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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.

Ingredients

Scale
  • 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)

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

Find it online: https://tastyera.com/rhubarb-almond-frangipane-tart/