Rhubarb Frangipane Slab Pie


 
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie
Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie

Hi there. I'm so sorry I've been a little slack getting recipes up here for you. Our gas to our building has now been out for 3 weeks, and for someone like me, this is the biggest pain in the ass. I'm just wondering how long before I can ask our landlord to buy us an electric oven - because this is starting to get ridiculous. Coupled with a cheeky Kidney infection I managed to get (I've been prone to them since I was a baby, would not recommend!), things have been a little quiet. 

I have however been managing to get by - my little countertop convection oven has saved my butt big time - it can fit 3 six inch cake tins, a pie tin, and a 9"x13" baking tin, (not all at once), so as long as things are able to be made in vessels of those dimensions, we are set. 

Seeing as we are right in the thick of rhubarb season I figured it was only fair that I dropped another rhubarb recipe into the mix with this Rhubarb Frangipane Slab Pie. I had big plans to use one of Julie's recipes as the base for this tart, as I have been dying to try her method for the longest time, but got intimidated by braiding short crust pastry, so stuck to pie dough, which I am much more comfortable with. However I did discover that baking a slab pie in a removable bottom tart tin is a game changer - so, so easy to pop out, and the fluted edges make it super easy to trim the pie dough flush with the edges. Slab pies are my new fave - they are easy to make, and perfect for a crowd. Expect to see a lot more of them around here. 

I went with my usual pie dough recipe, sweetening it up just a touch, then filled the bottom with a frangipane - a sweet paste made with ground almonds, egg, sugar and butter. The frangipane was then topped with some rhubarb, which I had previously roasted to help remove some of the moisture and add a little sweetness to. I then topped the whole thing off with a decorative lattice crust, and it was baked off. Each element complimented the other perfectly - the flaky pie crust, the nutty sweet frangipane, and the tart rhubarb. It's definitely going to be made around here again before rhubarb season is up. 

A few wee tips:

  • I made this in a tart pan with a removable bottom, but you could make it in a jelly roll pan or quarter sheet pan too.

  • The pie dough is best if you can give it an overnight rest before using.

  • The Rhubarb can be roasted ahead, and the frangipane can be made ahead of time if needed, too.

  • I used pie stamps to make the shapes on the top of this - they are from Williams Sonoma and Amazon. They are my fave things - they make the pie look so fancy with little effort, and are great for using up scraps.

  • When I roll out pastry for stamping, I like to pop it in the freezer for about 5 minutes to allow it to firm up slightly, so I can cut out a nice sharp stamp shape.

 

 

Rhubarb Frangipane Slab pie

- Makes one 11" x 8" slab pie -

Frangipane adapted from The Brick Kitchen 

Pie Dough
3 3/4 cups (470g) Flour
Pinch of Salt
3 tsp (8g) sugar
3 sticks (340g) cold butter, cut into cubes
1 cup (240ml) cold water
1 cup ice
1/4 cup (60ml) Apple cider vinegar

Roasted Rhubarb
900g Rhubarb, trimmed and chopped into 10cm pieces
1 Vanilla bean, or 1 tsp vanilla bean paste
200g (1 cup) sugar
1/2 cup water
pinch salt

Frangipane Filling
140g unsalted butter, at room temperature
160g sugar (3/4 cup)
200g almond meal / almond flour
2 eggs, at room temperature
1 tsp vanilla bean paste
pinch salt

Egg wash - 1 egg whisked with 1 Tbsp water
Raw / Turbinado Sugar for Sprinkling
 

 

- PROCESS -

PIE DOUGH

Place flour, sugar and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat. Working quickly, using a pastry blender or  your fingers,  cut the butter into the flour mixture until there are only pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.

Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about 10-12 tbsp) until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Shape into two rectangles, one slightly larger than the other, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight. 

 

ROASTED RHUBARB

Preheat the oven to 350˚f / 180˚c. Arrange the rhubarb in a 9" x 13 baking sheet. Split the vanilla bean lengthwise using a sharp knife, and nestle in the rhubarb. Combine the sugar, water and salt in a small bowl until the sugar has dissolved, and pour over the rhubarb. 

