Rhubarb Frangipane Tart

Steps

1. Mix the butter and sugar until well combined.
2. Add the eggs one at a time, then mix in the vanilla and almond essence.
3. Fold in the ground almonds and rice flour to make the frangipane cream.
4. Roll out the puff pastry and spread the frangipane evenly over it, leaving about 3 cm (1¼ inch) of pastry free around the edges.
5. Arrange the rhubarb stems on top as desired, then fold the pastry edges inward, sealing the corners well.
6. Brush the pastry edges with egg wash and sprinkle with sugar.
7. Bake in a preheated oven at 180°C (356°F) for 35-40 minutes.
8. Brush the baked tart with honey, then slice and serve.