Can I make rhubarb frangipane tart ahead of time?

Yes, the rhubarb frangipane tart is ideal for making ahead. You can prepare it a day in advance and store it in the refrigerator. Before serving, bring it to room temperature or warm it slightly in the oven to refresh its texture.

How do I know when my rhubarb frangipane tart is fully baked?

Your rhubarb frangipane tart is done when the frangipane filling is set and lightly golden on top. You can gently press the center—it should feel firm but slightly springy. Avoid overbaking, as it can dry out the filling.

Can I freeze rhubarb frangipane tart?

Yes, this rhubarb frangipane tart freezes well. Allow it to cool completely, then wrap it tightly and freeze for up to one month. Thaw overnight in the refrigerator and reheat gently before serving.

What can I use instead of rhubarb in a frangipane tart?

If you don’t have rhubarb, you can substitute it with other fruits like raspberries, plums, or apricots. These alternatives still pair beautifully with the almond filling and create a delicious variation of the rhubarb frangipane tart.

Rhubarb Frangipane Tart Easy Recipe

Name: Rhubarb Frangipane Tart
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Cuisine: British
Ingredients: 200g plain flour; 20g icing sugar; 100g unsalted butter, cold and cubed; 1 large egg yolk; 1–2 tbsp cold water; 125g unsalted butter, softened; 125g golden caster sugar; 1 large egg; 125g ground almonds; 1/2 tsp ground cardamom; 250g rhubarb, sliced diagonally; 40g caster sugar; 2 tbsp water; 1/2 tsp vanilla extract; Pinch of salt

Description

This rhubarb frangipane tart is a classic dessert featuring a buttery pastry crust, a rich almond frangipane filling, and tangy rhubarb. Perfectly balanced between sweet and tart, it’s an elegant bake ideal for gatherings or special occasions.

Ingredients

Scale

200g plain flour
20g icing sugar
100g unsalted butter, cold and cubed
1 large egg yolk
1–2 tbsp cold water
125g unsalted butter, softened
125g golden caster sugar
1 large egg
125g ground almonds
1/2 tsp ground cardamom
250g rhubarb, sliced diagonally
40g caster sugar
2 tbsp water
1/2 tsp vanilla extract
Pinch of salt

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Instructions

In a bowl, mix flour, icing sugar, and a pinch of salt. Rub in cold butter until the mixture resembles breadcrumbs.
Add egg yolk and cold water, then gently knead into a dough. Wrap and chill for 20 minutes.
Roll out the dough and line a 23cm tart tin. Chill again for 20 minutes.
Preheat oven to 190°C (170°C fan). Line pastry with baking paper and baking beans, then blind bake for 20 minutes. Remove beans and bake for 5 more minutes until golden.
Cream softened butter and sugar until light and fluffy. Beat in the egg, then fold in ground almonds and cardamom.
Spoon frangipane into the tart shell and level it evenly.
Arrange rhubarb pieces on top, gently pressing them into the filling.
Bake for 35–40 minutes until the filling is set and golden.
In a small pan, heat caster sugar with water until syrupy. Remove from heat and stir in vanilla extract.
Brush glaze over the warm tart and allow it to cool before serving.

Notes

Chill the pastry twice to prevent shrinking أثناء baking.
Do not overwork the dough to keep it tender and flaky.
Use fresh, firm rhubarb for the best texture and flavor.
If the tart browns too quickly, cover loosely with foil.
Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 slice
Calories: 515 kcal
Sugar: 24 g
Sodium: 50 mg
Fat: 34 g
Saturated Fat: 16 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 8 g
Cholesterol: 95 mg