Rhubarb Frangipane Tart

This rhubarb frangipane tart has a buttery, shortbread-like pate sucree crust with a chewy, rich, almond frangipane and a colorful, brightly flavored rhubarb topping. It's easy to put together and a wonderful way to showcase the unique taste and vibrant color of rhubarb.

I'm always to excited to spot rhubarb when it makes its appearance in the late spring. Rhubarb is a tart and versatile ingredient (did you know it's actually a vegetable!?) that is great for baking. Its tangy, zesty flavor adds a unique and refreshing taste to desserts.

Rhubarb's bright pink and red color also makes it a visually appealing ingredient, adding a pop of color to baked goods. Its firm and juicy texture holds up well in pies, crisps, crumbles, and tarts such as this, providing a satisfying bite in every mouthful.

This rhubarb tart comes together quickly thanks to this simple pâte sucrée. The sweet tart dough provides a rich and sturdy base. It's a David Leite adaptation of a recipe from Joanne Chang of Flour Bakery in Boston. It's very easy to mix, handles well, and doesn't require any pie weights!

While testing this recipe, I discovered the marvel of making frangipane in the food processor. You simply process all the frangipane ingredients at once to make a thick almond cream that pairs wonderfully with all types of fruit.

The frangipane filling is creamy, nutty, and sweet, with a chewy bite once baked. I added a generous amount of lemon zest to the filling to give it extra zip and lighten its richness.

The fresh rhubarb slices on top add a subtle tang that contrasts beautifully with the sweetness of the almond cream.

I'm a big fan of frangipane tarts given how easy it is to make the filling, and how varied the flavors can be. Try this this pear tart with hazelnut frangipane. I've also made a juicy rustic peach galette with a summery cornmeal frangipane.

Find all of my tart recipes here.

Jump to:

• Ingredients
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Frequently asked questions
• More rhubarb desserts
• 📖 Recipe
• 💬 Comments

Ingredients

Ingredients

* See recipe card for full list of ingredients and quantities.

FOR THE PÂTE SUCRÉE (SWEET TART DOUGH)

• Unsalted butter - Butter should be cubed and at room temperature.

FOR THE FRANGIPANE

• Almond flour - I like to use finely ground almond flour for a smooth frangipane. You can also use almond meal, which is more coarsely ground. You can use them interchangeably here, though almond meal will provide a more rustic texture.
• Lemon zest - One medium lemon should provide you with approximately 1 Tablespoon of lemon zest. If possible, zest directly into the food processor so that you capture the essential oils as well.
• Unsalted butter -Butter should be at room temperature so that it combines easily with the other ingredients.

FOR THE RHUBARB TOPPING

• Rhubarb - Try to select uniform rhubarb that is as brightly colored as possible. It's the focal point of the tart, so you want it to be vibrant!
• Strawberry jam - The rhubarb is brushed with a bit of strawberry jam to add sweetness and keep it moist and shiny. You can substitute another jam, such as apricot, if needed. Honey thinned with a bit of water would also work.
• Water - If needed, to thin jam to a looser consistency for brushing on the rhubarb.
• Powdered Sugar - Optional, to dust on top of the tart for additional decoration prior to serving.

Instructions

Learn how to make this rhubarb frangipane tart with an easy creme frangipane made in the food processor! These photos provide visual cues. Find detailed instructions in the recipe card.

Bake tart for 45-55 minutes, until crust is golden brown and frangipane has set and is no longer glossy. Cool and sprinkle with powdered sugar prior to serving.

Substitutions

Almond Flour - If you are not able to source almond flour, you can substitute with almond meal, which is more coarsely ground. The texture will be slightly more rustic. Some people prefer it!

Lemon zest - Lemon zest is added to the frangipane filling to provide additional flavor. Feel free to substitute with orange zest or even lime zest. (I made a strawberry rhubarb slab pie with lime zest, and it's delicious.)

Some recipes for frangipane call for almond extract. If you love almond flavor and want an extra boost of it, omit the zest and add ¼ teaspoon almond extract to the frangipane.

Variations

I love frangipane tarts as they're so versatile. You could easily vary this recipe by keeping the pâte sucrée and almond cream filling but swapping out the rhubarb for a different fruit topping:

• Plum frangipane tart - Add a bit of cinnamon (½ tsp) and cardamom (⅛ tsp) to the frangipane. Thinly slice plums and layer them on the filling. Sprinkle with a bit of coarse golden Turbinado sugar prior to baking for a bit of caramel flavor and texture.
• Raspberry frangipane tart - Place whole raspberries in concentric circles on top of your filling. Sprinkle with some sliced almonds. After baking, dust with a bit of powdered sugar for a beautiful presentation.
• Pear frangipane tart - Use the pâte sucrée and frangipane as written here, and then apply the pears as detailed in this pear hazelnut frangipane tart.

Equipment

Tart pan - A 9.5 inch tart pan with a removable bottom is key to making this recipe.

Offset spatula - I use a small offset spatula to smoothly spread the frangipane filling. It's an indispensable tool for frosting cakes and spreading batters and ganache.

Pie shield - I use a pie shield to protect the outer tart crust from getting too dark during baking. If you don't have one, you can also use strips of aluminum foil.

Storage

Store: After baking, wrap leftover cooled tart in plastic wrap and store in the fridge for up to 5 days.

Freeze: To freeze your baked frangipane tart, first make sure it is fully cooled. Wrap in plastic wrap and a layer of foil and store in the freezer for up to 3 months. To defrost, place in refrigerator overnight, and bring to room temperature prior to serving.

Make ahead: You can mix up the pâte sucrée dough for the tart shell in advance.

Divide your kitchen time even further by making the frangipane in advance, if you desire. According to Saveur, frangipane can be made up to two days in advance if stored in an airtight container in the refrigerator.

As for the rhubarb, that's more of a last-minute item. Cut it just before you place it on the frangipane filling so that it remains fresh and doesn't have the chance to dry out or brown.

Frequently asked questions

More rhubarb desserts

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below, and scroll down to leave a review. Your comments, suggestions and adaptations are very helpful to other bakers. Thank you for visiting!

📖 Recipe