2 cups Un-Bleached flour
8 tablespoons butter
5 tablespoons chilled shortening
pinch of salt
3 tablespoons ice water (+)
1. Place the flour, salt, butter and shortening in a food processor. Pulse to a pea sized meal. Add one tablespoon of ice water at a time and keep pulsing until a dough ball forms. You may need to add additional water if the dough is too dry.
2. Remove from the processor… roll into a ball, wrap in plastic wrap and place in the refrigerator for at least one hour.
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
1cup toasted hazelnut flour (or finely ground roasted and skinned hazelnut)
1/4 cup sugar
pinch of kosher salt
4 tablespoons sweet butter at room temperature
1 tablespoon brandy
Mix everything up into a smooth paste.
2 cups sliced rhubarb (medium sized chunks)
1 pound strawberries, hulled and quartered
1/2 cup turbinado sugar
3 tablespoons sweet butter
1 large lemon zested
2 tablespoons fresh lemon juice
- In a sauté pan melt the butter and begin to slowly cook the rhubarb. You want this to stay whole and not “melt” like rhubarb does…so cook gently. Add the sugar, lemon juice, lemon zest, and star anise. Slowly cook/simmer the rhubarb, and let all the flavors develop about 10 minutes. Add the quartered strawberries and toss in. Slowly cook an additional 3-5 minutes. Remove from the heat and set aside to cool.
- Preheat your oven to 375 degrees. With a floured rolling pin Roll out the pastry dough on a floured surface, about 1/4” thick, and in to rectangular shape. Roll back up on to the rolling pin, and unroll on to a parchment lined cookie sheet.
- Evenly spread out the frangipane on to the pastry. I like to get as close to the sides as possible. We’re going to fold over the edges and there's nothing more satisfying with this dessert than a “stuffed crust” after baking.
- Like I said…fold over the edges to create a border. Top the frangipane with the rhubarb strawberry filling. Try to drain off as much of the pan liquid as you can… you don't want a soggy tart.
- Brush the pastry borders with an egg wash, and sprinkle with crunchy Turbinado sugar. Place the pan in the oven and bake approximately 30-35 minutes or until the pastry is golden and the venter of the tart is cooked.
- Remove from the oven and cool slightly. Serve warm with a vanilla bean ice cream, or a generous dollop of homemade whipped cream. Enjoy!