Making the Tart Base:

1.       In a bowl with a mixer, add the margarine, salt, and sugar. Mix on medium until light in color and well combined.
2.       Add the flour and continue mixing on medium for one minute, or until well combined.
3.       Add the egg yolk and mix until well combined.
4.       Turn off the mixer and remove the bowl. Gather the dough with your hands and shape it into a ball. Wrap it in plastic wrap and place it in the fridge for one hour.
5.       Remove dough from the fridge and let it sit for 15 minutes if it’s too firm.
6.       Unlike regular tart dough, you will not be able to roll it out and transfer to the pie pan. The best technique is to place your dough in a 9-inch pie pan. Begin pushing it outwards to cover the base plus up the sides of the pie pan. Try to make all the sides equal in thickness.
7.       Once ready, cover with plastic wrap and place it in the fridge for 30 minutes.
8.       Preheat the oven to 400 degrees Fahrenheit.
9.       Remove the tart from the fridge and cover with parchment paper, place your pie beads or dried beans on top of the parchment paper. This will help keep the tart base down and keep it from bubbling up.
10.       Bake for 8 minutes, remove from the oven and remove the beans and parchment paper. Place the tart back in the oven for an additional 6 minutes.
11.       Place on a baking rack to cool.

Making the Frangipane Filling:

1. In a food processor, add the sugar and margarine and pulse a couple of times. 
2. Add the rest of the ingredients: flour, almond flour, vanilla extract, almond extract, and eggs, to this mix.
3. Mix until well combined and smooth. 
4. Pour filling into the cooled tart base and smooth it out by rocking it gently back and forth. If it is too thick, you can use a spatula. Don’t spend too much time on this. The rhubarb will hide it. 

Making the Rhubarb Topping:

1. Cut the Rhubarb into cubes.
2. Place the rhubarb in alternating directions. Starting from the bottom and move upwards. 
3. Brush the jam on top of the rhubarb. Add hot water to the jam if it is too thick before brushing. 
4. Bake for 50 minutes, or until edges are golden and the middle is set. 
5. Let cool on a baking rack. 
6. Dust with powder sugar once cooled.