Ingredients
For the Shortbread Crust:
1 1/4 cups all-purpose flour
2/3 cup powdered sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1 egg yolk
1 tablespoon heavy cream
1/2 teaspoon vanilla bean paste (extract can be substituted)
For the Frangipane Filling:
1 tablespoon unsalted butter
3/4 cups almond meal
1/3 cup granulated sugar
1 large egg
1 tablespoon dark rum
1/2 teaspoon vanilla bean paste (extract can be substituted)
1/2 teaspoon lemon zest
1/4 teaspoon almond extract
a pinch of kosher salt
For the Rhubarb Lattice Topping:
8-10 stalks fresh rhubarb
1 cup water
1/2 cup granulated sugar
Preparation
