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 Rhubarb Shine
Rhubarb has a reputation for being the tart, difficult guest at the spring table, the one that needs heaps of sugar just to behave. But paired with a rich, nutty almond cream inside a buttery shortcrust shell, it finds its perfect match. The Rhubarb Frangipane Tart is elegant without being fussy, deeply flavored without being heavy, and honestly one of the most rewarding things you can bake when rhubarb season rolls around.
This is a classic French-inspired dessert that looks like it came straight out of a Parisian patisserie window. The rosy-pink rhubarb softens into the golden frangipane as it bakes, creating slices that are jammy, tender, and fragrant with almond. It is the kind of dessert that earns genuine gasps when you bring it to the table.
What Is Frangipane, Exactly?
If you haven't worked with frangipane before, you are in for a treat. It is a classic almond cream made from butter, sugar, eggs, and almond flour. It bakes into something between a soft cake and a custard, with a rich, marzipan-like flavor that acts as the perfect cushion for fruit.
The key to a great frangipane is creaming the butter and sugar thoroughly so the filling bakes up light and airy rather than dense. A small splash of almond extract deepens the flavor beautifully without tipping into artificial territory.
Chef's Tip: Do not skip patting the macerated rhubarb completely dry before layering it on the frangipane. Wet rhubarb releases steam and liquid during baking, which can leave the center of your tart undercooked and soggy.
Choosing Your Rhubarb
For this tart, look for firm, deeply colored stalks with a vivid pink or red hue. While green rhubarb is perfectly edible and tastes the same, the rosy-red variety makes for a dramatically more beautiful tart. Avoid stalks that feel limp or have a lot of stringy fibers running down the outside.
If fresh rhubarb is out of season, frozen rhubarb works in a pinch. Just be diligent about thawing and drying it thoroughly before using.
The Right Tools Make the Difference
A good tart pan with a removable bottom is genuinely essential here. It allows you to unmold the tart cleanly without destroying that beautiful pastry shell. Using quality almond flour, finely ground rather than coarse almond meal, also makes a real difference in the texture of the frangipane.
Tools & Ingredients We Recommend
Building the Perfect Pastry Shell
The base of this tart is a classic pâte sucrée, a sweet shortcrust that is sturdier and more cookie-like than a standard pie crust. It holds up beautifully under the moist frangipane and rhubarb without going soft.
A few things to keep in mind:
- Keep the butter cold when making the dough to ensure a flaky, tender crumb.
- Do not overwork the dough. Mix just until it comes together or the pastry will turn tough.
- Chill the dough before rolling. At least 30 minutes in the refrigerator makes it far easier to handle and prevents excessive shrinkage during baking.
- Blind bake the shell first. This is non-negotiable. Skipping this step leaves you with a raw, pale bottom crust that cannot hold up to the filling.
Chef's Tip: After removing the pie weights, return the shell to the oven for an extra 5 minutes. That short extra bake ensures the base is fully dry and biscuity, which keeps it crisp even after the frangipane bakes on top.
Assembling and Baking
Once your shell is blind baked and your frangipane is ready, assembly is genuinely satisfying. Spread the almond cream in an even layer, then lay the rhubarb pieces on top in whatever arrangement pleases you. A neat parallel pattern looks classic and elegant, but a more casual scattered approach is just as charming.
A final brush of warm apricot jam over the hot tart gives it that glossy, just-from-the-patisserie finish that makes everyone think you spent twice as long on it as you did.
Ready to bake the most beautiful tart of the season? Here is everything you need:
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 more 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, add one tablespoon at a time
- 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
- 2 tbsp all-purpose flour, for the frangipane
- 1/2 tsp pure almond extract
- 1/2 tsp vanilla extract
- 4 fresh rhubarb stalks, trimmed and cut into 3-inch lengths
- 3 tbsp granulated sugar, for macerating the rhubarb
- 2 tbsp sliced almonds, for topping, optional
- 2 tbsp apricot jam, warmed, for glazing
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. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Macerate the rhubarb: Toss the rhubarb pieces with 3 tablespoons of granulated sugar in a bowl. Let them sit for 20 to 30 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
Make the frangipane: Using a hand or stand mixer, beat the softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the almond extract and vanilla 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). On a lightly floured surface, roll the chilled pastry dough into a 12-inch circle. Carefully drape it into a 9-inch tart pan with a removable bottom. Press into the corners, trim the edges, and prick the base all over with a fork.
Blind bake the shell: Line the pastry with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes until the base looks dry and just barely golden. Let cool slightly.
Assemble the tart: Spread the frangipane evenly into the par-baked pastry shell. Arrange the rhubarb pieces on top in a single layer, pressing them gently into the almond cream. Scatter sliced almonds over the top if using.
Bake the tart for 30 to 35 minutes, until the frangipane is puffed, golden, and set in the center. A toothpick inserted into the almond filling should come out clean.
While the tart is still warm, brush the surface with the warmed apricot jam for a glossy, bakery-style finish. Allow the tart to cool completely in the pan before slicing and serving.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Hand mixer or stand mixer
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Pastry brush
Notes
Serving and Storing Your Tart
This tart is wonderful slightly warm or at room temperature, served with a generous dollop of lightly whipped cream or a small scoop of vanilla bean ice cream. The contrast of the cool cream against the warm almond filling is genuinely hard to beat.
For storage, keep the tart loosely covered at room temperature for up to 1 day, or refrigerate it for up to 3 days. If you refrigerate it, let slices sit out for at least 30 minutes before serving. The butter in the pastry and frangipane firms up in the cold, and the tart tastes significantly better once it comes back to room temperature.
