How to make a delicious geometric rhubarb tart recipe with a frangipane cream. Made with a French sweet shortcrust pastry dough filled with an easy almond cream (frangipane) and topped with fresh rhubarb.
This recipe is very easy to make at home and it's the perfect way to enjoy the rhubarb season.
Why you'll love this recipe
This Frangipane rhubarb tart is a delight, if you are not used to cooking rhubarb at home, this is a great opportunity to discover rhubarb in a sweet recipe.
Rhubarb is a vegetable but in general, it is cooked more like a fruit, as in tars recipes, like this geometric tart, in a crumble, or in jam with strawberries.
This rhubarb tart has a delicious sweet flavor with a tangy note and is perfect to go with other fruits like strawberry or apple in desserts.
This recipe features a rich, sandy French tart crust - Pâte Sablée filled with a delicious and easy homemade almond cream recipe (frangipane cream) and topped with fresh rhubarb pieces that don't need to be peeled or drained first.
Rhubarb tart is delicious served with a strawberry-rhubarb compote and a homemade whipped cream that is perfect for softening its acidic flavor.
More Almond Tart Recipes
*You'll find quantities and full instructions in the recipe card at the end of this page.
Sweet Shortcrust pastry :
- Flour: All-purpose flour is the primary dry ingredient, providing structure and a neutral base for the pastry.
- Almond flour: While optional, almond flour can be added for a subtle nutty flavor and extra tenderness in the pastry. It complements the overall character of the crust.
- Sugar: Powdered sugar, preferably used for its fine consistency, sweetens the pastry and contributes to a delicate, tender crumb when baked.
- Salt : A small amount of fine salt is included to enhance the flavor, balancing the sweetness and ensuring a well-rounded taste profile in the pastry.
- Butter: Very cold, unsalted butter is essential to achieving a crumbly and tender texture in the pâte sablée. It provides richness, moisture, and the necessary fat content for perfect results.
- Egg: Eggs, when at room temperature, serve as binding agents that contribute to the pastry's structure and texture.
Almond cream filling
- Almond Meal: Almond meal serves as the primary dry ingredient, providing a rich, nutty flavor and a unique texture to the filling.
- Sugar: Granulated Sugar sweetens the almond paste filling and complements the nuttiness with a delightful sweetness.
- Eggs: Eggs are crucial in creating the binding and structure of the filling, resulting in a creamy and consistent texture.
- Butter: Butter, often added in its softened form, contributes to the richness and smoothness of the almond filling, enhancing its overall flavor and creaminess.
- Vanilla or almond Extract (or Rum): Vanilla extract is commonly used to infuse a subtle vanilla aroma and flavor into the filling. Alternatively, rum can be added for a hint of complexity and depth in taste, depending on your preference.
How to make the rhubarb Frangipane tart recipe
Make tart dough
- Place the dry ingredients, all purpose flour, almond flour sugar and salt in a large bowl and mix.
- Then add the cold and unsalted butter and with your fingertips crush the butter into the dry ingredients until you get a sandy mixture.
- Then add the egg and gather the dough with your hands until you get a homogeneous dough ball.
- Cover the dough with cling film and let it rest in the fridge for 30 minutes.
- Roll out the dough on a lightly floured work surface or between 2 sheets of parchment paper with a rolling pin to a thickness of 3 mm.
- Line a tart ring or tart pan with a removable bottom with the dough and place it on a large baking sheet and set aside
Almond cream filling
- In a small bowl, mix all the ingredients with an electric whisk, starting with the butter and sugar, then add the egg, vanilla and almond meal.
- Spread the almond cream on the bottom of the tart crust and smooth with an angled spatula.
How to make the geometric version
- Wash the rhubarb stalks and cut off the leaves and ends.
- Start by cutting a diamond with a sharp knife, about 3 cm long.
- Use this diamond to cut out all the other stalks.
- Form the graphic pattern first on a work surface starting at the center, glue 5 diamonds by their ends until you have a flower and repeat until you have a diameter corresponding to your tart ring.
- Move each diamond one at a time onto your tart shell, always starting at the center and covering it completely.
- Preheat the oven to 350°F / 180°C and bake the tart for about 40 minutes until it is golden brown on top.
- Check for baking by sticking a knife blade into the rhubarb, which should be melting.
