Rhubarb Almond Frangipane Tart – A dense, not overly sweet, orange-hinting, almond filling, studded with slices of tart rhubarb, and topped with toasty almonds, all tucked into an easy shortbread crust!
I came up with the idea for this Rhubarb Almond Frangipane Tart because I was craving a Bakewell tart, a scrumptious, traditional British tart, based on the Bakewell Pudding, and often made with raspberry jam and almond frangipane. Frangipane (pronounced, roughly, FROHN-zhih-pahn) is a thick, classic French, almond flour-based paste made with eggs and sugar.
If you aren’t familiar with Bakewell Tart, you might think, like I naively did, that it got its name because it was at one time, baked well enough to be so good that everyone wanted to make it. However, it is the namesake of the English town of Bakewell. And, truly, one of the best desserts in the world! If you’ve never made a Bakewell or frangipane, it’s time!
And, really, the only difference between my Rhubarb Almond Frangipane Tart and this Bakewell Tart I made, (adapted from THE Mary Berry), is the addition of a bit of orange zest. That little bit of zest complements the rhubarb and adds a bit of punch (a tiny punch), to the rich, sweet, almond paste. If you look at that post, you will see one of my very favorite stories of my children’s uniquely British heritage. (😉Ahem.)
However, if just the idea of this recipe inspires you, then get right to rhubarb hunting – Springtime is the season, or frozen and thawed rhubarb is pretty easy to find!
So, how about you? Have you ever made a Bakewell? Or frangipane? And, if you’re not British, did you know Bakewell was a town? (Or, am I the only one who didn’t?)
Enjoy!
Looking for other Rhubarb recipes? Try these:
Truly Easy Rhubarb Custard Pie
Strawberry Rhubarb Cherry Crisp
Rhubarb Crumble Cheesecake Bars
Like This Rhubarb Tart? Pin it!
Step-by-Step Instructions:
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Some things you might need to make this Rhubarb Almond Frangipane Tart:
Kitchen Scale – I’ve had this Escali Scale for years, and love it! So simple to use!
Food Processor – This one, from Cuisinart, is the one I have, and love!
Stand Mixer – Love my KitchenAid!
Confectioners sugar, flour, water, egg, butter Pulse the butter into flour Pulse in egg, sugar, water Add water to form soft dough Roll to 12 inches Place in pan, roll down edge
Recipe tips:
You’ll want to start by making the crust. Just a few simple ingredients make a beautifully soft, shortbread-style crust. I’ve found the food processor is the quick and easy way to make this, but you can do it by hand, with a pastry cutter, or using just your fingertips to cut in the butter.
Once the dough is formed, you’ll roll it out, then refrigerate for 30 minutes (or longer is ok, too!). Scrunch up a sheet of parchment, and add your pie weights or beans to par-bake the crust.
During the crust refrigeration or the par-bake, you can make the filling, you’ll just want to cool the crust a bit before putting the filling and the rhubarb in! What makes this filling extra special is the addition of a bit of orange zest. It doesn’t necessarily make an orange-flavored filling, but it gives just a hint of citrus to balance out the sweet, rich, almond filling! You can use 2-3 teaspoons worth, which I got from 1 medium orange!
Par baked short crust Thick like oatmeal Dollop filling, then spread Decorate with rhubarb Baked!
You can slice or chop the rhubarb. Make some thin strips for a decoration like I made, or chop them smaller for a top similar to the one I made for my Rhubarb Custard Pie!
You can top with sliced almonds before baking or after, your preference. It’s a long bake, so I prefer to add the almonds afterward. I just toast them 5-6 minutes on a sheet pan then add them afterward.
Be sure to lower the oven temp after removing the par-baked crust, by about 25 degrees F. Then add your rhubarb-topped Frangipane, and bake until a tester comes out clean, about 50 minutes.
