recipe of your favorite pie crust dough
cup ground almonds
tbsp. orange zest, finely grated
cups rhubarb, diced into ¼ inch pieces
cup raspberries (fresh or frozen but unthawed)
cup raspberries (these will garnish)
tbsp. minute tapioca
Preheat oven to 400 deg. 1. On a lightly floured board, roll the pastry dough out to form a large 10-12 inch circle. 2. Line a large, rimmed baking sheet with parchment. Transfer rolled dough to the parchment line sheet. 3. Orange Frangipaner: In a food processor, grind the almonds, 1/2 cup sugar, egg and 1 tsp. vanilla to form a paste. Add the orange zest and pulse to blend. 4. Spread the almond paste on the pastry, leaving a 1 1/2 to 2 inch border. 5. Fruit Filling: In a large bowel, toss the rhubarb and raspberries together. Add the flour sugar and tapioca and toss to coat the fruit well. Add the vanilla and toss again. 6. Assembly: Spoon fruit filling evenly over the Frangipane paste. fold the pastry edge over to form a rim. 7. Add the remaining raspberries over the cake, well accommodated and tidy (i.e. a decorative way to make it look cute). Brush the top of the pastry rim with milk and sprinkle with raw sugar. Bake for 35 to 40 minutes or until the crust is golden the filling id bubbling at the edges. Allow to cool before eating. Can be eaten plain or with vanilla ice cream or whipping cream.