Rhubarb Almond Frangipane Tart

A rustic tart with tender almond frangipane filling and tart rhubarb, finished with sliced almonds for texture.

Why You’ll Love This Recipe

The sweet‑nutty almond frangipane complements the tangy rhubarb beautifully, resulting in a dessert that is both rich and refreshing. It’s a sophisticated way to showcase seasonal produce.

ingredients

fresh rhubarb, cut into pieces
almond flour
all‑purpose flour
butter
sugar
eggs
vanilla extract
salt
sliced almonds
lemon zest (optional)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven and prepare tart crust.
2. Blind‑bake crust until lightly golden.
3. In a bowl, combine almond flour, sugar, butter, eggs, vanilla, and salt to make frangipane.
4. Spread frangipane evenly in the crust.
5. Arrange rhubarb pieces on top and scatter sliced almonds.
6. Bake until filling is set and rhubarb is tender.
7. Cool before slicing.

Servings and timing

Serves: 8
Preparation: 30 minutes
Baking: 40–45 minutes
Total: ~1 hour 15 minutes

Variations

• Add a hint of lemon zest for brightness.
• Substitute strawberries if rhubarb is unavailable.
• Dust with powdered sugar before serving.

storage/reheating

Store cooled tart in the refrigerator up to 3 days. Serve at room temperature.

FAQs

Can I use frozen rhubarb?

Yes; thaw and drain before using.

Why blind‑bake the crust?

It ensures a crisp base and prevents sogginess.

Are there nut‑free alternatives?

Use sunflower seed flour instead of almond flour.

Why add lemon zest?

It enhances flavor and brightens the tartness.

Can I make this ahead?

Yes, bake and store, then serve later.

How do I prevent soggy crust?

Ensure crust is well baked and drain excess juices from rhubarb.

Is this recipe gluten‑free?

Use gluten‑free flour blend for crust and frangipane.

Can I double the recipe?

Yes, for larger gatherings.

What drinks pair well?

Light white wine or tea complements this tart.

Can I freeze leftovers?

Freeze wrapped in foil up to 1 month; thaw before serving.

Conclusion

Rhubarb almond frangipane tart is an elegant dessert that balances tart rhubarb with rich almond filling in a rustic presentation.

Rhubarb Almond Frangipane Tart

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Rhubarb Almond Frangipane Tart is a stunning dessert featuring a buttery tart crust filled with rich almond cream and topped with vibrant, tangy rhubarb — a perfect balance of sweet and tart flavors ideal for spring gatherings.

• Author: Emma Harper
• Prep Time: 45 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 25 minutes (plus chilling)
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

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• For the tart crust:
• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 egg yolk
• 1–2 tbsp cold water
• For the almond frangipane filling:
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 cup almond flour
• 2 eggs
• 1/2 tsp almond extract
• 1 tbsp all-purpose flour
• For the rhubarb topping:
• 2–3 stalks rhubarb, trimmed and sliced into thin strips or batons
• 2 tbsp sugar (for sprinkling)

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Instructions

1. Make the tart crust: In a food processor, pulse flour, powdered sugar, and salt. Add cold butter and pulse until mixture resembles coarse crumbs. Add egg yolk and cold water; pulse until dough forms. Press into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 375°F (190°C). Roll out dough and press into a 9-inch tart pan. Prick bottom with a fork and freeze for 10 minutes. Line with parchment and pie weights, then bake for 15 minutes. Remove weights and bake another 5 minutes until lightly golden. Cool slightly.
3. Make the frangipane: Cream butter and sugar until light. Beat in eggs one at a time, then almond extract. Mix in almond flour and all-purpose flour until smooth.
4. Spread frangipane evenly into the cooled tart shell. Arrange rhubarb decoratively on top and sprinkle with sugar.
5. Bake for 35–40 minutes, or until frangipane is puffed and golden and rhubarb is tender.
6. Cool completely before slicing. Serve as-is or with a dollop of whipped cream.

Notes

• Use a mandoline to slice rhubarb evenly for a beautiful geometric design.
• You can poach rhubarb briefly in sugar syrup if it’s very tart or fibrous.
• Store tart at room temperature for 1 day or refrigerate for up to 3 days.
• Almond extract enhances the nutty flavor — adjust to taste.

Nutrition

• Serving Size: 1 slice
• Calories: 340
• Sugar: 18g
• Sodium: 100mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg