Rhubarb tart with frangipane

Name: Rhubarb tart with frangipane
Ingredients: 1 Tante Fanny puff pastry roll; Honey; 3 Eggs; 0.5 Vanilla pod; 3 Rhubarb stalks; 120 g Almond flour; 120 g Soft butter; 120 g Fine granulated sugar

Make a delicious rhubarb sheet cake in a few simple steps!With Tante Fanny's basic dough, you can effortlessly serve a delicious dessert.

Ingredients

1Tante Fanny puff pastry roll

Honey

3Eggs

0.5Vanilla pod

3Rhubarb stalks

120gAlmond flour

120gSoft butter

120gFine granulated sugar

Preparation

Preheat the oven to 220°C top/bottom heat and take the dough out of the refrigerator 10 minutes before use.
Roll out the dough on the baking paper.
Beat the soft butter with a hand mixer on high speed until fluffy.
Add 2 eggs and part of the sugar and beat well.
Scrape the seeds from half a vanilla pod.
Add the rest of the sugar, the vanilla seeds, and the almond flour, and mix on low speed until smooth.
Spread the frangipane over the base, leaving the edges free.
Cut the rhubarb stalks in half lengthwise and adjust the length so they fit exactly on the dough.
Place the rhubarb on the frangipane.
Brush the edges of the dough with 1 beaten