Classic Rhubarb Tart with Frangipane Filling Recipe
This Classic Rhubarb Tart with Frangipane Filling is a delightful dessert featuring tender rhubarb simmered in a citrusy syrup, a rich almond frangipane layer, and a buttery shortbread crust. The tart perfectly balances tart and sweet flavors, making it a sophisticated yet approachable treat for spring and summer gatherings.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus chilling and cooling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Rhubarb Topping
- 1 lb. rhubarb, cut into ½” diagonal slices
- ¼ cup powdered sugar
- Finely grated zest of 1 orange
- Juice of 1 orange plus water to total 1 cup
- 1 teaspoon vanilla extract
Shortbread Crust
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup confectioners’ sugar
- ½ cup cold unsalted butter, cut into small chunks
Frangipane Filling
- 3 ounces unsalted butter, at room temperature
- ⅓ cup plus 2 teaspoons white granulated sugar
- 1 large egg
- ¾ cup almond flour
- ¼ teaspoon salt
Instructions
- Prep the Rhubarb Topping: Cut the rhubarb into ½-inch diagonal slices that fit easily into your tart pan. In a large skillet over medium heat, combine powdered sugar, orange zest, orange juice plus water to make 1 cup total liquid, and vanilla extract. Whisk gently until the mixture simmers, then add rhubarb. Reduce heat and simmer for 5 minutes. Remove from heat, cover, and let cool for at least 1 hour or overnight.
- Make the Shortbread Crust: Preheat oven to 425°F (220°C) with the rack center placed. In a food processor, combine all-purpose flour, salt, and confectioners’ sugar. Add cold butter chunks and pulse until dough forms clumps. Press dough evenly into an 8 or 9-inch tart pan with a removable bottom, piercing the bottom with a fork. Chill crust in freezer for 15 minutes, then bake on a baking sheet for 12-13 minutes until edges are lightly golden. Cool on a wire rack.
- Make the Frangipane Filling: Clean the food processor bowl, then add room temperature butter, granulated sugar, egg, almond flour, and salt. Pulse 2 to 4 times until combined. Spread frangipane evenly over the partially baked crust. Cover crust edges with foil to protect them, leaving the filling exposed.
- Bake the Tart: Return the tart to the preheated oven and bake for 20 minutes or until the filling is golden brown and set. Test doneness by inserting a knife into the center; it should come out clean. Remove from oven and allow to cool completely.
- Assemble the Rhubarb Tart: Strain the rhubarb from the syrup and arrange the rhubarb pieces elegantly over the cooled frangipane filling. Warm the syrup on the stovetop over medium heat and boil until reduced to about ¼ cup. Brush the reduced syrup over the rhubarb topping to glaze. Serve immediately or cover with foil and keep at room temperature until serving.
Notes
- Chilling the shortbread crust before baking helps prevent shrinking.
- Allowing the rhubarb syrup to cool and infuse overnight improves the flavor.
- Use a removable bottom tart pan for easy tart removal.
- Use almond flour fresh or store it in a cool place to maintain its quality.
- For a deeper flavor, bake the tart until frangipane is golden and set but avoid overbaking to keep it moist.
Keywords: Rhubarb tart, Frangipane, Almond tart, Shortbread crust, Spring dessert, French pastry, Rhubarb dessert
