Rhubarb Tahini Frangipane Tart

Rhubarb Tahini Frangipane Tart

Use tahini instead of butter for this beautiful frangipane!


INGREDIENTS
For the tahini frangipane filling 
1/2 c almonds 
1/3 c sugar 
1/3 c Seed + Mill Organic Tahini
2 eggs 
3 tbs flour 
1 tsp vanilla 
2 tbs maple syrup (optional) 
 
For the topping
6 stalks of rhubarb 
1 tbs brown sugar 
1 egg or 1 tbs milk (optional extra to brush over the pastry dough) 
 
For Pie Crust
Use your favorite pie crust recipe (we used this one)


STEPS
1. Preheat oven to 375 °F. 
2. In a food processor or blender, process the almonds until they form a fine meal. Add the sugar and flour, blend, and add the eggs and vanilla, and blend again. 
3. On the lowest setting of your blender, stream in tahini (you can pulse if using a food processor). If the mixture is very sticky, add 2 tbs maple syrup to loosen it.   
4. Onto a lightly flowered surface, roll out the pastry dough in a rectangular or circular shape. Transfer to a parchment paper-lined baking sheet, and spread the frangipane mixture evenly over the pastry, leaving a 1-inch border of dough 
5. Cut the rhubarb into whatever shape you like and place it over the pastry - we liked the geometric patterns! - and sprinkle the brown sugar over the rhubarb. 
6. Turn the pastry edges up so that it just covers the edge of the rhubarb and pinch the edges to keep it secure. I brushed some milk over the pastry dough, but you can use a beaten egg if you prefer.
7. Bake in the oven for 45 mins or until the pastry has browned.  Sprinkle with some confectioners sugar if you like the snowy look!






Also in Recipes

Creamy Vegan Shepherd's Pie
Creamy Vegan Shepherd's Pie

 As far as cozy winter food goes, it's hard to beat a Shepherd's Pie. It's hearty and warming, perfect for the days when the sun sets at 5 and it's too cold to leave the house. As much as we enjoy the traditional version, we also love a plant based option, using lentils in place of ground meat. The tahini is a great substitute here for butter in the mashed potato topping, and adds a rich, creaminess to the filling. Our founder, Rachel's husband and kids enjoyed this dish for dinner the day we shot this picture and gave it a big unanimous thumbs up!   
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw
Vegan Burgers with Preserved Lemon Tahini Sauce & Fennel-Arugula Slaw

Gena Hamshaw's Broccoli Tahini Pesto Pasta
Gena Hamshaw's Broccoli Tahini Pesto Pasta

"I usually toss cooked vegetables into my dinner pastas for added fiber and nutrition. This recipe--which calls for an entire head of cooked broccoli--takes that effort to a whole new level. Half of the broccoli gets chopped and added to the pasta, while the remaining half is pureed into a bright green, tahini-based pesto. The creamy texture of this pesto gives more body to the finished recipe than an oil-based pesto would. Untraditional as it is, it has become by favorite pesto for using in pasta dishes."