This tart is especially tasty with a dollop of a mixture of 1/4 cup sour cream and 1/2 cup Greek yogurt. You can add a tablespoon of Confectioner’s sugar if you like, but I love the tang of the mixture along with the sweet almond frangipane.
Rhubarb Almond Frangipane Tart
A version of the Classic Bakewell tart, with its shortcrust pastry and Frangipane filling, this tart also has fresh rhubarb on top of the filling and a bit of orange zest in the frangipane. Finished with some toasted almonds and a bit or confectioner’s sugar, this tart is tender, buttery with tangy and sweet notes from the rhubarb and the orange zest!
Recipe is inspired by and adapted from one from Mary Berry, as seen on BBC . Tastes best the day after it’s baked.
Special equipment needed: hand- or stand-mixer, tart pan or Springform pan. For the crust, you could use a Food processor, like I did, or mix with a pastry cutter or by hand.
- Prep Time: 30 min
- Cook Time: 75 min
- Total Time: 1 hr, 45 min
- Yield: 1 9″ Tart 1x
- Category: Desserts
- Method: Baking
- Cuisine: British, International
Ingredients
For the Crust
- 1 3/4 cup (225g) All-Purpose Flour
- 11 Tbsp (150g/5.5oz) Unsalted Butter, cold
- 1/4 cup (30g/1 oz) Confectioners Sugar
- 1 Large Egg, beaten
- 1/2 tsp Kosher Salt
For the Filling
- 3/4 cup (150g) Super-fine (preferred but not necessary) or Caster Sugar
- 11 Tbsp (150g/5.5 oz.) Butter
- 1 1/2 cup (150g) Almond Flour
- 1 Large Egg
- (optional)2 tsp Grated Orange Zest
- 1 tsp (5ml) Almond Extract
- 1/2 tsp Kosher Salt (or 1/4 tsp if using salted butter)
- 10–12 oz. (300g) Rhubarb, 3-4 stalks
- (optional) 1/3 cup Shaved Almonds
Toppings
- (optional) 1-2 Tbsp Confectioners Sugar (15g)
- (optional) Whipped Cream, or Vanilla or plain Greek Yogurt
Instructions
Make the Crust:
- Into the bowl of a food processor (you could also do this using a pastry cutter or your fingers), pulse together the butter and flour, until the largest chunks of butter are the size of peas or large breadcrumbs. Ad the Confectioner’s sugar, beaten egg, and salt. Pulse again. Slowly add enough water that, while still pulsing, a soft dough begins to form.
- Place the soft dough on a well-covered flour surface and roll into a 12-inch circle. Transfer the dough circle onto a 9″ tart pan or into a Springform pan, allowing the dough to cover both the sides and bottom of the pan. If your dough extends beyond the sides, or higher than about an inch over the bottom, just fold it inward. This will fortify the sides. Place the crust into the refrigerator for at least 30 minutes. During this time, preheat oven to 400F (205C) or 375F/190C for Convection. You can use this 30 minutes to prepare the Frangipane and rhubarb for the filling.
- After 30 minutes in the fridge, Crush a piece of parchment, and then fit it directly over the surface and sides of the dough. Fill the paper shell with pie weights or dry beans, pressing them into the corners.
- Place the Crust into the oven and bake for 15 minutes. Remove from the oven and carefully take the pie weights and parchment off of the dough. Return the dough to the oven and continue to bake until the surface appears dry, about 5-6 minutes. Cool on a rack for 10 minutes. Lower the oven temperature to 375F (190C) or 350F (176C) for Convection.
Make the Filling:
- Using either a hand- or a stand-mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes at Medium-High. It should feel lighter when you move it with a spatula or spoon. Add the Almond Flour (or finely ground almonds), egg, orange zest, almond extract, and salt, and mix until incorporated. the filling should be fairly thick, sort of like thick oatmeal.
- Spoon the filling into the slightly cooled crust. Smooth with an offset spatula or knife.
