Rhubarb-Hazelnut Frangipane Galette Tart
Seasonal fruit variations on this rustic tart sell well for baker Jen Smith throughout her summer and fall season. The classic French pastry staple, frangipane, gets a tweak here with hazelnuts and orange, a perfect foil for the tart rhubarb.
- 1 ½ cups all-purpose flour
- 2 teaspoons white sugar
- 1/2 teaspoon fine salt
- 4 ounces (8 tablespoons) cold unsalted butter, cut into ½-inch cubes
- About 1/4 cup ice water
- 2 1/2 ounces (a generous ½ cup) raw hazelnuts (or almonds)
- 1/4 cup granulated sugar
- 2 ounces (about 3 tablespoons) almond paste (not marzipan, which has a higher ratio of sugar to almonds)
- Zest of 1 orange
- 5 tablespoons cold butter, sliced
- 1 egg
- 1 teaspoon pure vanilla
- 1 teaspoon orange blossom water (optional)
- 3 cups (about 1 pound) rhubarb chopped into ¼-inch pieces
- 1 cup light brown sugar
- Zest of 1 orange
- 2 tablespoons melted butter
- 3 tablespoons white sugar
- In a medium mixing bowl, whisk together flour, sugar and salt. Using a pastry blender, your fingers, or two knives, work butter into flour mixture until it ranges in size from peppercorns to peas. Do not overwork so that butter gets too soft.
- Add enough ice water by the tablespoon, using a fork to toss the flour mixture between additions, just until a pinch of dough holds together. (Alternately, use a food processor to pulse butter and then ice water into dough. Be careful not to overwork.)
- Dump pastry out onto a large square of plastic wrap and use the wrap to gather it into a rough ball, then flatten into a disk. Refrigerate at least two hours or overnight.
- Preheat oven to 350 degrees and spread hazelnuts on a small baking sheet. Bake just until fragrant and skins are starting to pull away from nuts, about 5 to 7 minutes.
- Cool and then use hands to rub skins from nuts. (They probably won’t get completely clean, but that’s fine.)
- In the bowl of a food processor, coarsely chop hazelnuts. Add sugar and process just until finely ground but not oily. Add crumbled almond paste and orange zest and process until mixture is uniformly granular. Add sliced butter and pulse into mixture is blended. Scrape bowl down with a spatula and add egg, vanilla and orange blossom water if using. Process until smooth.
- Chill at least 45 minutes or overnight.
- Toss rhubarb and brown sugar in a large mixing bowl and set aside for 45 minutes, stirring occasionally, until rhubarb has given off some liquid.
- Pour rhubarb into a sieve over another bowl and let sit to drain well, about 10 to 15 minutes. Reserve juices for glaze. Toss drained rhubarb with orange zest.
- Preheat oven to 375 degrees. Lay a large piece of parchment or nonstick baking mat on a flat surface and, using a floured rolling pin, roll pastry dough out on it into a circle about 11 inches in diameter. (If dough is too stiff to roll, give it a few minutes to warm up.)
- Patch edges as necessary to form a relatively smooth edge for the circle.
- Transfer parchment or baking mat with rolled pastry dough onto a flat baking sheet. Spread frangipane evenly over dough, leaving 1 ½ inches of dough uncovered around the perimeter.
- Use a slotted spoon to spread rhubarb (with as little liquid as possible) evenly over frangipane. Add any leftover juices to previously reserved bowl.
- Fold edges of crust up over filling, pleating as necessary. Do your best to make sure there are no cracks around the edge from which juices could leak.
- Brush exposed crust edge with melted butter and sprinkle crust with sugar.
- Bake for about 35 minutes until rhubarb is tender and crust is dark golden. During last 15 minutes of baking, pour reserved rhubarb juices to a small saucepan, set over medium-high heat and bring to a simmer. Reduce to about half original volume and brush over rhubarb when tart comes out of oven. Serve tart warm or at room temperature with softly whipped cream, crème fraîche or vanilla ice cream.
Vermont Life Magazine http://vermontlife.com/