Use tahini instead of butter for this beautiful frangipane!
For Tahini Frangipane Filling
1/2 c almonds
1/3 c sugar
1/3 c Organic Tahini
3 tbs flour
1 tsp vanilla
2 tbs maple syrup (optional)
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, for example this one
Heat oven to 375F. Place almonds in a blender or food processor until it forms a fine meal. Add sugar and flour before adding the eggs and vanilla. Then slow the blender to the lowest setting and add tahini. If the mixture is very sticky, add 2 tbs maple syrup to loosen it.
Roll out the pastry dough onto lightly floured surface in a rectangular or circular shape. Place on parchment paper on a baking sheet. Spread the frangipane mix over the pastry leaving a 1 inch border.
Cut the rhubarb into whatever shape you like and place it over the pastry. We liked the geometric patterns! Sprinkle the brown sugar over the rhubarb. Turn the pastry edges up so that it just covers the edge of the rhubarband pinch the edges to keep it secure. I brushed some milk over the pastry dough, but you can use a a beaten egg as a dairy free alternative.
Place the tart in the oven and bake for 45 mins or until the pastry has browned. Sprinkle with some confectioners sugar if you like the snowy look!