- Cut the rhubarb into small, thin strips, or small pieces, whatever you like, and press them into the frangipane. Sprinkle some shaved almonds over the top, if desired. (Alternatively, spread them across a sheet pan and roast 6 mins at 350F/76C) and add after baking the tart.
- Place the tart in the oven and bake 45-55 minutes, until the top is slightly puffy and golden, and almonds, if using, are toasted. A skewer inserted into the tart should come out clean. Cool completely before serving. Even better, bake the day before serving – it’s even better the second day!
- Top with roasted almonds, confectioner’s sugar, or whipped topping.
- This tart keeps well in the refrigerator up to 5 days. (See Note)
Notes
- Cover lightly with foil or plastic wrap and store refrigerated for up to 5 days.
Nutrition
- Serving Size: 1/10 Recipe
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Just made this today and its delicious! Thanks for sharing ❤️
★★★★★
Thanks so much, Anne! I just recently made one, too, and I have to say, it’s one of my all-time favorite rhubarb treats! Thanks for stopping by to comment!
This tart is stunning! I definitely need to make it this summer!
Thanks, Balvinder! I hope you get the chance!
That looks gorgeous!
Thanks so much! It tastes as good as it looks I promise!
I have never tried rhubarb and seeing this beautiful tart I am so tempted to grab a slice off the screen 😛
Rhubarb is definitely a treat – robustly tart with just a bit of sweet, it goes well with so many sweet fruits too, like cherries, raspberries and strawberries. Here in the US, it’s widely available frozen, too! Thanks for stopping by to comment!
Ooo I want some fresh rhubarb so badly! Somehow it’s not so easy to buy it in Nova Scotia, and it doesn’t grow too well either (Last year we had some decent harvest first time in…August – when it’s not really a rhubarb season anymore to me.) Anyway, this Rhubarb Almond Frangipane Tart sounds absolutely delightful, and it looks stunning and elegant!
★★★★★
Thanks so much, Ben! So sorry your rhubarb is not too available, to say the least! You could, in fact, use any fruit you like, or even frozen rhubarb, which is actually quite lovely. Thanks for your kind comment!
What a beautiful tart!! I can only imagine how good it tastes. Our rhubarb is a long ways off yet, but I’m super excited about it growing and would love to try this dessert once it does. Bet it’s so good with some ice cream!
★★★★★
Thanks so much, Dawn! I agree, a Bakewell is so worth it! And, you’re so right, it’s good with ice cream, whipped cream, sour cream, or yogurt. Hope you get the chance to try it!
Believe it or not, but I’ve yet to actually try a Bakewell tart…crazy, right? The flavors sound like something right up my alley, and I know Laura would go bonkers over the almond filling. Either way, this rhubarb version is racing up my list of things to make ASAP. What a fun and unique way (not to mention visually appealing!) to use rhubarb!
★★★★★
Thanks, David! I hope you get the chance to try a Bakewell, there’s definitely good reason why it’s so popular. I love every version of it, but I feel like this rhubarb tart is extra special for so many reasons! Thanks again for stopping by!
Beautiful tart, Laura!! It’s wonderful and I love how you’ve styled it. I love all things rhubarb and I’m anxiously awaiting mine to pop up from the ground so I can harvest it. This will have to be on my list!
★★★★★
Thanks so much, Katherine! I’m glad you love it, and hope your rhubarb arrives soon!
I couldn’t agree more Laura. Bakewell is one of the best desserts in the world and I’ve made so many different variations of it. I love how you’ve tweaked your recipe with the addition of a bit of orange zest here and used rhubarb instead of cherry jam. We’ve plenty of rhubarb here at the moment so this would be a great way to use it up. Yum!
★★★★★
Thanks so much, Neil! I have to say, too, the British desserts I’ve made over the past few years are indeed, some of the best desserts I’ve had, and those I made on repeat most often! Glad you have some nice rhubarb to make this, too!