Name: Rhubarb Galettes with Hazelnut Frangipane
Yield: Makes 8 Servings
Ingredients: 2¾ cups all-purpose flour; 2 tablespoons granulated sugar; 1¾ teaspoons kosher salt; 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces; ¾ cup raw skin-on hazelnuts; ⅓ cup plus ¼ cup granulated sugar; 4 tablespoons (½ stick) unsalted butter, room temperature; 2 tablespoons buckwheat flour; ½ teaspoon rye whiskey or vanilla extract; ¼ teaspoon kosher salt; 2 large eggs; 1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces; 1 tablespoon finely grated orange zest; 3 tablespoons fresh orange juice; All-purpose flour (for surface); ½ cup demerara sugar; 1 tablespoon aniseed

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Peter Frank Edwards

Assemble these one at a time so the rhubarb juice doesn’t have time to run wild while you’re finishing them.

Recipe notes