This rhubarb frangipane tart has a buttery, flaky, shortcrust pastry shell filled 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 David Leite's excellent shortcrust pastry Pâte Sucrée recipe, which is an adaptation of a recipe from Joanne Chang of Flour Bakery in Boston. It's easy to mix up and handles well.
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. I added a generous amount of lemon zest to the frangipane filling to give it extra zip and lighten its richness.
The buttery and crumbly shortcrust pastry provides a rich and slightly sweet base for the tart. The frangipane filling is creamy, nutty, and sweet, with a chewy bite once baked. 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. For more frangipane tart recipes, try this this pear tart with hazelnut frangipane. I've also made a juicy rustic peach galette with cornmeal frangipane.
Find all of my tart recipes here.
These notes will help you to select and prepare the ingredients for this rhubarb almond frangipane tart recipe. Not all ingredients are mentioned here.
* See recipe card for full list of ingredients and quantities.
FOR THE SHORTCRUST PASTRY
- Unsalted butter - Butter should be at room temperature. Using unsalted butter allows you to control the total quantity of salt in the recipe. Salt content in salted butter varies from brand to brand. The butter should be cubed
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.
Learn how to make this rhubarb frangipane tart with an easy creme frangipane made in the food processor! These photos provide visual cues. Find the detailed instructions in the recipe card.
In a stand mixer, beat butter and sugar until mixture is pale and fluffy.
Add the flour and mix until just combined. It will be coarse and grainy.
Add the egg yolk and mix for about 30 seconds. The dough should start to pull together into a ball.
Flatten dough into a disc shape. Roll dough out between two sheets of parchment paper to a 10 inch (25 centimeter) diameter circle. Chill in fridge for 30 minutes.
Remove dough from fridge. Loosen parchment. Place rolled out dough on 9 inch tart pan. Gently press the dough down into pan and up the sides. Trim excess dough with a knife. Cover tart pan with plastic wrap and return to refrigerator to chill.
Preheat oven. Remove tart pan from refrigerator. Line crust with parchment paper and fill with pie weights. Bake for 6 minutes and carefully remove weight-filled parchment from the pan. Return tart shell to oven to bake an additional 6 minutes. Place on a baking rack to cool.
Add frangipane ingredients to food processor and blend until well mixed.
Slice rhubarb in ¼ inch pieces on the bias (at a 45 degree angle).
Pour filling into cooled tart shell. Smooth the filling evenly around the entire shell. Place the rhubarb stalks onto the frangipane filling in a decorative pattern. Brush rhubarb with strawberry jam.
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.
Hint: I cut the rhubarb stalks on the bias in order to create a more delicate and decorative look. Cutting rhubarb on the bias means cutting at a 45 degree angle rather than straight across the stalk. You can learn about cutting foods on the bias by watching this video for reference.
- 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.
I love frangipane tarts as they're so versatile. You could easily vary this recipe by keeping the shortcrust pastry 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 - I created this Pear Hazelnut Frangipane Tart, or you could use this shortcrust pastry and almond frangipane filling, then prepare the pear topping as detailed in that recipe.
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Tart pan - A tart pan with a removable bottom is key to making this recipe.
Pie shield - I use a pie shield to protect the outer tart crust from getting too dark during baking. It's quick to place on the tart and saves you the fuss of wrestling with small pieces of aluminum foil.
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 pate sucrée dough for the tart shell a day or two in advance. Unbaked and well wrapped, it will keep in the fridge for up to five days, and up to two weeks in the freezer.
You could 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.
Frangipane (pronounced FRAHN-zhee-pahn) is traditionally an almond based cream made with almonds, sugar, eggs, butter and a bit of flour. It is often used as a filling in tarts, but can also be found in pastries, cakes, and galettes.
I’ve become a big fan of frangipane given how easy it is to make. If you have a food processor, it’s only a matter of measuring the ingredients and then processing them all at once to make a rich, nut based cream filling that pairs wonderfully with all types of fruit.
While almonds are most commonly used, you can substitute other nuts to make a variety of flavored creams. I've also used it in a rhubarb frangipane tart, and this peach cornmeal frangipane galette.
It's slightly different, though quite similar! The traditional Bakewell tart originated in the town of Bakewell, in the Derbyshire area of England. It consists of a shortcrust pastry shell layered with jam, almond frangipane and slivered almonds.
More Fruit Desserts
If you liked this rhubarb and almond tart, you'll want to try these other recipes highlighting rhubarb too!
