Rhubarb Frangipane Tart
It feels like a lifetime since I travelled.
Really, it was only 2018, but I had loose plans to go to Europe in 2020, and we all know what happened next.
London… Paris… I miss these places.
My friend Chantal, with whom I went to Paris with, recently sent me @cakeboyparis‘ cookbook, Sweet Paris, so I’ve been visiting our favourite coffee shops and patisseries again in my mind (usually accompanied by a croissant and coffee from one of my favourite Vancouver patisseries).
Another thing I’ve not done in a while because of the pandemic was meet up with some friends to cook and make content. It had been since last summer, but this past weekend, Cassandra, Alison, Christine and I got together with a loose theme (Spring in Spain) and made a bunch of delicious food and took photos of it (and then ate it, OBVS).
Inspired by my new cookbook (more French than Spanish) and the fact that rhubarb is in season right now, I volunteered to make dessert in the form of a Rhubarb Frangipane Tart. Frangipane is basically anything that’s creamy and almond-flavoured. The almond is so nice with the rhubarb, and you can cut the stalks to make a pretty pattern if you’re feeling extra (and of course we were). Also please note both the pastry brush and my rolling pin were purchased at E. Dehillerin (IYKYK) and smuggled home in my suitcase.
So please enjoy Spring in Spain (with dessert in Paris) through food.
Get the Rhubarb Frangipane Tart recipe here.