Rhubarb Frangipane Tart is the kind of dessert that feels bakery-worthy while still being built from clear, familiar stages. It has a pâte sucrée crust, a roasted rhubarb layer scented with orange, ginger, and vanilla, and a soft almond frangipane filling baked inside a rectangular tart shell. The finished tart is topped with roasted rhubarb pieces arranged in a pattern, then brushed with the leftover roasting liquid.
This Rhubarb Frangipane Tart makes one 8×10-inch rectangular tart. The recipe does not give a full prep time, cook time, or total time, so those values are left unstated here. What the recipe does give is a steady sequence: make and chill the dough, roast the rhubarb, mix the frangipane, blind bake the tart shell, bake the filled tart, then arrange and brush the rhubarb on top.
There are three parts to this dessert, and each part adds something important. The pâte sucrée gives a sweet, buttery base. The roasted rhubarb brings bright tartness with orange and ginger. The almond frangipane filling gives the tart its rich, soft center. When those layers come together, the result is crisp at the edges, tender in the middle, and full of spring flavor.
Ingredients
For the pâte sucrée, you need all-purpose flour, salt, sugar, unsalted butter, egg yolks, and vanilla. This dough is mixed in a food processor, shaped into a disk, wrapped, and chilled in the refrigerator for 1 hour. The chilling step helps the dough firm up before rolling and fitting it into the tart pan.
For the rhubarb filling, you need 4 to 6 stalks of rhubarb, fresh squeezed orange juice, orange zest, sugar, freshly grated ginger, and vanilla. The rhubarb is roasted on a parchment lined baking sheet until a fork effortlessly goes through it, while still holding its shape for the design on top.
For the almond frangipane filling, you need softened unsalted butter, sugar, eggs, finely ground almond meal, all-purpose flour, and vanilla. The butter and sugar are beaten until fluffy, then the eggs are added one at a time. The almond meal, flour, and vanilla go in with the mixer on low.
Why the Tart Has Three Parts
This Rhubarb Frangipane Tart works because each part has a distinct role. The pâte sucrée is the shell. It is sweet, sturdy, and meant to hold the almond filling. The rhubarb is roasted before assembly, which softens it and gives it time to take in the orange, ginger, sugar, and vanilla. The frangipane bakes inside the shell, puffing and setting around the center.
The tart is not assembled all at once from raw parts. That staged method gives you better control. The rhubarb is softened but still shaped. The shell gets a short blind bake before filling. The frangipane gets baked until puffed and set before the rhubarb pattern is added. The final brush of roasting liquid gives the top a glossy, flavorful finish.
How to Prepare the Pâte Sucrée and Rhubarb
Begin with the pâte sucrée. In the bowl of a food processor, add the butter and sugar and pulse until combined. Add the egg yolks and vanilla and pulse again. Lastly, add the flour and salt. Pulse until the flour has just been incorporated and the dough has a uniform color and texture. Remove the dough to a lightly floured surface and combine it with your hands. Form it into a disk, wrap it in plastic wrap, and let it cool in the refrigerator for 1 hour.
For the rhubarb, preheat the oven to 375°F. Place the rhubarb pieces on a parchment lined baking sheet. In a separate small bowl, whisk the orange juice, zest, sugar, ginger, and vanilla. Pour this evenly over the rhubarb. Roast for 20 to 25 minutes, or until a fork effortlessly goes through the rhubarb. The recipe notes that the rhubarb should still maintain its shape so you can use the pieces for a design.
Once roasted, pour any remaining liquid into a container. That liquid is saved and brushed over the tart once it is assembled.
Mixing and Baking the Frangipane Tart
For the frangipane filling, place the softened butter and sugar into a stand mixer. Beat on medium until the mixture is fluffy, wiping down the sides of the bowl with a spatula as needed. Add the eggs one at a time, fully incorporating each egg before adding the next. With the mixer on low, add the almond meal, flour, and vanilla. Mix until combined.
To assemble the tart, roll the chilled pâte sucrée into a rectangular shape on a lightly floured surface. Transfer the dough to the tart pan. Press the sides into the pan and check for holes. Chill the dough in the freezer for 15 to 30 minutes.
Remove the tart shell from the freezer and dock the dough all over the bottom and sides. Fill it with pie weights and bake for 10 minutes. Remove the pie weights and bake for 2 to 3 more minutes, until the shell is just golden colored.
While the tart shell is baking, make the frangipane filling if it is not already ready. Remove the golden tart shell from the oven and fill it with the frangipane mixture. Continue baking for 30 minutes, or until the frangipane has puffed up and set. The edges should be golden, and the center should shake a bit when the pan is agitated.
Using the slightly cooled roasted rhubarb pieces, form a pattern over the tart. Gently brush the leftover roasting liquid over the top. Serve the tart at room temperature with whipped cream or on its own for full flavor.
Tips for a Neat Rhubarb Pattern
The recipe’s rhubarb step is important because the pieces need to be tender but still shaped. If the rhubarb breaks down too much, it will be harder to make a clean pattern on the tart. Roast only until a fork goes through the pieces easily, then let them cool slightly before arranging.
Use the leftover roasting liquid gently. A pastry brush helps coat the top without moving the rhubarb pieces too much. The liquid is already flavored with orange, ginger, sugar, and vanilla, so it ties the top of the tart back to the roasted fruit.
