Скачать или смотреть Baking from a 100 year old French cookbook!

✨Recipe below!✨A final rhubarb tart to close out the season! I adapted this frangipane tart from a 100-year-old French cookbook that’s been in my husband’s family for generations, and it’s one of those recipes I come back to year after year. It’s simple, buttery, and just the right balance of tart and sweet.

Rhubarb is nearly gone here in Paris, but this tart works beautifully with whatever fruit is in season—you can easily swap in with plums, apricots, figs, or pears in the autumn, etc. Just a good pastry, frangipane, and ripe fruit—simple, timeless, and endlessly adaptable - no wonder it’s a French staple!

Crust (for 8in/20cm diameter mold)
100 grams of plain flour
50 grams of butter (cold and diced in small cubes)
15 grams of almond flour
35 grams of powdered sugar
Pinch of salt
1 egg yolk
-Combine all dry ingredients, then rub in cold butter till sandy texture. Add egg and mix together till comes together in a clump, then rub out on table to make a homogenous dough. Cover and putin fridge for at least 30 minutes. Roll out between 2 sheets of parchment with flour till dough is about 3mm thick. Place in mold and push the dough down the side walls into the corners (prevents shrinkage pushing down, ensuring the corners are well creased) then cut off edge, prick the bottom with fork, and put in fridge/freezer for 30 minutes at least. Bake in preheated oven at 200C till it is just golden browned. Leave to cool while making filling.

Clean and cut rhubarb in small and similar segments on the diagonal in the shape of a diamond.

Frangipane
50 grams of room temp butter
50 grams of sugar
60 grams of almond powder
1 egg - room temp
Pinch of salt
Splash of vanilla extract &/or almond extract
Splash of rum - optional
-Whisk butter, sugar, & almond powder till fluffy, then add egg and rest of ingredients & whisk to combine.

Once crust is baked and cooled slightly, add frangipane to base, then place cut rhubarb on top in whatever pattern you wish.
Sprinkle the rhubarb with sugar (I used raw cane sugar) then sliced almonds around the edge. Bake at 180C for about 25-30 minutes or until the frangipane is baked and the rhubarb is tender. Bon appetit!

As always, if you click the linktree link in my bio, I have linked my outfit as well as all the tools like my oven, scale, molds, etc used in this video and baking cookbooks I recommend. I have also linked similar vintage plates, bowls, and aprons that I have that you can purchase online!

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