For the pate brisee:
In the bowl of a stand mixer, cream your butter and sifted icing sugar with the paddle attachment for roughly 4-5 minutes at medium speed. Next, add the eggs in gradually to allow the mix time to come together. Meanwhile, measure the dry ingredients into a separate bowl and incorporate into the main mix. Once well incorporated, wrap the dough in cling film (it should be a small rectangular shape) and allow to rest in the fridge for at least 30 minutes.
*You can pulse the dry ingredients into the mix first before turning up the speed of the mixer – this will prevent the dry ingredients from spilling out.
Rolling the pate brisee:
Preheat your oven to 180℃.
After 30 minutes, take the dough from the fridge and place the dough between two large sheets of parchment/baking paper. Using a rolling pin, roll the dough until the dough is about 2-3mm thick. Leave dough on parchment paper.
Using your rolled dough, grab your 6-inch tart ring. Cut the base of your tart using your tart ring to get the right size (after this, leave the tart ring with the cut base inside). Remove the excess dough with a scraper or palette knife. Use the extra dough to cut strips for the side of your tart ring. The strips should be about 3 cm wide and again, 2-3mm thick. When ready, place strips along the sides of the tart ring until completely covered. Trace the sides with your fingers to make sure you have joined all individual dough strip together – this will ensure the dough has no gaps.
*If the dough feels too soft/warm when cutting the strips, just place the dough (between parchment paper) back onto a tray and leave in the fridge for another 15-20 minutes.
Baking the pate brisee:
Last, dock your tart base and sides with a fork. Place on a tray with non-stick parchment paper. Leave in the fridge for another 20 minutes to allow dough to rest. When ready, blind bake your tart in the oven for about 15-20 minutes or until your tart has a nice golden (light yellow) color. Once baked, remove from the oven and leave aside to cool.
*Docking your pastry will prevent your pastry from shrinking/rising too much when it is blind-baking in the oven.
For the almond frangipane:
Keep your oven at 180℃.
In the bowl, cream the butter and caster sugar together with a paddle attachment in the stand mixer at medium speed. Add the eggs in gradually. Lastly, add the almond meal and mix until all ingredients are well incorporated but be careful not to overmix. When ready, palette the frangipane into the already blind-baked tart on a tray. Place into the oven and bake for about 20 minutes until frangipane is also of a golden (light yellow) color.
*At this point, you can switch off the oven as you will not need it for the remaining components of assembling the tart.
For the rhubarb compote:
Grab a knife and a chopping board. Dice the rhubarb into roughly 2-3cm cubes and place into a stock pot. Pour the caster sugar and lemon juice into pot and stew on a low heat until the mix becomes a compote-like texture. Set aside to cool.
Once the rhubarb compote has cooled, palette evenly into tart above the frangipane layer and set aside again.
Plum flower assembly:
At this point, slice each plum in half and remove the stone. Next, place the plums flat on the mandolin and begin slicing into very thin (roughly 1-1.5mm) slices. It is much easier to do this over a chopping board. Arrange your plum slices in a row as this will be much easier when you begin the flower arrangement.
When ready, take your plum slices and begin arranging them close to each other (roughly 0.5 cm apart) starting from the outer edges of the tart. Take your time and make sure to place the slices in the same circular direction until a complete circle has formed. Continue all the way till you almost reach the center of the tart.
For the middle rose piece – you want to arrange at least 7-8 slices in a linear row with the same 0.5 cm spacing. When ready, roll the line you’ve made until the first roll is tucked in the middle. This should look like a small rose bud. When completed, place in the center of your tart to complete your flower arrangement.
This cake is best served at room temperature (with ice cream!) and on the day of making. It is also best kept in an air tight container, preferably in the fridge although this will cause the tart base to go soft.