Description
This rhubarb frangipane tart combines sweet almond frangipane with tart rhubarb for an impressive dessert perfect for gatherings.
Ingredients
Scale
- 1 cup All-Purpose Flour (Substitute with gluten-free flour blend if needed.)
- 1/2 cup Unsalted Butter (Cold for the best texture.)
- 1/4 cup Granulated Sugar (Can substitute with brown sugar.)
- 3–4 tablespoons Ice Cold Water (Other liquids like milk can be used.)
- 1 cup Almond Flour (Can replace with hazelnut flour for variation.)
- 1/2 cup Granulated Sugar (Adjust if using sweetened almond flour.)
- 2 large Eggs (For a vegan option, use flax eggs or silken tofu.)
- 1 teaspoon Vanilla Extract (Almond extract can be an alternative.)
- 2 cups Fresh Rhubarb (Can complement with other fruits like strawberries.)
- 2 tablespoons Granulated Sugar (Adjust according to your taste.)
Instructions
- In a mixing bowl, combine all-purpose flour, cold unsalted butter, and granulated sugar. Blend until the mixture resembles coarse crumbs.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough into a round that’s about ¼ inch thick, then transfer it to a tart pan.
- In a separate bowl, whisk together almond flour, granulated sugar, eggs, and vanilla extract until smooth.
- Pour the frangipane mixture into the tart crust, smoothing it out.
- Slice the fresh rhubarb and arrange it on top of the frangipane filling, pressing it down lightly.
- Sprinkle granulated sugar over the rhubarb.
- Bake for 35-40 minutes until the filling is set and the crust is golden.
- Cool for 10 minutes before transferring to a wire rack.
Notes
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 80 mg