Rhubarb Frangipane Tart
This Rhubarb Frangipane Tart pairs tart, jewel-toned rhubarb with a rich, buttery almond cream filling nestled in a crisp shortcrust pastry shell. It is the kind of showstopping dessert that looks like it came from a French patisserie but is completely achievable at home.
The Tart That Makes Rhubarb the Star It Was Always Meant to Be
Rhubarb has a bit of a reputation problem. Too tart on its own, people often bury it under mountains of sugar and strawberries just to make it palatable. But this Rhubarb Frangipane Tart takes a completely different approach, and the result is something genuinely special. The sharp, rosy bite of rhubarb is the perfect foil for a deeply nutty, custardy almond cream filling, all cradled in a crisp, buttery shortcrust shell. It is elegant, it is balanced, and it is far easier to pull off than it looks.
This is the kind of dessert you bring to a dinner party and quietly accept the compliments for.
Why This Combination Works So Well
Frangipane, the French almond cream filling, is one of baking's great secret weapons. It bakes up somewhere between a custard and a cake, rich and moist with a gentle nuttiness that plays beautifully against acidic fruit. Stone fruits like plums and apricots are classic partners, but rhubarb might be the best pairing of all. The two balance each other almost perfectly: the sweetness of the almond filling tames the rhubarb's acidity, while the rhubarb cuts right through what could otherwise be a cloying richness.
The visual payoff is also remarkable. Rows of bright pink rhubarb laid over golden almond cream make for a genuinely stunning tart that looks far more laborious than it actually is.
A Few Notes Before You Start
The most important thing to know about this recipe is that cold butter and a rested dough are non-negotiable for a great shortcrust pastry. Do not rush the chilling steps. A dough that has not rested properly will shrink in the pan, and nobody wants that after all this effort.
For the frangipane, blanched almond flour (not almond meal) gives the smoothest, most refined texture. The difference in the finished filling is noticeable.
Using quality tools makes the frangipane easier to spread and the pastry easier to handle. A tart pan with a removable bottom is essential here, and an offset spatula makes spreading the almond cream a genuinely pleasant task rather than a frustrating one.
Tools & Ingredients We Recommend
Chef's Tip: When arranging rhubarb on the frangipane, press each piece down very gently. You want them sitting in the filling slightly, not just resting on top, so they stay put and cook evenly.
Choosing and Preparing Your Rhubarb
For this tart, look for firm, brightly colored stalks with no soft spots or stringy texture. Younger, thinner stalks tend to be more tender and less fibrous, which is ideal here since the rhubarb is not being stewed or macerated first.
Trim both ends of each stalk and slice them into pieces roughly 3 inches long. You want enough to cover the surface of the tart in a snug, single layer. There is no need to peel rhubarb for this recipe as the skin is perfectly edible and holds its shape better during baking.
A sprinkle of sugar directly over the rhubarb before the tart goes into the oven encourages gentle caramelization and helps the pieces soften just enough without turning mushy.
Ready to bake? Here is everything you need to make this beautiful tart from start to finish:
Rhubarb Frangipane Tart
This Rhubarb Frangipane Tart pairs tart, jewel-toned rhubarb with a rich, buttery almond cream filling nestled in a crisp shortcrust pastry shell. It is the kind of showstopping dessert that looks like it came from a French patisserie but is completely achievable at home.
Ingredients
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/4 cup powdered sugar, for the pastry
- 1/2 cup cold unsalted butter, 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, blanched and finely ground
- 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 sliced into 3-inch lengths
- 2 tbsp granulated sugar, for topping the rhubarb
- 2 tbsp sliced almonds, for garnish, optional
- 2 tbsp apricot jam, warmed, for glazing
Instruction
Make the shortcrust 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 1 tablespoon of ice water, pulsing until the dough just comes together. Add the second tablespoon of water only if needed. Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the chilled dough into a circle about 12 inches in diameter and 0.125 inches thick. Carefully transfer it into a 9-inch tart pan with a removable bottom, pressing it gently into the edges and trimming any overhang. Return to the refrigerator for 15 minutes.
Blind bake the pastry: Line the chilled tart shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the base is just starting to turn golden. Remove from the oven and let cool slightly.
Make the frangipane: Using a hand mixer or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the almond flour, all-purpose flour, almond extract, and vanilla extract, and mix on low speed until just combined and smooth.
Spread the frangipane evenly into the par-baked tart shell using an offset spatula.
Arrange the rhubarb pieces on top of the frangipane in a single, snug layer, pressing them very gently into the filling. You can arrange them in neat parallel rows or a fan pattern for a striking presentation. Sprinkle the tops of the rhubarb pieces with the 2 tablespoons of granulated sugar.
Scatter the sliced almonds over the tart if using, then bake for 35 to 40 minutes until the frangipane is puffed, set, and deep golden brown around the edges, and the rhubarb is tender and slightly caramelized.
Remove the tart from the oven and let it cool in the pan for 15 minutes. While still warm, brush the surface generously with the warmed apricot jam to create a beautiful, glossy glaze.
Transfer to a wire rack to cool completely before slicing. Serve at room temperature or slightly warm with a scoop of vanilla ice cream or a dollop of creme fraiche.
Equipment
- 9-inch tart pan with removable bottom
- Food processor
- Rolling pin
- Parchment paper
- Pie weights or dried beans
- Hand mixer or stand mixer
- Offset spatula
- Pastry brush
- Wire cooling rack
Notes
Serving, Storing, and Making It Your Own
This tart is gorgeous served at room temperature, ideally the same day it is baked when the pastry is at its crispest. A scoop of good vanilla ice cream or a generous spoonful of creme fraiche alongside a slice is highly encouraged. The cool creaminess is a lovely contrast to the warm almond filling.
For variations, consider swapping the rhubarb for thinly sliced plums, fresh figs halved and pressed cut-side up, or a combination of rhubarb and fresh raspberries scattered over the frangipane. The almond cream base is wonderfully versatile.
If you want to get ahead, both the pastry and the frangipane can be prepared a day in advance and assembled just before baking. The finished tart also holds up well in the refrigerator for several days, making it a smart choice for entertaining.
