Strawberry-Rhubarb Frangipane Tart
Here we swirl jammy fruit through the almond-based pastry cream, frangipane, in a pretty herringbone pattern. The earthy flavor of spelt flour is a nice complement to the filling. Look for it with other flours at well-stocked supermarkets.
To make ahead:
Freeze tart shell (Steps 1-3) for up to 1 week. Refrigerate filling (Step 4) and frangipane (Step 5) for up to 3 days.
9-inch removable-bottom tart pan