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Rhubarb Frangipane TartPrint Recipe Pin Recipe
- 113 grams (½ cup, 4 ounces) unsalted butter (room temperature)
- 50 grams (¼ cup) granulated sugar
- 2 grams (½ teaspoon) kosher salt (I use Diamond Crystal)
- 120 grams (1 cup) all purpose flour
- 1 egg yolk
- 120 grams (1¼ cups) almond flour
- 30 grams (¼ cup) all purpose flour
- 150 grams (¾ cup) granulated sugar
- 1 gram (¼ teaspoon) Kosher salt
- 1 Tablespoon lemon zest (from 1 medium lemon)
- 1 teaspoon vanilla extract
- 2 large eggs
- 45 grams (3 Tablespoons, 1½ ounces) unsalted butter (room temperature, cubed)
- 244 grams, (2 cups, 8.6 ounces) rhubarb (sliced on the bias)
- 41 grams (2 Tablespoons) strawberry jam (or another fruit jam such as apricot)
- 1 teaspoon water (if needed, to thin jam for brushing)
- 15 grams (2 Tablespoons) powdered sugar (optional, for decoration)
- Into the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and salt. Mix well to combine, and continue beating on medium high until mixture is pale and fluffy, about two minutes. Scrape down the sides of the bowl.113 grams (½ cup, 4 ounces) unsalted butter, 50 grams (¼ cup) granulated sugar, 2 grams (½ teaspoon) kosher salt
- Add the flour and mix until just combined. It will be coarse and grainy.120 grams (1 cup) all purpose flour
- Add the egg yolk and mix for about 30 seconds. The dough should start to pull together into a ball.1 egg yolk
- Flatten the dough into a disc shape. Roll the dough out between two sheets of parchment paper to a 10 inch (25 centimeter) diameter circle. Slide parchment covered dough onto an upside down baking sheet and chill in the fridge for 30 minutes.
- Remove dough from fridge and place on a flat work surface. Peel the top layer of parchment off the dough. Replace the parchment, flip the dough over, and peel the second layer off. Discard it.
- Once dough is slightly malleable, carefully center and place rolled out dough on 9 inch tart pan. Gently press the dough down into the pan and up the sides, ensuring that no empty space remains between the dough and the pan. If any cracks or tears occur, patch with extra dough scraps. Trim the excess dough with a knife held parallel to your work surface to ensure the tart shell has a clean edge. Cover tart pan with plastic wrap and return to the refrigerator to chill while oven preheats.
- Preheat oven to 400 degrees F (200 C, Gas number 6). Remove tart pan from refrigerator and cover the dough with a piece of parchment paper (this is easiest if you crumple, then uncrumple it first.) Fill with pie weights, dried beans or granulated sugar to keep the dough from bubbling up. Bake for 6 minutes and then carefully lift the weight-filled parchment from the pan. Return to the oven to bake an additional 6 minutes. Place on a baking rack to cool.
- In the bowl of a food processor, add the almond flour, flour, sugar, salt, lemon zest, vanilla and eggs. Scatter the butter over the top.120 grams (1¼ cups) almond flour, 30 grams (¼ cup) all purpose flour, 150 grams (¾ cup) granulated sugar, 1 gram (¼ teaspoon) Kosher salt, 1 Tablespoon lemon zest, 1 teaspoon vanilla extract, 2 large eggs, 45 grams (3 Tablespoons, 1½ ounces) unsalted butter
- Process until well mixed. You may need to stop the processor to scrape down the walls partway through.
- Pour filling into cooled tart shell. Use an offset spatula to smooth the filling evenly around the entire shell.
- Preheat oven to 350 F (177 C, Gas number 4) and place rack in the middle of the oven.
- Cut the rhubarb on the bias into long thin slices. (Instead of simply cutting straight across the stalk, turn your knife 45 degrees so that it makes a diagonal cut.) Continue cutting along same angle with remaining rhubarb. This creates longer slices.244 grams, (2 cups, 8.6 ounces) rhubarb
- Place the rhubarb stalks onto the frangipane filling in a decorative pattern, pressing down gently. For this tart, I used four rhubarb slices for each square to make a square basket parquet pattern, also known as parquet mosaique. If you do a Google image search for visuals of either of these terms and also look at the photos I've included here, you'll get a sense of the pattern.
- As your pattern nears the edges of the tart, trim the rhubarb slices to fit the remaining space on top of the frangipane filling so that the rhubarb stays within the tart border.
- Using a pastry brush, gently brush strawberry jam onto the rhubarb slices. If the jam is too thick to apply easily, add a teaspoon of water and stir well to create a thinner jam.41 grams (2 Tablespoons) strawberry jam, 1 teaspoon water
- Use a pie shield or strips of aluminum foil to keep the outer crust from becoming too dark. Bake for 45-55 minutes, or until tart edge is golden brown and frangipane filling is set and no longer moist and shiny. Set on a baking rack to cool. Immediately before serving, dust with powdered sugar by placing the powdered sugar in a small sieve and lightly tapping it with your hand as you move it over the tart.15 grams (2 Tablespoons) powdered sugar
The Floured Table
Recipe Author: Kathleen Culver