Description
Rhubarb Almond Frangipane Tart brings spring’s sweetest memories right to my kitchen table. Delicate almond cream nestled under rosy rhubarb creates a rustic dessert that feels like pure comfort from first slice to final crumb.
Ingredients
Scale
Main Ingredients:
- 300 g (10–12 oz) rhubarb
- 225 g (1 ¾ cups) all-purpose flour
- 150 g (1 ½ cups) almond flour
- 150 g (¾ cup) unsalted butter, softened (for frangipane)
- 150 g (11 tablespoons) cold unsalted butter, cubed
Supporting Ingredients:
- 150 g (¾ cup) superfine or caster sugar
- 30 g (¼ cup) confectioners sugar
- 2 large eggs
- ⅓ cup sliced almonds (for topping)
Seasoning and Flavor Enhancers:
- 2 teaspoons orange zest (optional)
- 1 teaspoon almond extract (optional)
- ¼–½ teaspoon salt
Instructions
- Grab a large mixing bowl and sift 225 g (1 ¾ cups) all-purpose flour with 30 g (¼ cup) confectioners sugar and ¼-½ tsp salt.
- Cut 150 g (11 Tbsp) cold unsalted butter into small cubes. Use your fingertips to blend butter into flour mixture until it resembles coarse breadcrumbs.
- Whisk 1 large egg and drizzle into crumbly mixture. Gently knead dough until it comes together into a cohesive ball. Wrap in plastic and refrigerate for 25 minutes.
- Preheat oven to 190 C (170 C fan/375 F). Roll chilled dough into a 25 cm tart pan, ensuring even thickness across bottom and sides.
- Line dough with parchment paper and fill with ceramic baking weights. Bake at 190 C for 20 minutes to set structure.
- Remove weights and parchment. Return crust to oven for additional 5 minutes until edges turn light golden.
- In separate bowl, cream 150 g (11 Tbsp) softened butter with 150 g (¾ cup) superfine sugar until pale and fluffy.
- Incorporate 1 large egg, 150 g (1 ½ cups) almond flour, 2 tsp orange zest, 1 tsp almond extract, and a pinch of salt into butter mixture.
- Spread frangipane evenly across warm tart crust. Arrange 300 g (10-12 oz) trimmed rhubarb stalks in decorative pattern.
- Sprinkle ⅓ cup sliced almonds across surface. Bake at 190 C for 35-50 minutes until frangipane sets and turns golden.
- Allow tart to cool completely in pan. Optional: brush with warm marmalade for extra shine and sweetness.
Notes
- Chill the pastry dough thoroughly to prevent shrinking and ensure a crisp, flaky crust that holds its shape perfectly.
- Use fresh, firm rhubarb stalks and slice them at an angle for an elegant presentation that looks professional and allows even cooking.
- For a gluten-free version, swap regular flour with almond or gluten-free flour blend, which will complement the almond flavor beautifully.
- If rhubarb isn’t in season, substitute with fresh strawberries or raspberries for an equally delicious seasonal twist that keeps the tart’s fruity essence.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Tarts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 312 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.1 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 55 mg