Bake for 20-25 minutes, until the rhubarb is just tender. Remove from the oven and cool. Remove the rhubarb from the syrup, and place on a paper towel to drain. Reserve the syrup - it is perfect for cocktails or soda! 

 

FRANGIPANE FILLING

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until just combined. Add the almond meal, egg, vanilla, and salt, and mix until incorporated. Set aside until required. 

 

ASSEMBLY AND BAKING

Roll out the smaller rectangle of dough until it is approximately 1/8" (3mm) in thickness. Line an 11" x 8" removable bottom tart tin with the dough, trimming any overhang flush with the edge of the tin. Keep any scraps and re-roll to use for decoration - I usually use these pieces for pastry stamps

Using an offset spatula, spread the frangipane evenly in the bottom of the lined pie tin. Top with the roasted rhubarb, pressing down gently on the pieces. 

Roll out the second rectangle of dough, and cut strips to be used for a lattice. Lattice however you like - for this one I did a range of different width strips, cut with both a straight cutter and a fluted cutter, and incorporated some braids into the lattice too. Keep any scraps to use for stamping if desired. 

Place the finished pie in the fridge for at least 30 minutes. While the pie is resting, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven. 

Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling. 

Remove from the oven and cool on a wire rack. Serve warm or at room temperature.

 

Rhubarb Frangipane Slab Pie - Flaky tender pie crust, sweet nutty frangipane, and vanilla infused roasted rhubarb. Perfect Spring or Early Summer Pie

Peach and Rosemary Frangipane Tart


 

I have some exciting things to tell you! 

A wee while ago I connected with the lovely Stacy from 27th and Olive over Instagram. We chatted back and forth for a while, realising that we had a lot more in common than we thought! We are both self-taught foodies, with a love of minimalism (Stacy has the most amazing floorboards I have ever seen...), and creating food for those that we love. Stacy lives in the Ottawa Valley in Canada with her two children (who are the cutest things EVER) and her husband, in an amazing old house, while we live in a teeny NYC apartment. While we are yet to meet in real life yet, we fast became great friends. Its amazing having someone so like minded to bounce ideas off whenever you need! Hopefully one day soon we can meet in real life, because I am certain our friendship would be even more amazing than over the internet. 

Stacy mentioned to me an idea that she had been sitting on for a while - a way of bringing bakers and foodies together to celebrate what we love, while trying out different recipes, ideas and techniques. I always wish that I could bake with some of the amazing people that I meet over the internet, and so I guess this is the next best thing! Funnily enough Stacy felt the exact same way and so shared her idea with me - that we pick a few different recipes a month from pinterest, food blogs that we love, or from our ever growing stacks of recipe books that we both own. We then both make the recipe, put our own spin on it, style and shoot it. The only rule that we have is that there is no sharing until the very end!   

And so Distant Kitchens was born! I love the idea with collaborating with someone from a distance, knowing that the same magic that is happening in your kitchen is also going on in theirs, and of course having someone to discuss a recipe with in detail! 

We are so excited to share this with you! Both of us will be posting about the recipes on our blog, so you can see the similarities and differences that we found with the recipe. You can also follow along with Stacy and I on instagram with the hashtag #distantkitchens. We would love it if you followed along and shared your results if you tried the recipe! 

The first recipe that we tried got us so so excited about this wee project - we both had such different results, from the same recipe. We decided to stick with something seasonal for the first post, and as peaches are in full swing at the moment it was an easy choice. The recipe comes from Richard Bertinet's book Pastry. It combines a Pate Sucree with a frangipane filling, and is finished off with glazed peaches, poached in a rosemary syrup. The peaches balance out the buttery filling and crust perfectly. It seems like it has a lot of components and is fairly fiddly but it is definitely worth it! I was paid the ultimate compliment on this one - Rich had seconds for dessert. He isn't a huge dessert guy, so this certainly shows that it was a hit! 

I made this into 6 individual tarts, but you could certainly just make one large tart instead. Feel free to arrange the peaches any way you would like on the top. I found that very firm peaches worked best for poaching as they held their structure nicely once cooked. As usual, making the pastry the night before so it has time to rest overnight is very beneficial.

Another wee tip - because of the eggs and the creamed texture of the frangipane, ensure that you do not fill your cases too full, to avoid an almond filling explosion once they are in the oven. They do tend to puff up slightly which can be worrying, but will sink down again once out of the oven. 

