Jaws will drop when you serve your guests this gorgeous rhubarb dessert! Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. It's as delicious as it is beautiful!
Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture, while running the machine.
Continue to process until the dough comes together into a ball.
For help with how to arrange the lattice pattern, check out this post: How to Make a Lattice Pie Crust.
For more info on the crust, click here: Perfect Tart Crust Recipe.
This can also be made in a 9 1/2-inch diameter round tart pan. You will need to double the frangipane filling quantities, but the crust and topping recipes would remain the same.