Description
Rhubarb Almond Frangipane Tart brings together sweet almonds and tart rhubarb in a delightful pastry that dances across your taste buds. Baked with care, this classic French-inspired dessert delivers pure comfort straight from your kitchen.
Ingredients
Scale
Primary Ingredients:
- 3 to 4 rhubarb stalks
- 1 cup almond flour
- 1.25 cups all-purpose flour
- 2 large eggs
- 1 cup unsalted butter
Supporting Ingredients:
- 1 cup granulated sugar
- 1 egg yolk
- 0.5 teaspoons salt
- 0.5 teaspoons almond extract
- 2 tablespoons ice water
Finishing Ingredients:
- 1 tablespoon granulated sugar
- 1 tablespoon all-purpose flour
- Optional: apricot jam
Instructions
- Combine 1 ¼ cups flour, ¼ cup sugar, and ½ teaspoon salt in a mixing bowl. Incorporate cold, cubed butter until the mixture looks like rough breadcrumbs.
- Add 1 egg yolk and 2 tablespoons ice water. Blend until the dough just comes together. Shape into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll out the chilled dough and press into a 9-inch tart pan. Trim the edges and use a fork to poke holes across the bottom. Return to the refrigerator for 15 minutes.
- Preheat your oven to 375F. Blind bake the tart shell for 15 minutes, then remove and let cool completely.
- In a separate bowl, cream ½ cup softened butter with ½ cup sugar until light and fluffy. Gently fold in 1 cup almond flour, 2 eggs, ½ teaspoon almond extract, and 1 tablespoon flour.
- Spread the frangipane mixture evenly across the cooled tart shell. Arrange 3-4 thinly sliced rhubarb stalks in an artistic pattern on top.
- Sprinkle 1 tablespoon sugar over the rhubarb. Place the tart in the oven at 350F for 40-45 minutes until the filling turns golden and slightly puffed.
- Remove from the oven and brush with warm apricot jam while hot. Allow the tart to cool completely before serving.
Notes
- Use very cold butter when making the crust to ensure a flaky, tender texture that melts in your mouth.
- Roll out pastry dough between two sheets of parchment paper to prevent sticking and maintain an even thickness.
- Choose fresh, firm rhubarb stalks with bright color for the most vibrant flavor and beautiful presentation.
- If rhubarb seems tart, sprinkle a bit more sugar on top before baking to balance the flavor and soften the fruit.
- Prep Time: 45 minutes
- Cook Time: 55 minutes - 1 hour
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 315 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg