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 1 8 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 3 0 minutes before you plan to roll it out. When ready to bake, preheat the oven to 4 0 0 degrees.

3 . Transfer dough to a lightly floured work surface. Using a lightly floured rolling pin, roll out dough to large circle, about 1 2 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 1 0 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 1 0 to 1 2 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 3 0 to 3 5 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.