is there a better harbinger of early summer? Hardly! So this is truly one of my favorite recipes: the wonderful rhubarb tart with frangipane. This pie combines the tart, juicy rhubarb with the rich, nutty flavor of frangipane, creating a pastry that is both elegant and irresistible. And even though it says "frangipane", it doesn't mean it's difficult or fussy. In fact, frangipane is just fancy talk for a nut-flavored cream. To put it crudely.
Currently, in this recipe you get all the best of rhubarb's natural tartness, which is perfectly balanced by the sweet and creamy frangipane, while the crispy pie crust provides a nice contrast in texture. This tart is not only a treat for the palate, but also a delight for the eyes.
Useful reading:
I always use pie tins with holes - also called perforated. And I always use a loose-bottomed pie dish because I find it makes it MUCH easier to get the pie out of the dish. But you can easily use a regular pie dish, or a pie ring.
I cut my rhubarb into smaller pieces if I'm making small pies, and slightly larger if I'm making one big one.
These pies are actually sweetened with very little refined sugar. Well, there is some marzipan, but not a lot of sugar-sugar. It makes for an incredibly delicious, creamy and nutty frangipane that's not too sweet. That's why I add a little sprinkle of Swedish pearl sugar - to counteract the insistent tartness of rhubarb and because I think it gives a really cute look.
Enjoy and you're welcome.
Rhubarb Pie w. Frangipane
Forberedelse: >30 minutter Tilberedningstid: 30 minutter I alt: > 60 minutter
Ingredienser
This recipe makes either 6 small pies with a diameter of 10 cm or one large pie with a diameter of 22 cm for about 10 people.
Shortcrust pastry:
50 g tapioca flour (or potato flour)
100 g brown rice flour + extra for rolling out.
50 g icing sugar
A little flake salt
80 g cold butter
1 egg M/L
Method:
Mix all the dry ingredients
Cut the cold butter into cubes.
Crumble the butter into the flour.
Assemble the dough with the egg - whisk the egg together and add it a little at a time so the dough doesn't get too wet.
I always assemble the dough with my hands.
Let the dough rest in the fridge for 30 min. before rolling it out to 2-3 mm. Thickness and spread into the greased pie tins.
Blind bake the pie crust at 180 degrees for 8-10 minutes.
Remove what makes the pies blind and bake for another 4 min. until the tart bases have a little color.
Finally, roll out the rest of your shortcrust pastry and poke them out with your favorite cutter. Bake them for 5-8 min. and voila, you have a little cookie for your coffee or while you wait.
Frangipane with rhubarb:
100 g soft butter
20 g. sugar
1 egg M/L
100 g almond flour, I always use whole almonds that I grind into flour myself in a blender.
100 g marzipan, grated
300-400 g rhubarb, cut into small cubes.
Swedish pearl sugar (can be skipped)
Method:
Place all ingredients, except chocolate, in a bowl.
Beat the butter and sugar until light and fluffy. Add the egg, almond flour and marzipan and mix until smooth. Fold 100 g. rhubarb cubes into the batter.
Assembly and baking:
Preheat your oven to 180 degrees fan.
Take the pie dish with the baked pie crust. Divide the frangipane mixture into the tart tins and finally place the remaining rhubarb cubes on top. Feel free to press them down into the mixture. Sprinkle with a little Swedish pearl sugar. Because it looks sweet and because it adds a little extra sweetness to the tart rhubarb.
Bake the tart for approx. 30 min. at 175 degrees hot air. The frangipane may feel a little wobbly when the tart is hot - it will set as the tart cools.
Serve the pie warm or cold, perhaps with a small dollop of whipped cream or creme fraiche.
Tips and storage:
〰️ The pie can be kept for 2-3 days in the fridge.
〰️ It is also freezer safe.
〰️ Blind baking: this is done to prevent the base from becoming soft. It is done by covering the dough with crumpled baking paper and filling it with dry lentils or beans.
〰️ It is important that the pie is allowed to set before cutting. This takes about 30 minutes.
〰️ Add a little lemon zest to your frangipane.
〰️ Add a little almond flavor to your frangipane.
〰️ If your rhubarb is very sour, you can marinate it in a brine of sugar and orange juice for 15-20 min. before use.
