Description
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
- 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.
- 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.
- 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.
- Spread frangipane evenly into the cooled tart shell. Arrange rhubarb decoratively on top and sprinkle with sugar.
- Bake for 35–40 minutes, or until frangipane is puffed and golden and rhubarb is tender.
- 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