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.
The Easy Rhubarb Tart
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 sweet shortcrust pastry crust 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.
Composition of the almond rhubarb tart
Sweet Shortcrust pastry :
The classic almond French sweet shortcrust pastry dough has a melt-in-the-mouth texture. Compared to the basic sweet shortcrust pastry recipe (pâte sucrée), it is made with an egg instead of water and the preparation is sanded with the hands a bit like in the pie crust recipe.
This gives it a wonderful sandy texture and rich in butter which makes it a perfect crust recipe to go with fresh fruit like in the Strawberry Tart recipe.
Almond cream (frangipane):
The almond cream is a mixture of 4 ingredients, butter, sugar, eggs and almond meal that is generally used in the bottom of a tart to bring more creaminess and more flavor.
The advantage of using almond cream with rhubarb filling is that you won't need to drain the rhubarb stalks in advance.
Fresh rhubarb is rich in water and the almond cream will absorb the liquid during cooking, which avoids having a too wet tart.
FAQS - Frequently Asked Questions about Rhubarb Tart
No, it is not necessary to peel the skin of the rhubarb in this recipe. Especially if you want to keep its pink color.
No, it is not necessary to drain it, especially if it is accompanied by an almond cream that will absorb the water during cooking.
How to make the rhubarb tart recipe with frangipane cream
Sweet shortcrust pastry dough (pâte sablée)
- Place the dry ingredients, flour, almond meal 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.
Tip: To make the pastry crust you can either use your food processor or like me prepare it by hand.
- 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 (frangipane)
- 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 crust and smooth with an angled spatula.
Tip: Place the tart crust in the freezer while preparing the fresh rhubarb. The cold will freeze the dough and prevent it from falling apart during baking.
How to make the geometric rhubarb tart 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.
Bake the tart
- 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.
How to make strawberry rhubarb compote
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.
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