• Preheat the oven to 350°F.

Roasting Rhubarb

• In a medium bowl, mix rhubarb, sugar, orange juice, zest, vanilla and spices. Roast for 15-20 minutes, or until fork soft. Remove and allow to cool. If making whipped cream, reserve juice from roasting rhubarb.

9 " Tart

• Have a cut piece of plastic or a container close to the processor for your finished dough disk. 
• Add flour, sugar and salt to a food processor. Pulse a couple times to mix. Open the lid and scatter the butter, then pulse about 6-7 times. The mixture should resemble small to sand crumbs. Add the egg, orange zest and splash of milk, then pulse until just incorporated (careful not to over mix). The dough will be soft, make a ball, then wrap and refrigerate for 30 minutes or overnight. 
• Once ready to roll, lightly flour your work surface and rolling pin. Roll the dough disk to about 12 x 10 inch oval aiming for 1/2” thick. To avoid sticking rotate the dough every few rolls. If necessary, lightly re-flour underneath the tart dough. Once the dough is in shape, brush excess flour and transfer by letting the dough fall in the middle. Without stretching, gently press the dough against the pan side, then trim by either running the rolling pin against the top tart pan or by pushing your thumb perpendicular along the top edge. To make a consistent and similar thickness, I find it helps to allow a smidge extra dough on top, then gently press downward into the tart pan. If tears or holes happen along the bottom or sides, no worries, take tiny pieces of scrape dough and gently patch and smooth.
• Fork the bottom several times, cover and refrigerate for 30 minutes. Remove, uncover, then line with crumpled parchment or foil with a 1” overhang. Fill the tart with pie weights or dried beans bake for 12 minutes, the edges may begin to brown.

  Carefully remove foil and beans from tart shell. Lightly brush the egg white over the bottom to midway up the side; this helps seal the crust preventing a soggy bottom. Add a light sprinkle of cane sugar to the tart bottom and continue baking until golden, about 5 minutes. Cool on a wire rack.

Frangipane Filling

• In the processor, pulse the almonds until midway to fine. Add flour, salt, and baking powder. Continue processing until the almonds are fine (avoid the nuts becoming a paste). Using en electric mixer and a medium bowl, beat butter and sugar until light and fluffy, about two to three minutes. Add eggs, almond extract and orange zest. Mix on low until just incorporated. Fold the nut mixture into the butter/eggs until smooth and well incorporated.
• Smash half the roasted rhubarb and cover the bottom of the tart shell. Add the fragipane to just below the rim of the the tart shell. With remaining roasted rhubarb, decorate as you wish.
• Bake 40-50 minutes.

  Slide a pan one rack below, and becasue of oven hot spots, rotate the tart 180° halfway through. Tent with foil if areas of the top brown towards the end. Remove when the tart is golden, has risen, is firm to the touch and a center toothpick comes out with few crumbs or clean. 
• Transfer to a wire rack. Allow to cool in the tart pan for 30 minutes. Carefully loosen the edges of the pan, then whil holding the edge, press up to release and allow to further rest on the rack.

Fresh Whipped Cream (optional)

• About 15 minutes before ready to serve, chill a medium-size deep (preferably metal or glass) bowl and the beaters from your electric mixer in the freezer.

  Start at low-medium speed. Beat the cream, reserved roasted rhubarb juice, almond extract, and ground clove until the mixture begins to thicken. Increase the speed towards medium/high and continue until stiff peaks form. Avoid over beating. Place the whipped cream in the refrigerator until ready for use.
• Slice, dollop, love!