Rhubarb Frangipane Tart

Rhubarb Frangipane Tart

A recipe for a light and delicious frangipane and rhubarb tart, the perfect treat for a springtime gathering. 

Prep time: 15 minutes

Cook time: 1 hour 20 minutes

Equipment needed: 10 in (26cm) Loose-bottomed fluted flan tin, Food processor

Serving: 8-10 slices



2 2/4 cups (350g / 12 oz) All-purpose Flour

Pinch Flaky Sea Salt

1 cup (2258 / 8 oz) Cold Unsalted Butter

Generous 3/4 Cup (100g / 3 1/2 oz) Confectioners sugar

3 Egg Yolks

Frangipane Filling

¾ cup + 2 tbsp (200g / 7.1 oz) Unsalted Butter

200g (1 cup / 7.1 oz)Caster Sugar

1 cup (200g / 7.1 oz) Ground Almonds

4 Tbsp (35g / 1.2 oz) All-purpose Flour

3 Whole Eggs


1 Rhubarb stalk chopped into 4cm diagonals
Coconut flakes (optional)


1. For the pastry, put the flour, salt and butter into a food processor and pulse to the texture of breadcrumbs. Add the Icing Sugar and Egg yolks, then pulse into a softball. Lightly flour the surface and roll out the pastry to about 2 cm Thick. Wrap in plastic wrap and chill flat in the refrigerator for at least 1 hour.

2. Preheat the oven to 150°c (130°c Fan / 300°F / Gas 1) lightly grease with a bit of butter the fluted tart tin.

3. Place the pastry into the tart tin. Line with baking parchment and fill with baking beans. Bake blind for 20 minutes. Remove and set aside to cool then remove the beans.

4. Reduce the oven to 140°c (120°c Fan / 275° F/ Gas 1/2).

5. For the filling beat the butter and sugar until light and fluffy.

6. Add the eggs one at a time.

7. Fold in the plain flour followed by the ground almonds.

8. Place the almond filling into the cooled tart shell (Do not fill to the top, Leave about 2 cm as it will rise during the bake).

9. Slice pieces of rhubarb about 4cm each, and place them on top of the almond filling

10. Bake the tart for 45 minutes or until the tart is cooked & golden brown.

11. Remove the tart from the oven, and leave it to cool in the tin.


-Serving suggestions: Coconut Yoghurt, Cream, creme fraiche, Rhubarb Compote.
-Dust tart with icing sugar when cooled and add coconut flakes

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