The first sign of spring isn’t a flower for me; it’s the sight of ruby-red rhubarb stalks at the market. That’s my cue to make this stunning Rhubarb Frangipane Tart. It’s a dessert that perfectly balances sweet and tart, with a buttery, homemade shortcrust pastry holding a luscious, nutty almond cream (frangipane) and beautifully arranged rhubarb. The scent of almonds and baked fruit filling the kitchen is pure bliss, and the result is a bakery-quality tart that’s surprisingly straightforward to create at home. This is the dessert you make to celebrate the season, impress your dinner guests, or simply treat yourself to something truly special.
Why make this recipe
This Rhubarb Frangipane Tart is a showstopper for so many reasons. If you’re looking for a dessert that marries sophisticated flavors with rustic charm, this is it. Here’s why you’ll fall in love with it:
- A Symphony of Flavors: The tartness of the rhubarb cuts through the rich, sweet almond frangipane, creating a perfectly balanced bite every time.
- Textural Perfection: From the crisp, buttery shortcrust to the soft, cake-like filling and tender rhubarb, every layer offers a delightful contrast.
- Visually Stunning: The geometric pattern of the rhubarb on top makes this tart look like it came straight from a French patisserie. It’s an impressive centerpiece for any occasion.
- A Celebration of Spring: It’s the absolute best way to use seasonal rhubarb when it’s at its peak freshness and flavor.
Ingredients
- 1 1/3 cups all-purpose flour
- 5 tbsp unsalted butter, cold and cubed
- 1 medium egg
- A pinch of salt
- 1-2 tsp cold water (only if needed)
- 1 2/3 cups rhubarb (about 7 oz), washed and sliced to fit your tart pan
- 2/3 cup unsalted butter, softened
- 3/4 cup superfine sugar
- 1 1/2 cups ground almonds (almond flour)
- 3 medium eggs
- ½ tsp almond extract
- 3 tbsp rhubarb & ginger jam (apricot or raspberry jam also work well)
- 1/3 cup sliced almonds
How to make Rhubarb Frangipane Tart
Making this tart is a two-part process: creating the perfect pastry and then whipping up the delicious filling. Let’s break it down into simple steps.
For the Pastry
Step 1: In a food processor, combine the all-purpose flour, salt, and cold, cubed butter. Pulse the mixture until it looks like fine breadcrumbs. If you don’t have a food processor, you can use your fingertips to rub the butter into the flour in a large bowl. Work quickly to keep the butter cold!
Step 2: Add one whisked egg to the mixture. Pulse again (or mix with a fork) until the dough just starts to come together into a ball. If it seems too dry, add a teaspoon of cold water at a time until it holds together. Be careful not to overwork the dough.
Step 3: Form the dough into a flat disc, wrap it in plastic wrap, and chill it in the refrigerator for at least 15-30 minutes. This step is crucial for a flaky, tender crust.
Step 4: On a lightly floured surface, roll out the chilled dough until it’s large enough to line your tart pan (a 9-inch round tart pan with a removable bottom is ideal). Gently press the pastry into the pan, letting a little hang over the edge. Patch any tears with extra dough. Prick the bottom with a fork and place the whole pan back in the fridge to chill while you prepare the filling.
For the Filling and Assembly
Step 5: Preheat your oven to 375°F (190°C). Arrange the sliced rhubarb stalks in a single layer on a baking sheet and bake for about 5 minutes. You just want to soften them slightly so they are pliable. Remove them from the oven and drain away any liquid.
Step 6: In a large bowl, use an electric mixer to beat the softened butter and superfine sugar until the mixture is light, pale, and fluffy. Add the eggs one at a time, along with a spoonful of the ground almonds with each egg to prevent curdling. Beat well after each addition. Gently fold in the remaining ground almonds and the almond extract until just combined.
Step 7: Take your chilled pastry case from the fridge. Spread the rhubarb and ginger jam in an even layer across the bottom. Carefully spoon the frangipane filling over the jam, smoothing the top. Leave a little space at the top, as the filling will puff up during baking.
Step 8: Trim the excess pastry from the edges of the tart pan using a sharp knife. Now, arrange the softened rhubarb pieces on top of the frangipane in a decorative pattern. A herringbone or simple striped pattern looks beautiful. Sprinkle the sliced almonds evenly over the top.
Step 9: Bake for 35-45 minutes, or until the frangipane is golden brown, puffed up, and a skewer inserted into the center comes out clean. Let the tart cool completely on a wire rack before carefully removing it from the pan and slicing.
How to serve Rhubarb Frangipane Tart
This tart is magnificent on its own, but it truly shines when served slightly warm or at room temperature. For an extra touch of decadence, serve each slice with a generous dollop of freshly whipped cream, a scoop of high-quality vanilla bean ice cream, or a drizzle of rich, creamy custard (crème anglaise). The creaminess provides a lovely contrast to the tart fruit and nutty filling.
