Rhubarb Frangipane Tart
How pretty is this Rhubarb Frangipane Tart?? Tangy rhubarb gets paired up with a lovely shortbread crust and a tasty frangipane filling to be baked into one of the prettiest tarts I’ve seen lately!
The shortbread crust, also known as a Pâte Sablée crust, is a crumbly cookie-like crust and the frangipane filling is just another word for a ground almond filling. Layering the crust, filling and strawberry/rhubarb topping gives you a show-stopping dessert!
Let’s start by making the crust. A Pâte Sucrée tart dough is different than a traditional tart dough in that it isn’t flaky. It’s buttery, but in a more cookie-like texture. The term ‘pâte sucrée” literally means “sandy” but it’s not at all! It’s more crisp and crumbly and is perfect for filling with the frangipane.
To make the dough, combine the butter and confectioners’ sugar and beat until creamy. Add egg yolks, heavy cream, vanilla and salt and beat another minute or so. Add the flour and mix on low until it is just incorporated.
With your hands, pat it together into a dough and then press that into the tart pan. Freeze it for a bit and then blind bake the crust (see instructions in the recipe). Let the crust cool completely
To make the filling, beat ground almonds, sugar, salt and butter in a mixer until it’s creamy. Add the egg yolk and cream and beat another minute. Scrape the mixture into the cooled tart shell.
To create the pattern that I’ve chosen (it’s called “tessellated”), cut similar-sized rhubarb stalks into diamonds and arrange 6 diamonds in the center to create a flower pattern. Continue to add more working outwards to the edge. Tuck strawberries around the edge to fill in the gaps.
Bake the tart until the frangipane is set, about 30 minutes. Let it cool and then serve warm or cold…either way it’s beautiful AND delicious!
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Rhubarb Frangipane Tart
Makes: 8 servings
Prep Time: 30 minutes
Bake Time: 1 hour
Total Time: 1 hour & 30 minutes plus chill time 30 minutes
Ingredients
Pâte Sablée Tart Dough:
- 9 tbsp unsalted butter, softened
- 6 tbsp confectioners’ sugar
- 2 egg yolks
- 1 tbsp heavy cream
- 2 tsp vanilla extract
- 1/4 tsp Kosher salt
- 1 cup all-purpose flour
Frangipane Filling:
- 1/3 cup ground almonds
- 3 tbsp confectioners’ sugar
- 1/4 tsp Kosher salt
- 1/4 cup butter, softened
- 1 egg yolk
- 1/4 cup heavy cream
Rhubarb Topping:
- 14 ounces rhubarb
- 2 cups sliced strawberries
Instructions
Pâte Sucrée Dough:
In a stand mixer with the paddle attachment, beat the butter and sugar together at medium speed until creamy, 2 minutes. Add the egg yolks, cream, vanilla and salt, and beat for another minute at medium speed.
Add the flour and mix on low until just incorporated. Make into a dough with your hands. Lightly press the tart dough into your tart pan.
Use your hand and fingers to press it around and up the sides of the pan. Make sure to get the dough the same thickness all over. Place tart pan on a baking sheet and freeze for about 20-30 minutes.
Meanwhile preheat the oven to 340°F. Cut a large square of parchment paper and crumple it up, then smooth it out. Repeat twice. Line the tart base with the parchment paper and blind bake using dried beans or rice until the sides are lightly golden, about 10 minutes. Remove parchment paper and beans carefully and bake for another 10-15 mins until the base is dry and lightly golden. Leave to cool completely on a rack.
For the Frangipane Filling:
In a stand mixer with the paddle attachment, beat the ground almonds, sugar, salt and butter until creamy and lighter, 2-3 minutes.
Add the egg yolk and cream and beat again until incorporated, about 1 minute. Scrape mixture out of stand mixer bowl and into cooled tart shell.
For the Rhubarb Topping and Baking:
For the tessellated pattern, choose rhubarb stalks that are roughly the same width. Cut into diamond shapes, with ideally all sides roughly the same length. If you would like to be very precise use a protractor to measure the pointed angle of each diamond as 60 degrees.
Arrange 6 diamonds in the center in a flower shape and continue working outwards to the edge, making interlinking flower shapes. Tuck sliced strawberries around the edge to fill in the gaps.
Preheat the oven to 350°F. Bake until the frangipane is just set, 25-30 minutes. Leave to cool on a wire rack. Eat warm or cold!
Recipe adapted from Thida Bevington
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