TARTE À LA RHUBARBE

Note: This dough must be prepared in advance. “The tart design was inspired by a flawless version created by a fellow baker/Instagram friend, Thida Bevington,” writes Frank Adrian Barron in “Sweet Paris.” “Feel free to arrange them in any design you like — the end result will be just as delicious.”

Makes: 6 to 8 servings For the dough:

⅔ cup flour, plus extra for rolling dough

⅔ cup powdered sugar ¼ cup almond flour

½ cup (1 stick) unsalted butter, at room temperature and cut into small pieces 2 egg yolks, lightly beaten Pinch of fine sea salt

For the frangipane:

¾ cup granulated sugar ½ cup (1 stick) unsalted butter, at room temperature 2 eggs, at room temperature 1 cup almond flour

1 teaspoon almond extract 1 tablespoon flour

For the assembly:

3 to 4 large rhubarb stalks (about 18 ounces), cut into diagonal pieces 2 tablespoons honey, warmed

Vanilla ice cream, for serving

1. To prepare dough: In the bowl of an electric mixer on low speed, combine 1 ⅔ cups flour, powdered sugar,

¼ cup almond flour, ½ cup butter, egg yolks and salt, and mix until a dough forms, about 2 to 3 minutes. Do not overmix. When the dough comes together, shape into a disc, wrap in plastic wrap and refrigerate until firm, at least 1 hour.

2. Remove the dough from the refrigerator 30 minutes before you plan to roll it out. When ready to bake, preheat the oven to 400 degrees.

3. Transfer dough to a lightly floured work surface. Using a lightly floured rolling pin, roll out dough to large circle, about 12 inches in diameter. Carefully roll dough around rolling pin, brushing off any excess flour. Unroll dough over a 9-inch tart pan with a removable bottom, gently tuck dough into the pan, and trim any excess dough. Using a fork, poke tiny holes across bottom of tart shell. Line tart shell with parchment paper and fill with pie weights to keep the dough from puffing up during baking. Bake for 10 minutes. Remove tart shell from oven, and carefully remove pie weights and parchment paper. Return tart shell to oven and bake until the center turns golden, about 10 to 12 minutes. Remove the tart shell from the oven and transfer to a wire rack to cool completely.

4. To prepare frangipane:

Meanwhile, in the bowl of an electric mixer on medium speed, combine the granulated sugar and

½ cup butter and beat until pale, about 3 to 4 minutes. Add the eggs and mix until combined, then add 1 cup almond flour and almond extract, and mix until smooth. Add 1 tablespoon flour and mix until fully incorporated. Refrigerate until ready to use.

5. To assemble tart:

Spread frangipane filling evenly over cooled tart shell. Press rhubarb pieces into frangipane in desired pattern. Bake until edges of tart shell are golden brown, about 30 to 35 minutes (if the edges start to get too brown, cover them with aluminum foil). Remove the tart from the oven and transfer to a wire rack to cool. Carefully brush the top of the tart with warm honey for a glossy finish, and serve with vanilla ice cream.