To make the tart shell, pulse the flour, sugar, and salt in a food processor. Add the butter and pulse until it looks like breadcrumbs. You can also do this by hand using a pastry cutter or your fingertips. 

Add the egg yolk and pulse to combine. Add one tablespoon ice water and pulse. Add one tablespoon water until the dough starts to form a ball. (Mine took 4 tablespoons total.) 

Turn the dough out onto a lightly floured counter. Knead a few times until combined and smooth. Wrap in plastic wrap and chill for an hour.

When ready to bake, flour your work surface and roll evenly with a rolling pin. If the dough is too stiff to work with, let rest for a few minutes. Start in the center and roll outward, then rotate a quarter turn each time to make a circle. Roll the dough until it is about 2 inches larger than your tart pan. It should be about ⅛ inch thickness. 

When ready to transfer to the pan, roll the dough halfway up the pin, and lay it halfway over the pan and unroll over the pan. Gently press the dough into the edges of the pan making sure to get it into the grooves. Dock the bottom with a fork and trim the excess with a sharp knife. Freeze for 10 minutes or chill in the fridge for 30 minutes. 

To bake, preheat the oven to 425°. Line the tart shell with parchment paper or foil that has been well buttered and fill with pie weights (I use dried beans). Bake for 12 minutes. Remove the parchment, reduce the oven temperature to 350° and bake for an additional 10 minutes. The crust should start to brown and will be half baked. 

To make the frangipane, add all of the ingredients to a food processor and pulse until smooth. Spread into blind-baked tart shell. Top with rhubarb pieces. 

Bake tart for an additional 25 to 30 minutes or until the tart is golden brown.  

Microwave apple jelly for 20 seconds until melted. Stir in vanilla bean paste and ginger. Brush over tart. Let cool completely and serve with ice cream, whipped cream, or Diplomat cream