Recipe Elsdale Rhubarb Frangipane Pie
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Auteur : Marie-Sarah Gaudet, Rachel Ouellette, Café-buvette ElsdaleInternet : https://www.lapresse.ca/gourmand/recettes/2025-06-17/recette-de-la-semaine/la-rhubarbe-d-ici-pour-celebrer-les-beaux-jours.php
Prep: 30 minutes
Refrigerate: 30 minutes
Bake: 1 hr 15 min
Yield: 1 11-inch pie (12 servings)
INGRÉDIENTSSweet Pastry
PRÉPARATION
Refrigerate: 30 minutes
Bake: 1 hr 15 min
Yield: 1 11-inch pie (12 servings)
INGRÉDIENTSSweet Pastry
- 145 g (3/4 cup) unbleached white flour
- 40 g (1/4 cup) buckwheat flour (or equivalent unbleached white flour)
- 50 g (1/3 cup) icing sugar
- 1/4 tsp. 1 teaspoon of salt 113 g (1/2 cup) cold butter, cut into small cubes1 egg yolk15 g (1 tbsp) cold waterAlmond Cream227 g (1 cup) softened butter227 g (1 cup + 1 tbsp) sugar227 g (2 cups + 2 tbsp) almond flour4 eggs + 1 yolkOther IngredientsApproximately 2 1/2 cups rhubarb, cut into 1-inch pieces cm (enough to cover the pie)
- 1/4 cup chopped slivered almonds
PRÉPARATION
- Preheat oven to 375°F (190°C).
- For the sweet pastry, combine all the dry ingredients (flours, icing sugar, and salt) in a bowl. Add the cold butter cubes and rub them in with your fingertips until the mixture resembles coarse sand.
- Add the egg yolk and water, and mix until all the flour is incorporated. If you have a stand mixer, you can use the paddle attachment for these steps. Finish kneading lightly by hand (do not overwork) until you have a disc of dough. Wrap and refrigerate for at least 30 minutes.
- Flour your work surface and roll out the dough to a disc about 2 or 3 mm thick. Roll out the dough onto the rolling pin and unroll it onto the 11-inch tart pan with a removable bottom. Press with your fingers to seal it well to the edges. Trim off any excess.
- Blind bake the sweet pastry, covering it with parchment paper and pie weights (or dried beans). Bake for about 15 minutes; the sides should be lightly golden, but the bottom still pale. Remove the weights and let it cool slightly (this is important, otherwise the almond cream will become runny and the rhubarb won't set properly).
- For the almond cream, in a bowl, cream the butter and sugar together with an electric mixer or a spatula. Add the almond flour, mix well, and then add the eggs. Mix until smooth. Set aside.
- Once the crust has cooled slightly, spread the almond cream evenly over it.
- Add the rhubarb pieces to cover the tart, leaving a small gap between them. Finish with the chopped slivered almonds.
- Bake for about 45 minutes to 1 hour; the almond cream should be golden brown and set in the center. Let cool to room temperature.
- This would be delicious served with a good ice cream or a not-too-sweet rhubarb compote! Store any leftovers in the refrigerator. Simply bring the tart back to room temperature before serving—it tastes much better!
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