Rhubarb Galettes

• 3/4 cup all-purpose flour
• 2 tbsp powdered sugar, sifted, plus extra, for dusting
• 1 1/3 cups chilled unsalted butter, chopped
• 10.5 oz rhubarb, trimmed, cut into 2 inch pieces
• 3/4 cup sugar
• 1 None large egg, lightly beaten
• None None Frangipane Filling
• 1/3 cup unsalted butter, chopped
• 2 tbsp sugar
• 2/3 cup ground almonds
• 1 None large egg, lightly beaten
• 1 tsp vanilla extract

1. Sift flour, powdered sugar and a pinch of salt together in a large bowl. Add butter and rub in using fingertips until almost combined. Make a well in center. Add 1/3 cup cold water and mix to a firm dough.
2. Roll out on a lightly floured surface to a 8 x 20 inch rectangle (you should be able to see streaks of butter in pastry). Fold pastry into thirds. Give dough a quarter-turn and roll out again. Repeat folding, turning and rolling twice. Cover and chill for 10 mins.
3. Place rhubarb in a shallow dish. Sprinkle with 2/3 cup sugar. Set aside for 30 mins.
4. Meanwhile, to make filling, place butter and sugar in a food processor and pulse to combine. Add almonds, egg and vanilla and process to form a smooth paste.
5. Preheat oven to 425u0b0F. Line a baking sheet with parchment paper.
6. Roll out pastry on a lightly floured surface to 1/4 inch thick. Cut into 6 rectangles that each measure about 3 x 5 inches. Spread filling evenly over each rectangle, leaving a 1/2 inch border. Top with rhubarb. Sprinkle with remaining sugar and brush edges with egg. Place on baking sheet and bake for 10 mins.
7. Reduce oven to 350u0b0F. Bake for 15-20 mins, until crisp and golden. Remove from oven and allow to cool slightly. Dust with powdered sugar and serve.

flour, powdered sugar, butter, rhubarb, sugar, egg, frangipane filling, unsalted butter, sugar, ground almonds, egg, vanilla

Taken from recipes-plus.com/api/v2.0/recipes/29365 (may not work)