Description
This Rhubarb Frangipane Tart is a delightful French-inspired dessert combining a buttery tart crust with a rich almond frangipane filling and fresh, tangy rhubarb topping. Perfect for spring, this tart balances sweet and tart flavors with a tender, golden crust and almond-infused filling.
Ingredients
Scale
For the Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg yolk
- 2 to 3 tablespoons ice water
For the Frangipane Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
Topping
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 2 tablespoons granulated sugar for topping
- 1 tablespoon powdered sugar for garnish
Instructions
- Prepare the Tart Crust: In a bowl, combine the flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing gently until a dough forms.
- Chill and Prebake Crust: Press the dough evenly into a tart pan. Chill the crust in the refrigerator for 20 minutes to firm up. Preheat the oven to 375°F (190°C). Bake the chilled crust for 12 minutes or until it is lightly golden. Remove from oven and set aside.
- Make the Frangipane Filling: In a separate bowl, cream the softened butter and granulated sugar together until fluffy. Beat in the eggs one at a time, followed by the vanilla extract. Stir in the almond flour, all-purpose flour, and salt until the mixture is smooth and well combined.
- Assemble the Tart: Spread the frangipane filling evenly over the pre-baked tart crust. Arrange the rhubarb pieces on top in a single layer. Sprinkle the 2 tablespoons of granulated sugar over the rhubarb to add sweetness and encourage caramelization.
- Bake the Tart: Bake the assembled tart at 375°F (190°C) for 35 to 40 minutes until the filling is set, slightly golden, and the rhubarb is tender. Remove from the oven and allow to cool completely.
- Garnish and Serve: Once cooled, dust the tart with powdered sugar. Slice into eight pieces and serve as is or accompanied by whipped cream or vanilla ice cream if desired.
Notes
- Frozen rhubarb can be substituted for fresh; thaw and drain thoroughly before using.
- For a stronger almond flavor, add a few drops of almond extract to the frangipane filling.
- This tart pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