Serving This Rhubarb Frangipane Tart
This tart is served at room temperature. That gives the crust time to settle and the frangipane a soft, sliceable texture. The recipe suggests serving it with whipped cream or on its own for full flavor.
Because it is made in an 8×10-inch rectangular tart pan, it slices neatly for a dessert plate. The rhubarb pattern on top makes it visually appealing without frosting or a heavy topping. For another dessert with a polished finish, moist red velvet cupcakes with cream cheese frosting bring a different kind of bakery-style treat.
Common Mistakes to Avoid
Do not skip chilling the pâte sucrée. The dough is chilled for 1 hour after mixing and then again in the freezer for 15 to 30 minutes once it is fitted into the tart pan. Those steps help the dough hold its shape.
Do not forget to dock the shell before blind baking. Docking the bottom and sides helps the shell bake more evenly under the pie weights. Do not skip the short extra bake after removing the weights, since the shell should be just golden before the frangipane goes in.
Do not add the roasted rhubarb too early. The recipe bakes the frangipane filling first, then adds the slightly cooled roasted rhubarb pieces on top in a pattern.
Frequently Asked Questions
What size tart does this recipe make?
This Rhubarb Frangipane Tart makes one 8×10-inch rectangular tart.
Is the rhubarb baked raw in the tart?
No. The rhubarb is roasted first with orange juice, zest, sugar, ginger, and vanilla.
Why save the roasting liquid?
Any remaining roasting liquid is brushed over the tart after the rhubarb pieces are arranged on top.
How should the tart be served?
The recipe serves the tart at room temperature, either with whipped cream or on its own for full flavor.
A Sweet-Tart Dessert Worth the Steps
Rhubarb Frangipane Tart has more steps than a simple cake, but the method is clear and each stage has a purpose. The sweet crust, almond filling, and roasted rhubarb work together in a dessert that looks polished and tastes bright. The orange, ginger, and vanilla in the rhubarb bring warmth, while the almond frangipane gives the tart its soft center. If you like cozy spoonable desserts too, decadent brownie sundae with ice cream is another sweet option to keep in mind.
Rhubarb Frangipane Tart
Equipment
- Food processor
- Baking sheet
- Stand mixer
- 8×10-inch rectangular tart pan
- Pie weights
- Pastry brush
Ingredients
Pâte Sucrée
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup unsalted butter softened and cut into cubes
- 4 egg yolks
- 1/2 teaspoon vanilla
Rhubarb Filling
- 4-6 stalks rhubarb about 4 cups depending on size, cut into 1 inch pieces
- 1/4 cup fresh squeezed orange juice about 1 orange + zest of 1 orange
- 2 tablespoons sugar
- 1 teaspoon ginger freshly grated on microplane
- 1/2 teaspoon vanilla
Almond Frangipane Filling
- 1/2 cup unsalted butter softened
- 1/2 cup sugar
- 2 eggs room temperature
- 1/2 cup finely ground almond meal
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla
Instructions
Pâte Sucrée
- For the Pâte Sucrée: In the bowl of a food processor add the butter and sugar and pulse until combined. Add the egg yolks and vanilla and pulse again until combined. Lastly, add the flour and salt and pulse until the flour has just been incorporated and the dough has a uniform colour and texture. Remove the dough onto a lightly floured surface and combine with hands. Form dough into a disk, wrap in plastic wrap and allow it to cool in the refrigerator for 1 hour.
Rhubarb
- For the Rhubarb: Pre-heat oven to 375 degrees F. On a parchment lined baking sheet, add rhubarb pieces. In a separate small bowl whisk orange juice, zest, sugar, ginger and vanilla and evenly pour over top of rhubarb. Roast pieces for 20-25 minutes or until a fork effortlessly goes through the rhubarb. You want the rhubarb to still maintain its shape so that you can use the pieces for a design.
- Once roasted, pour any remaining liquid into a container to brush onto tart once assembled.
Frangipane Filling
- For the Frangipane Filling: Place butter and sugar into a stand mixer. Beat on medium until mixture is fluffy, wiping down sides of bowl with a spatula as needed. Add the eggs, one at a time making sure to fully incorporate before adding the next. Slowly, with mixer on low add almond meal, flour and vanilla. Mix until combined.
Assemble
- To Assemble: Once the pâte sucrée has chilled, roll out dough into a rectangular shape on a lightly floured surface. Transfer dough to the tart pan. Ensure sides are pushed into the pan and there are no holes. Let dough chill in the freezer for 15-30 minutes.
- Remove and dock dough all over bottom and sides. Fill dough with pie weights and bake for 10 minutes, then remove pie weights and bake for 2-3 more minutes until shell is just golden coloured.
- While tart shell is baking, make Frangipane filling.
- Remove golden tart shell from oven and fill with frangipane mixture, continue baking for 30 minutes or until frangipane has puffed up and set. The edges should be golden and the centre should shake a bit when pan is agitated.
- Using the slightly cooled roasted rhubarb pieces, begin to form a pattern over tart.
- Using a pastry brush, gently brush leftover roasting liquid over top of assembled tart. Serve tart at room temperature with whipped cream or on it’s own for full flavour.
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