How to store Rhubarb Frangipane Tart
To store your tart, allow it to cool completely first. You can keep it in an airtight container at room temperature for up to 2 days. If you need to store it longer, it will last in the refrigerator for up to 4-5 days. Note that the pastry may soften slightly in the fridge. For the best texture, you can let it come to room temperature before serving or even warm it gently in a 300°F oven for a few minutes.
Tips to make
- Keep It Cold: The key to a flaky shortcrust pastry is cold ingredients. Make sure your butter, egg, and water are chilled, and don’t skip chilling the dough in the fridge.
- Don’t Overfill: The frangipane will rise as it bakes. Fill the pastry case about three-quarters full to prevent the filling from spilling over the sides and making a mess in your oven.
- Jam Swap: If you can’t find rhubarb and ginger jam, apricot or raspberry jam are excellent alternatives that complement the almond and rhubarb flavors beautifully.
- Check for Doneness: The tart is ready when the filling is golden, firm to the touch, and has risen. It will settle back down as it cools.
- Rhubarb Prep: If you’re using thicker, older rhubarb stalks, you may need to peel them first. The young, thin stalks are more tender and don’t require peeling.
FAQs About Rhubarb Frangipane Tart
Can I use frozen rhubarb for this recipe?
Yes, you absolutely can! Thaw the frozen rhubarb completely and drain it very well on paper towels to remove as much excess moisture as possible before par-baking it as directed in the recipe. This prevents the filling from becoming watery.
Can I make this tart ahead of time?
Definitely. You can prepare the pastry dough up to 2 days in advance and keep it wrapped in the refrigerator. The entire baked tart can also be made a day ahead. Store it in an airtight container at room temperature for the best texture.
What is the difference between ground almonds and almond flour?
They are very similar and often used interchangeably. Ground almonds are typically a bit coarser, while almond flour is finely milled from blanched almonds. For this frangipane recipe, either will work perfectly fine. Almond flour will give you a slightly smoother, more cake-like texture.
Hungry for more? Follow us on Pinterest for daily recipes!
Final Thoughts
There’s something incredibly satisfying about pulling this gorgeous Rhubarb Frangipane Tart from the oven. It’s a journey of textures and tastes, from the crisp crust to the fragrant, almond-rich center and the bright pop of rhubarb. It’s a recipe that turns a humble seasonal vegetable into an elegant dessert worthy of any celebration. I hope you enjoy making—and eating—it as much as I do!
Print
Rhubarb Frangipane Tart Recipe | Easy Sweet Almond Tart
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delicious tart featuring a sweet almond frangipane filling and tart rhubarb, all nestled in a buttery shortcrust pastry.
Ingredients
For the Shortcrust Pastry:
175 g plain flour
75 g unsalted butter, cold and cubed
1 medium egg, whisked
1 pinch salt
1–2 tsp cold water, if needed
For the Filling:
200 g rhubarb, washed and sliced
150 g unsalted butter, softened
150 g caster sugar
150 g ground almonds
3 medium eggs
½ tsp almond extract
3 tbsp rhubarb & ginger jam
40 g sliced almonds
Instructions
Step 1: To make the pastry, add the flour, salt, and cold butter to a food processor and pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the mixture together with your fingertips.
Step 2: Add the whisked egg and mix on low until the dough comes together. If it seems too dry, add cold water 1 teaspoon at a time.
Step 3: Form the dough into a ball, cover it, and chill in the fridge for 15-30 minutes.
Step 4: Preheat your oven to 170°C Fan or 190°C. Place the sliced rhubarb in a roasting tray and bake for 5 minutes to soften. Remove from the oven and drain any juices.
Step 5: While the rhubarb bakes, roll out the chilled pastry on a lightly floured surface. Gently place the pastry into your tart case, prick the base with a fork, and return it to the fridge.
Step 6: To make the filling, beat the softened butter and sugar in a bowl until light and fluffy.
Step 7: Add a spoonful of ground almonds and the eggs, and beat together. Gently mix in the remaining ground almonds and the almond extract until fully incorporated.
Step 8: Remove the pastry case from the fridge and spread the jam evenly over the base.
Step 9: Gently spoon the frangipane mixture over the jam and level the top. Trim the excess pastry from the edges of the tart case.
Step 10: Arrange the softened rhubarb in a pattern over the frangipane and scatter the sliced almonds on top.
Step 11: Bake for 35-45 minutes or until the filling is golden and set. The filling will rise and then settle as it cools.
Step 12: Allow the tart to cool completely on a wire rack before removing from the tin, slicing, and serving.
Notes
If any tears appear in the pastry, simply patch them with pastry remnants.
The filling will rise during baking and then settle as it cools.
Serve with custard or cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European