Rhubarb Frangipane Tart
This stunning Rhubarb Frangipane Tart layers tangy roasted rhubarb over a buttery almond cream filling in a crisp shortcrust pastry shell. It's the showstopping spring dessert your table has been waiting for.
The Tart That Makes Spring Feel Like a Special Occasion
If you have ever stood in the market staring at a pile of hot-pink rhubarb stalks and thought, what do I actually do with these? then this is the recipe you have been waiting for. This Rhubarb Frangipane Tart is the kind of dessert that looks like it came from a Parisian patisserie window, but comes together in your own kitchen with ingredients you likely have on hand.
The magic here is in the layering. A buttery, melt-in-your-mouth shortcrust shell holds a rich, nutty almond cream, and rosy rhubarb nestles right into it as it bakes. The rhubarb softens and caramelizes at the edges while the frangipane puffs up around it, golden and fragrant. A quick brush of warm apricot glaze ties everything together with a glossy, jewel-like finish.
This is the tart you bring to a dinner party. It is also the tart you make on a slow Sunday just for yourself, because you deserve it.
Why Frangipane Works So Well With Rhubarb
Frangipane, the classic French almond cream, has a flavor that is deeply buttery, subtly sweet, and warmly nutty. That richness is exactly what rhubarb needs. On its own, rhubarb is bracingly tart and almost savory. Paired with a sweet almond filling, it becomes something completely balanced and sophisticated.
This is not a jammy rhubarb situation. The stalks hold their shape beautifully in the oven, becoming tender without collapsing, and they stain the frangipane the most gorgeous blush pink at the edges.
Chef's Tip: Macerating your rhubarb in sugar before baking draws out excess moisture and concentrates the flavor. Do not skip this step, and do pat the pieces dry before arranging them, or you risk a soggy tart base.
Getting the Pastry Right
A good tart lives or dies by its pastry shell. You are going for something crisp, buttery, and delicate, not tough or thick. A few things that help:
- Keep your butter genuinely cold when making the dough
- Do not overwork the dough once the liquid is added
- Let it rest in the refrigerator for at least 30 minutes before rolling
- Always blind bake the shell before adding the filling
Blind baking is the step most home bakers skip, and it is the reason so many tart bases turn out underdone and soggy in the center. A well blind-baked shell is your foundation.
Using the right equipment makes the whole process easier and more satisfying. A quality tart pan with a removable bottom and a good food processor for the dough are genuine game-changers here.
Tools & Ingredients We Recommend
How to Arrange the Rhubarb
This is where you get to be a little artistic. You can lay the rhubarb pieces in a simple parallel pattern for a clean, modern look, or fan them out from the center for something more rustic and organic. Both are beautiful. Whatever you choose, press the pieces in gently so they are partially submerged in the frangipane. They will puff up around the rhubarb as it bakes, which is exactly what you want.
If your rhubarb stalks are very thick, slice them in half lengthwise first. Thinner pieces cook more evenly and look more elegant on the finished tart.
Ready to bake? Here is everything you need to make this show-stopping tart from start to finish:
Rhubarb Frangipane Tart
This stunning Rhubarb Frangipane Tart layers tangy roasted rhubarb over a buttery almond cream filling in a crisp shortcrust pastry shell. It's the showstopping spring dessert your table has been waiting for.
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup powdered sugar, for the pastry
- 1/2 cup unsalted butter, cold, cubed, for the pastry
- 1 large egg yolk, for the pastry
- 2 tbsp ice water, as needed
- 1/2 cup unsalted butter, softened, for the frangipane
- 1/2 cup granulated sugar, for the frangipane
- 2 large eggs, room temperature, for the frangipane
- 1 cup almond flour, finely ground, for the frangipane
- 1/2 tsp pure almond extract
- 2 tbsp all-purpose flour, for the frangipane
- 4 fresh rhubarb stalks, trimmed and cut into 3-inch lengths
- 3 tbsp granulated sugar, for macerating the rhubarb
- 2 tbsp apricot jam, warmed, for glazing
- 2 tbsp sliced almonds, for topping, optional
Instruction
Make the pastry: In a food processor, pulse together the flour and powdered sugar. Add the cold cubed butter and pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk and ice water one tablespoon at a time, pulsing just until the dough comes together.
Shape the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes.
Meanwhile, macerate the rhubarb: Toss the rhubarb pieces with the 3 tablespoons of sugar in a bowl and set aside for 20 to 30 minutes. Pat dry with paper towels before using.
Make the frangipane: Beat the softened butter and granulated sugar together with a hand mixer until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in the almond extract. Fold in the almond flour and all-purpose flour until just combined. Set aside.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
On a lightly floured surface, roll the chilled pastry dough out to an 11-inch circle, about 1/8 inch thick. Carefully transfer it to the prepared tart pan, pressing it gently into the edges and up the sides. Trim any excess overhang. Prick the base all over with a fork.
Line the pastry shell with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until the base looks dry and just set. Remove from the oven.
Spread the frangipane evenly into the blind-baked pastry shell. Arrange the macerated rhubarb pieces on top in a decorative pattern, pressing them in slightly. Scatter over the sliced almonds if using.
Bake the tart for 30 to 35 minutes, until the frangipane is puffed, golden brown, and set in the center when gently shaken.
While the tart is still warm, brush the surface generously with the warmed apricot jam glaze. Allow to cool in the pan for 15 minutes before removing. Serve warm or at room temperature.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Hand mixer or stand mixer
- Rolling pin
- Pie weights or dried beans
- Parchment paper
- Pastry brush
- Large mixing bowl
Notes
Serving and Storing Your Tart
This tart is spectacular served slightly warm, about 20 minutes out of the oven, with a generous spoonful of creme fraiche or a scoop of vanilla bean ice cream alongside. The contrast of warm almond pastry and cold cream is genuinely wonderful.
At room temperature it holds up beautifully, which makes it ideal for entertaining. You can bake it a few hours ahead and it will still look and taste stunning at the table.
Leftovers keep well for a couple of days at room temperature or up to four days in the refrigerator. A quick warm in a low oven brings the pastry back to life. And honestly, a cold slice with your morning coffee the next day is a very fine thing.
