Rhubarb Frangipane Tart

This rhubarb frangipane tart has a buttery pâte sucrée crust 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 taste and color of fresh rhubarb.

Course Dessert, Snack, Tea

Cuisine American, British

Prep Time 1

Cook Time 1 5

Total Time 2 5

Servings servings - One 9.5 inch round tart

Author Kathleen Culver

Equipment

Ingredients

PÂTE SUCRÉE (SWEET TART DOUGH)

1 9.5 inch (24 cm) pâte sucrée par baked (follow link for recipe)

FRANGIPANE FILLING

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

RHUBARB TOPPING

244 grams, (2 cups, 8.6 ounces) rhubarb fresh, 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

Instructions

PÂTE SUCRÉE (SWEET TART DOUGH)

Prepare pâte sucrée recipe for a 9.5 inch tart pan. Use shorter baking time to par bake bake the sweet tart dough.

FRANGIPANE FILLING

In the bowl of a food processor, add almond flour, flour, sugar, salt, lemon zest, vanilla and eggs. Scatter 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.

RHUBARB TOPPING

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 cutting straight across stalk, turn your knife 45 degrees so that it makes a diagonal cut. Continue cutting along same angle with remaining rhubarb.
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. Refer to process photos for guidance.
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 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
Bake for 45-55 minutes, or until tart edge is golden brown and frangipane filling is set and no longer moist and shiny.
Use a pie shield or strips of aluminum foil to keep the outer crust from becoming too dark.
Set on a baking rack to cool. Immediately before serving, dust with powdered sugar.
Place the powdered sugar in a small sieve and lightly tap it with your hand as you move it over the tart.
15 grams (2 Tablespoons) powdered sugar

Notes

Find detailed photos and instructions for the sweet tart dough in my pâte sucrée recipe.

For easy reference when planning your shopping list, pâte sucrée ingredients listed below:

113 grams (½ cup, 4 ounces) unsalted butter
50 grams (¼ cup) granulated sugar
½ teaspoon Kosher salt
120 grams (1 cup) all purpose flour
1 large egg, separated