Rhubarb Frangipane Tarts

• 1 None vanilla bean, split lengthwise, seeds scraped out
• 1/2 cup granulated sugar, plus 2 tbsp
• 10 stalks rhubarb (around 10.5 oz), trimmed, cut into 1 1/2 inch pieces
• 3 tbsp butter, softened
• 1/2 tsp vanilla extract
• 1 None large egg yolk
• 2/3 cup ground almonds
• 2 tsp all-purpose flour
• 1 sheet frozen puff pastry, thawed

1. Preheat oven to 350u0b0F. Grease 2 baking trays.
2. Stir vanilla bean seeds, 1/2 cup sugar and 1/4 cup water over low heat, without boiling, until sugar has dissolved. Place rhubarb in a baking dish and pour syrup over top. Bake for 15 mins, or until rhubarb is tender. Let cool then drain rhubarb, reserving syrup.
3. Meanwhile, beat butter, remaining sugar, vanilla and egg yolk until light and fluffy. Stir in ground almonds and flour.
4. Cut puff pastry into quarters then cut each quarter into 3 rectangles. Place pastry rectangles about 2 inches apart on prepared trays. Spread almond frangipane over rectangles, leaving a 1/4 inch border. Top with rhubarb then fold edges in towards the center to form a raised border. Bake for 25 mins.
5. Serve warm, brushed with reserved syrup.

vanilla bean, granulated sugar, stalks rhubarb, butter, vanilla, egg yolk, ground almonds, flour, pastry

Taken from recipes-plus.com/api/v2.0/recipes/36416 (may not work)