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.
EatingWell Magazine, June 2021
Gallery
Credit: Leigh Beisch
Ingredients
Directions
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.
Equipment:
9-inch removable-bottom tart pan
Nutrition Facts
Serving Size:
1 slice Per Serving:
298 calories; fat 17g; cholesterol 61mg; sodium 160mg; carbohydrates 32g; dietary fiber 3g; protein 5g; sugars 17g; saturated fat 8g; potassium 184mg.