- Allow the baked tart to cool completely on the baking sheet and in the tart pan before moving it to a wire rack.
- When the rhubarb tart is completely cooled, remove it from the tart pan and place it on a large plate and in the fridge for at least 1 hour before serving with a little strawberry rhubarb puree and homemade whipped cream.
Strawberry rhubarb filling
- Place the remaining rhubarb pieces in a saucepan with a few pieces of fresh strawberries or frozen strawberries and 1 to 2 tablespoon of sugar.
- Cook over low heat for about 20 minutes until you have a puree.
- Crush with a squeezer and if necessary, mix with a blender to smoothen. Let cool completely before serving with the cold tart.
These serving suggestions will enhance the presentation and flavors of your rhubarb tart, providing a variety of options to suit different tastes and preferences.
- Vanilla Ice Cream: Serve each slice of rhubarb tart with a scoop of creamy vanilla ice cream for a classic and complementary pairing.
- Whipped Cream: A dollop of freshly whipped cream adds a light and airy touch to the tart's tangy flavors.
- Lemon Zest: Grate lemon zest over the tart for a zesty contrast that enhances the tartness of the rhubarb.
- Creme Fraiche: Consider offering a side of crème fraîche for those who prefer a tangy, slightly sour accompaniment.
- Toasted Almonds: Sprinkle lightly toasted sliced almonds on top for added crunch and a nutty flavor.
- Powdered Sugar: Dust the tart with icing sugar for an elegant finishing touch and a touch of sweetness.
- Fresh Berries: Arrange a handful of fresh berries, such as strawberries or raspberries, alongside the tart for a fruity contrast.
Storage and Freeze
In the fridge: To keep your rhubarb tart fresh, store it in the refrigerator, preferably in an airtight container or covered with plastic wrap.
Freezing: If you wish to freeze your rhubarb tart for longer storage, wrap it securely in plastic wrap or aluminum foil, or place it in an airtight container suitable for freezing.
Tips for this recipe
- Select Fresh Rhubarb: Choose fresh, firm rhubarb stalks for the best flavor and texture in your tart.
- Trim and Slice Evenly: Trim the ends of the rhubarb stalks and slice them evenly to ensure uniform cooking.
- Thinly Spread Almond frangipane cream: When adding the almond cream filling, spread it thinly and evenly over the crust to avoid an overly dense texture.
- Freeze the tart before baking: Place the tart base with the almond cream in the freezer while you prepare the rhubarb. When cold, it will keep its shape during baking.
- Lightly Dust with Sugar: Sprinkle a touch of sugar over the rhubarb to enhance its sweetness and create a beautiful caramelization during baking.
- Baking Time: Be mindful of the baking time to ensure the rhubarb is tender but not overly mushy. It should maintain some texture.
Recipe Variation Ideas
Strawberry rhubarb tart: The combination of strawberries softens the acidity of rhubarb, perfect in a strawberry rhubarb pie with a crumble topping.
Rhubarb tartlets: Make my recipe of tartlet shells for individual servings.
Rhubarb and Berries Tart: Mix rhubarb with a medley of mixed berries like raspberries, blueberries, and blackberries for a colorful and fruity twist.
Rhubarb and Custard Tart: Layer a creamy vanilla custard beneath the rhubarb for a classic English dessert reminiscent of rhubarb custard pie.
Rhubarb and Streusel Topping: Top the tart with a crumbly streusel made from flour, butter, sugar, and spices for added texture and sweetness.
Rhubarb Galette: Skip the tart pan and create a rustic rhubarb galette by folding a single sheet of pastry around the rhubarb and almond cream filling.
FAQS - Frequently Asked Questions
Can I make the dough with a food processor?
Yes, it's entirely possible to make the dough for your tart crust using a food processor, which can save time and effort by efficiently blending the ingredients until they form a cohesive pastry dough.
Should rhubarb be peeled?
Rhubarb generally does not require peeling; the thin, tender skin is edible, and peeling is not a common practice. You can simply trim the ends and slice the rhubarb stalks for use in your tart or recipe.
Is it necessary to drain the rhubarb?
Whether or not you need to drain the rhubarb depends on the recipe you're following. Some recipes may call for draining excess liquid from the rhubarb to prevent the tart from becoming too soggy, while others may incorporate the juices for added flavor. Be sure to follow the specific instructions in your recipe for the best results.
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