• Preheat oven to 350° F.

Tart Dough

• In a 4 cup food processor or larger, combine all of the tart dough ingredients and pulse until the mixture is coarse and sandy. The dough will start to form together in a ball.
• Remove from food processor and spread the dough with your hands into a 9 inch tart pan. Press the dough into all the ridges and make sure to evenly spread the dough out. Sometimes I will use the bottom side of a measuring cup to help press the dough. Remove any excess dough that has gone over the top of the pan. Using the tines of a fork, poke a handful of holes into the crust to allow for air to escape.
• Place the tart pan with dough in a refrigerator for 20 minutes. This would be a great time to cut your rhubarb and decide what decoration you would like to make, if any.
• Remove the tart dough from the refrigerator and gently place a piece of parchment paper over the top and weigh down with pie weights. We are going to partially bake the crust using a blind-bake method. (NOTE: aluminum foil is a great substitute for parchment paper. If you do not have pie weights, dried beans or rice would be a perfect substitute.)
• Bake the crust for 10-15 minutes, or until the edges barely begin to turn brown. Remove from oven and begin preparing the frangipane. Keep your oven on at 350° F.

Frangipane

• While the dough is baking, grab a medium sized bowl (or use a stand mixer) and cream your butter and sugar until light and fluffy (make sure your butter is at room temperature so it will incorporate easily). Add the remaining ingredients and stir until combined.
• Evenly spread the frangipane mixture over the prebaked tart crust.

Rhubarb Topping

• Place your cut rhubarb on top of the frangipane. I like to make sure my decoration is how I like it, then go back and gently press the rhubarb down slightly to stick in the frangipane. Decorate with sliced almonds if desired.
• In a small microwaveable bowl, heat the apricot preserves for 10 seconds or until slightly melted. Using a pastry brush, gently brush the rhubarb with the apricot preserves. This will give it a nice sheen once its baked.
• Place the tart back in your 350° F oven and baked for 35-40 minutes. The frangipane will turn golden brown once done. Remove from oven and cool.
• Can be eaten warm or at room temperature. Serve with vanilla ice cream or freshly whipped cream or eat it without anything! Cover any leftovers with plastic wrap.