Take these precious next few months to familiarize yourself with the Rhubarb plant. While naturally bitter (and toxic if you eat the leaves!), this celery-like root will add that spring-time punch of color you crave to any dessert. This tart is subtle in its flavors which is perfect for a warm, May evening and the lattice cover will always wow, however you do not need to be that intricate if you don’t want to. I also took it upon myself to add a dash of rum to the frangipane when I added the vanilla—because why not?
- Prep: 45 mins
- Cook: 45 mins
This tart’s beautiful color, texture, and flavor is what intrigued me enough to make up for the lengthy, labor-intensive process. Originating in France, this dessert is one of those where you will have to measure everything, and I mean everything, with a scale. After an entire afternoon in the kitchen, this whole process comes to light once the deliciously sweet raspberry puree is drizzled over a light and fluffy buttermilk Chantilly. If you have ventured this far, I promise you will have the fruits of your labor to enjoy and a very impressive display, indeed.