Every May it happens: All I want to eat are sweet, tangy, pink foods. Strawberries, rhubarb, rosé wine — these are the light, playful flavors of spring. And now that it's warmer, I'm craving crisp tarts over heavy cakes and puddings. So this rhubarb and almond tart from Annie Rigg's sumptuous new cookbook Summer Berries & Autumn Fruits could not possibly be more perfect.
To be honest, you could buy this beautiful book just for the pictures. But that would be a pity, because the fruit-focused recipes all sound as luscious as they look. Here's a little taste.
I love this tart with its contrast of sharp yet sweet vanilla and rose-scented rhubarb, nutty frangipane and flaky, buttery pastry crust. As a bonus, you don’t need any fancy pans, and it can be put together in no time at all. The rhubarb is very lightly softened in syrup before being baked on top of the tart. If you aren’t keen on rosewater, simply leave it out, and the frangipane would work equally well with a mixture of half almonds and half pistachios. Whichever way you bake this tart, be sure to serve it with plenty of cold crème fraîche or a big scoop of vanilla ice cream.
For the frangipane
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