Rhubarb and frangipane tart

Any fruit would work well here, but the tart rhubarb is especially nice with the pillowy sweet frangipane and tender crust. Orange zest is optional but pairs really nicely with the rest of the flavors.

photo of completed recipe: Any fruit would work well here, but the tart rhubarb is especially nice with the pillowy sweet frangipane and tender crust. Orange zest is optional but…
  • You'll be eating in: 2 hours, including time to chill the dough.

  • Active time: 30 minutes

  • Yield: 1 (9 inch) tart

Ingredients

For the crust:

  • 1 1/2

    cups (170 grams) all purpose flour

  • 1/4

    cup (28 grams) confectioners’ sugar

  • 1/4

    teaspoon salt

  • 8

    tablespoons (1 stick / 113 grams) unsalted butter, cold, cut into cubes

  • 1

    large egg yolk

  • 2

    tablespoons (14 grams) water, cold

For the frangipane:

  • 2

    tablespoons (30 grams) unsalted butter, room temperature

  • 1

    egg

  • 1/2

    cup (50 grams) almond flour

  • 1/4

    cup (50 grams) granulated sugar

  • 1/2

    teaspoon almond extract

  • 1/2

    teaspoon vanilla extract, bourbon, or brandy

  • pinch salt

For the rhubarb:

  • 3/4

    pound rhubard, cut into 2 inch pieces

  • 1/4

    cup (50 grams) white sugar

  • zest from 1 orange (optional)

Instructions

  1. Preheat

    Preheat the oven to 400° F

  2. Make the crust

    Pulse flour, sugar, salt, and butter together in a food processor into a coarse meal. Add in egg yolk and water and pulse together to combine. Roll out dough into a circle slighly larger than your 9" tart pan. Press into the pan and trim excess, leaving some hanging over the edge of the pan. Dock the base and refrigerate for 30 minutes.

  3. Par-bake the crust

    Place a piece of parchment paper on top of the crust and fill to the rim with pie weights, rice, or sugar. Bake for 20 minutes. Remove from oven, remove the weights and return to the oven for another 5 minutes. Remove and let cool at room temperature. Reduce oven temp to 350°F.

  4. Prepare the rhubarb

    In a large bowl, toss the rhubarb with sugar and orange zest and set aside.

  5. Make the frangipane

    Beat the frangipane ingredients in a medium bowl with a hand mixer until combined. Refrigerate while the crust cools.

  6. Assemble

    When the crust is mostly cool, spread the frangipane and then layer on the rhubarb slices. Drizzle any juice over the top.

  7. Bake

    Bake at 350° F for 35 minutes until golden brown and the frangipane is set. Slice and enjoy!

    Bake at 350° F for 35 minutes until golden brown and the frangipane is set. Slice and enjoy!

Print this recipe


Leave a review

Will never be shared, only used to respond.
Optional. Displayed in public comments.
Describe what worked! What didn't? What did you change (if anything)?
cancel

If you have a non-review question about the recipe or anything else, you can send me a message here.

© 2022 Kelley Cooks. Built with ❤️ by Kelley