Easy and Delicious Rhubarb Frangipane Tart

It's rhubarb season! Make this Rhubarb Frangipane Tart and impress your friends and family.

Rhubarb is very common vegetable in Europe and North America but its culinary uses tend to focus on sweet deserts. Strawberry rhubarb pie being probably one of the most common recipes.

However, there are many uses for this perennial plant including chutneys, jams, jellies, sauces, muffins, cakes, bundts, flavored vinegar, cobblers, crisps (not the potato kind!), and many more. This Rhubarb Frangipane Tart is a great way to turn this overlooked vegetable into something sweet and delicious.

Make sure to check out our other recipe for fruit and vanilla pastry cream tart.

This recipe for rhubarb frangipane tart is flexible. If rhubarb is not available or not in season, you can use figs, peaches, pears... Make it your own! If you have your own tart shell recipe and it works great for you, then use it.

This recipe is prepared in 3 distinct parts: Preparing the shell, Preparing the frangipane, and then assembling and baking. You can certainly prepare the crust in advance and keep it in the fridge for a day or two (or in the freezer for up to a month). The frangipane should be prepared the same day you're planning to bake the tart. Let's get cooking!

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Rhubarb Frangipane Tart

Luay Ghafari

There is nothing sweeter and tangier than rhubarb when it is in season. This recipe is a perfect balance of sweet and tart.

5 from 5 votes

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Crust cooling time 30 minutes mins

Total Time 2 hours hrs

Course Dessert

Cuisine American

Servings 8 people

Calories 300 kcal

Ingredients

  

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Crust

• ▢ ½ cup (115g) Butter - Softened
• ▢ ⅓ cup (67g) Sugar - White
• ▢ 1 Egg - Large
• ▢ 1 ½ cups All-Purpose Flour - Unbleached preferable
• ▢ ¼ teaspoon Salt

Frangipane

• ▢ ½ cup (115g) Butter - Softened
• ▢ ½ cup (100g) Sugar - White
• ▢ 2 Eggs - Large
• ▢ 1 teaspoon Vanilla Extract
• ▢ ¼ teaspoon Almond Extract - Optional
• ▢ 1 ¼ cups (120g) Almond Flour - AKA ground almonds, almond meal
• ▢ 3 tbs (45 ml) All-Purpose Flour - unbleached preferable
• ▢ ¼ teaspoon Salt

Topping

• ▢ 1-2 lbs (0.5-1 kg) Fresh rhubarb - enough to cover the tart
• ▢ Slivered Almonds - Optional

Instructions

 

Make the Crust

• In the bowl of a stand mixer, add softened butter and sugar. Beat on medium low setting until incorporated and smooth.
• Add egg and continue beating on medium/low setting until incorporated.
• With mixer running on low, add flour, salt and continue beating slowly until you get a grainy mixture that comes together when you press it between your fingers .
• Place the dough mixture into a 9-inch round tart pan (the kind with the removable bottom). With your fingers, press the mixture down and up the sides until you have full coverage. You can use the bottom of a measuring cup to help you get a nice and flat bottom and even edges.
• Place tart pan in fridge for 30 minutes while you make the frangipane mixture. You can also cool in the fridge for up to 2 days, covered well.

Make Frangipane

• Using the same stand mixer bowl (you don't need to clean it! The frangipane ingredients are similar), add softened butter, sugar and beat on medium low until you have a smooth consistency.
• Add eggs, one at a time, while you continue to beat on low. Add extracts. Continue beating on low. Use spatula to loosen any batter stuck to the sides of the bowl.
• While mixer is running on low, add the almond meal, all purpose flour and salt. Continue to mix until you have a smooth batter-like mixture.

Assemble and bake tart

• Pre-heat oven to 350F (176C) with rack in the middle.
• Remove tart pan from fridge. Tart crust should be cool and hard to the touch. With the tines of a fork, poke a few holes on the base. This helps the crust stay nice and low and not puff up too much.
• With a spoon or offset spatula, spread the frangipane mixture evenly in the pan.
• Add rhubarb slices on top of the frangipane. Design doesn't matter. You can be as creative as you like. As long you end up with 1 layer of rhubarb and cover the entire surface of the frangipane. You can add sliced almonds around the edge of the tart to hide any uneven rhubarb cuts. This is optional.
• Bake for 40-45 minutes. Check on the tart around 30 minutes. If you feel like it may be browning too quickly, then drop the temperature to 325F (162C). Every oven is different so trust your gut.
• Cool the tart for at least 30 minutes before cutting into it so that the frangipane can set. Use a sharp knife as it can get tricky to slice through the rhubarb. Tart can be served warm or cold.
• Optional: you can glaze the tart with some diluted jam (strawberry, rhubarb, or even apricot). This adds a glossy finish, but totally optional.

Notes

No rhubarb, make this recipe with pears, figs or peaches.

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Nutrition

Calories: 300kcal

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