Rhubarb & Frangipane Tartelettes

Well, these tartelettes were baked for a spring market, so I only served one, just to test the quality. Luckily, my friend, who by the way has a fantastic food blog with amazing photos, was happy with it and that calm me as well, that I made the right choice with these tartelettes.


At first I was kind of helpless, because I had no idea what to bake, though they gave me green light, it just had to contain rhubarb and must be without cream, because no fridge was available. Suddenly, I had the idea of frangipane and from then it was everything clear. As far as the pastry is concerned it is totally amazing and it melts in your mouth. And now I would like to take the opportunity to wish everyone who comes across my blog: Happy Easter Holidays!


Ingredients:
(makes 12 tartelettes)
250 g flour
200 g soft butter
100 g powder sugar
1 pinch of salt
2 egg yolks

Sift flour onto a working surface. Cut butter in chunks and add it to the flour together with the salt and the sifted icing sugar. Crumble it together with your fingertips, then add the egg yolks and knead a smooth dough. Place the dough to the fridge until needed. Roll out about 2-3 mm thick and cover the baking forms and put it back to the fridge for about 20-30 minutes.

125 g soft butter
125 g powder sugar
3 eggs
125 g ground almond
30 g flour

Cream butter and icing sugar then stir in the eggs on by one. Fold in the ground almond and the flour and add about a a tablespoon onto each tartelette. Put sliced in elderberry syrup marinated rhubarb and top and sprinkle with almond crumble. To make the almond crumble simply mix together 80 g coarsly ground almond with 3 tablespoons cane sugar and 40 g cold butter. Bake the tartelettes for 15-20 minutes on 180°C.