Irresistible 5-Star Rhubarb Almond Frangipane Tart – The Ultimate Recipe

If you’re dreaming of a dessert that’s both visually stunning and satisfyingly elegant, this Rhubarb Almond Frangipane Tart is exactly what your baking list needs. With its golden almond-infused filling, crisp buttery crust, and vibrant slices of tart rhubarb laid in a mosaic pattern, this tart brings gourmet flair right to your kitchen. Whether you’re serving brunch, hosting a special occasion, or simply celebrating rhubarb season, this recipe checks all the boxes.

For fans of creative rhubarb recipes, this tart offers a refined departure from the classic pies and crumbles. It takes inspiration from traditional French baking techniques while embracing the bright, fresh flavor of seasonal rhubarb. And best of all, it’s easier than it looks!

Looking for more fruity showstoppers? You might love our blueberries and cream pie or the vibrant peaches and cream loaf—both bursting with seasonal flavor.

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Why You’ll Fall in Love with This Rhubarb Almond Frangipane Tart

There’s a lot to adore about this tart. First, the frangipane—a rich, almond cream made from ground almonds, butter, sugar, and eggs—is delicate and subtly nutty. It bakes up fluffy and golden, creating the perfect base for tart rhubarb. The rhubarb itself is both decorative and flavorful, giving this dessert a beautiful contrast of textures and tastes.

Unlike heavier desserts, this tart is light, sophisticated, and not overly sweet. If you’re someone who appreciates the balance of sweet and tangy, this one’s for you. It also makes a wonderful alternative to homemade apple pies or brownie desserts for those looking to switch things up with a fresh twist.

Ingredients for a Perfect Rhubarb Almond Frangipane Tart

Here’s everything you’ll need for this beautifully balanced tart:

For the Tart Shell

• 1¼ cups all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 egg yolk
• 2 tablespoons ice water

For the Almond Frangipane Filling

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 cup almond flour
• 2 large eggs
• ½ teaspoon almond extract
• 1 tablespoon all-purpose flour

For the Rhubarb Topping

• 3 to 4 rhubarb stalks, cut into thin angled strips
• 1 tablespoon granulated sugar
• Optional: warm apricot jam for glazing

These quantities make one 9-inch tart, perfect for 8 slices.

Step-by-Step Instructions to Make the Frangipane Tart

1. Prepare the Tart Dough

In a bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs. Add the egg yolk and ice water. Mix just until the dough comes together.

Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

2. Roll Out and Bake the Tart Shell

On a floured surface, roll out the chilled dough and fit it into a 9-inch tart pan. Trim the edges, prick the bottom with a fork, and chill for 15 minutes. Then, pre-bake at 375°F (190°C) for 15 minutes. Let it cool completely.

3. Make the Almond Frangipane

Beat the softened butter and sugar until light and fluffy. Add almond flour, eggs, almond extract, and flour. Mix until fully combined and smooth.

4. Assemble the Tart

Spread the frangipane evenly into the cooled tart shell. Arrange the rhubarb in a decorative pattern on top. Sprinkle with sugar.

5. Bake and Glaze

Bake the tart at 350°F (175°C) for 40–45 minutes, or until the frangipane is golden and puffed. Once out of the oven, brush with warm apricot jam for shine.

Recommended Kitchen Equipment for This Tart

• 9-inch tart pan with removable bottom
• Mixing bowls
• Pastry blender or food processor
• Rolling pin
• Electric mixer or hand mixer
• Offset spatula
• Cooling rack
• Knife and cutting board

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Tips for Baking the Perfect Almond Frangipane Tart

• Use cold butter for the tart shell to ensure a flaky texture.
• Don’t overwork the dough. Handle it as little as possible to avoid toughness.
• Make it ahead—the tart shell and frangipane can be prepped the day before.
• Choose thinner rhubarb stalks for a more elegant, even bake.
• Glaze the rhubarb while still warm for a shiny, bakery-quality finish.

Need something equally stunning but quicker? Try our easy chocolate mug cake for a speedy dessert option.

Common Mistakes to Avoid When Making Frangipane Tarts

• Skipping the chilling time for the dough can result in shrinkage and tough texture.
• Using too much flour while rolling will dry out the crust.
• Overfilling the shell can cause overflow. Leave a bit of space for the frangipane to puff up.
• Not trimming the rhubarb evenly—for best results, slice it at consistent angles for uniform baking and aesthetics.

Serving Suggestions and Stunning Presentation Ideas

To serve, slice cleanly using a sharp serrated knife. Garnish each slice with a dollop of whipped cream or a scoop of vanilla yogurt. The tart also pairs beautifully with berries for a colorful contrast.

Want to build a dessert board? Pair this tart with banana bread cookies and pineapple crunch for a sunny, fruity dessert spread that screams summer.

How to Store Leftover Rhubarb Almond Frangipane Tart

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Allow chilled slices to sit at room temperature for 15–20 minutes before serving to enhance the texture and flavor. Avoid freezing, as frangipane loses its fluffy quality when thawed.

Creative Variations: Flavor Twists to Try

Once you’ve mastered the basic recipe, experiment with these exciting twists:

• Strawberry Rhubarb Tart: Add thin strawberry slices with the rhubarb for a fruity medley.
• Coconut Almond Frangipane: Mix ¼ cup shredded coconut into the almond filling for a tropical twist inspired by coconut desserts.
• Citrus Glaze: Swap apricot jam with a simple lemon syrup for a zesty finish.
• Mini Tartlets: Make individual portions using mini tart pans—perfect for parties.

Pairing Ideas: Best Dishes and Drinks to Serve with This Tart

Serve this tart after a light main dish like grilled vegetables or a crisp salad. It also complements herbal teas, fresh lemonade, or a fruity punch.

For brunch settings, accompany it with cheddar bay biscuit breakfast casserole or sweet potato oatmeal cookies for a balanced sweet and savory spread.

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FAQs: Rhubarb, Frangipane, and Almond Tart Baking Tips

Can I use frozen rhubarb?
Yes, but thaw and drain thoroughly to prevent excess moisture.

What is frangipane?
Frangipane is a sweet almond-flavored pastry cream made from butter, sugar, eggs, and ground almonds.

Can I use a store-bought crust?
You can, but making the crust from scratch enhances the overall texture and flavor.

Why is my tart soggy?
Most likely due to under-baking or overly wet rhubarb. Be sure to pre-bake your crust and drain rhubarb well.

Can I make this ahead of time?
Yes! Both the tart shell and frangipane can be made a day in advance. Assemble and bake the day you plan to serve it.

Conclusion & Invitation to Subscribe and Share

This Rhubarb Almond Frangipane Tart is everything a spring or summer dessert should be—elegant, seasonal, flavorful, and stunning on the plate. It’s perfect for impressing guests, delighting family, or simply treating yourself to a slice of something refined yet comforting.

If you enjoyed this recipe, explore more seasonal favorites in our recipe collection and discover fresh dessert ideas like the rhubarb custard pie or cherry cheesecake brownies.

Don’t forget to share this recipe with your baking friends and family. Subscribe to the blog to never miss a delicious update and bring more joy to your kitchen with every recipe.

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