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Perfect Roasted Rhubarb Tart Recipe with Easy Almond Frangipane Filling

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A bright and comforting roasted rhubarb tart with a rich almond frangipane filling and flaky vanilla-scented crust. Perfect for spring and summer, this dessert balances tart and sweet flavors with a creamy, nutty texture.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3 to 4 tablespoons ice water, chilled
  • 1 teaspoon vanilla extract (optional)
  • 1/2 cup (115g) unsalted butter, softened
  • 2/3 cup (135g) granulated sugar
  • 1 cup (100g) ground almonds (almond meal), finely ground
  • 2 large eggs, room temperature
  • 1/2 teaspoon almond extract (optional)
  • 2 tablespoons all-purpose flour
  • 4 cups (about 500g) fresh rhubarb stalks, trimmed and cut into 1-inch pieces
  • 1/3 cup (65g) granulated sugar (adjust to taste)
  • 1 teaspoon orange zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground cinnamon (optional)

Instructions

  1. Make the Tart Crust: In a food processor, pulse the flour, sugar, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with pea-sized bits. If mixing by hand, cut the butter into the flour using a pastry cutter or fingers until similar texture is achieved. Slowly add ice water, one tablespoon at a time, pulsing or stirring until the dough just starts to come together. Be careful not to overmix; this keeps the crust tender. Wrap the dough in plastic w…
  2. Prepare the Roasted Rhubarb: Preheat your oven to 375°F (190°C). Toss the rhubarb pieces with sugar, orange zest, lemon juice, and cinnamon in a bowl. Spread evenly on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway, until the rhubarb is softened but still holds some shape. Remove from the oven and let cool while you prepare the filling.
  3. Make the Almond Frangipane Filling: In a medium bowl, beat the softened butter and sugar together until creamy and pale (about 3 minutes). Add eggs one at a time, mixing well after each addition. Stir in almond extract. Fold in ground almonds and flour until just combined. The batter should be smooth and spreadable.
  4. Assemble the Tart: Roll out the chilled dough on a lightly floured surface to about 1/8-inch (3mm) thick. Fit it into your tart pan, trimming any excess. Chill the crust in the freezer for 10 minutes to help it hold shape during baking. Preheat oven to 350°F (175°C). Spread the almond frangipane evenly over the crust, smoothing the top. Spoon the roasted rhubarb over the frangipane in an even layer—don’t worry if some juices come along; they add flavor.
  5. Bake the Tart: Place the tart on a baking sheet to catch any drips and bake for 35–40 minutes. The frangipane should puff slightly and turn golden, and the crust edges will be a lovely light brown. If the crust edges brown too quickly, cover them loosely with foil halfway through baking.
  6. Cool and Serve: Let the tart cool completely on a wire rack before removing from the pan. This step is key for clean slices and perfect texture. Serve at room temperature or slightly chilled. Optionally, serve with whipped cream or vanilla ice cream.

Notes

If rhubarb is watery after roasting, drain excess liquid before adding to the tart. Chill the dough twice to prevent shrinkage. Use softened (not melted) butter for the frangipane to ensure a creamy texture. Watch oven temperature closely to avoid burnt edges. Use a sharp serrated knife and wipe between cuts for neat slices. Frozen rhubarb can be used if thawed and drained well. For gluten-free crust, substitute half the flour with almond flour. Dairy-free butter alternatives work but may slightly change texture.

Nutrition

Keywords: roasted rhubarb tart, almond frangipane, rhubarb dessert, spring dessert, easy tart recipe, flaky crust, roasted fruit tart

Find it online: https://cooksyla.com/perfect-roasted-rhubarb-tart-recipe-with-easy-almond-frangipane-filling/