If you do not have gelatine to make the glaze, you can also use a clear apricot jam - use about 200g and heat up with a couple of tablespoons of water in a saucepan until it is nice and sticky, then use it to glaze the almond filled bases, and the poached peaches. As with most pastry recipes, I have provided the quantities in grams. 

I have popped a side by side comparison of our two finished tarts at the bottom of this post, and you can see more of Stacys finished tart on her blog!  I am so so excited to begin sharing our distant kitchens creations with you! 

 

 

Peach and Rosemary Frangipane tart
- Makes 6 4.75 inch tarts-

Adapted from "Pastry"

Pastry
275g all-purpose flour
75g almond meal
125g butter, cold
125g sugar
2 whole eggs, plus one yolk
Pinch of Salt

Frangipane Filling
250g butter, at room temperature
250g sugar
250g Almond meal, finely ground
50g flour
3 eggs
1tsp Vanilla extract

Poached peach topping
7 medium peaches, still fairly firm
1 litre (4 cups) water
500g sugar
Two small handfuls (about 4 sprigs) fresh rosemary

Glaze
200ml Poaching syrup
2 Gelatine Leaves

- PROCESS -

PASTRY

Place flour and salt into the bowl of a stand mixer fitted with the paddle attachment. Place butter between two pieces of parchment paper, and hit hard with a rolling pin or similar object until it flattens out. Break up the flattened butter into a few pieces and add to the mixer. Mix on low until the butter is incorporated, and pea-sized pieces remain. Add the sugar and mix well. Add eggs and yolk and mix on low until a cohesive dough is formed. 

Turn onto a lightly floured surface, and using the heel of your hand, press the dough into the work surface, almost 'spreading' it across the surface. Repeat this until you have a smooth cohesive dough. Shape into a rectangle, wrap in plastic, and rest overnight in the fridge. 

Once rested, flour a work surface, and roll out the dough to approximately 5mm thick. Grease your tart tins, and line each with pastry. Place on a baking sheet and rest in the fridge for 30 minutes to an hour. 

FRANGIPANE FILLING

Place butter in the bowl of a stand mixer fitted with the paddle attachment. Beat until pale and fluffy. Add the sugar and the finely ground almond mix, and beat until incorporated. Add eggs, flour and vanilla, and mix again. Transfer to a pastry bag or ziploc bag and rest in the fridge for 15 minutes to half an hour. 

POACHED PEACHES TOPPING

While the pastry is resting, prepare your peaches and poaching liquid. Place the sugar, rosemary sprigs and water in a large saucepan, and bring to a simmer until you have a clear syrup. Halve the peaches, and remove the stone. Place into the sugar syrup and simmer on low for 8 minutes. Remove from the liquid and place on a plate. Remove the rosemary from the syrup, and reserve the liquid. Carefully slip the skins off the peaches, and allow the syrup and peaches to cool separately. 

ASSEMBLY

Preheat oven to 350g/180c. Fill the lined pastry cases with the frangipane, leaving some room for expansion. Bake for 25-30 minutes, until golden brown. Remove from the oven and cool. 

Using a skewer or toothpick, carefully prick holes in the cooled filling. Brush approximately 1 tbsp of the reserved syrup over each tart, and allow it to soak in. 

To make the glaze, warm 200ml of the reserved syrup in a small pot. Allow to reduce slightly. While the syrup is reducing, place two gelatine leaves in a bowl of cold water for a few minutes, then transfer to a bowl. Add a small amount of the reduced poaching liquid and whisk to dissolve. Add the rest of the reduced liquid and whisk well, then set aside to cool slightly. Once cooled, brush the top of each tart with the glaze. Alternatively, warm 200g clear apricot jam with a few tablespoons of water and use this as the glaze.

Slice each peach half thinly, and arrange in a fanned out pattern on top of the glazed tart, using one peach for each tart to create a fanned out circle of segments. Repeat for all six tarts

Brush each completed tart with a little remaining glaze, and top with a small sprig of rosemary for decoration.

 

27th and Olive

27th and Olive

Cloudy Kitchen

Head over to Stacys blog, 27th and Olive, to see her process and completed tart!