Rhubarb Frangipane


  • The Dough
    • 2 cups (240 g) unbleached all-purpose flour fluffed, spooned, and leveled
    • 1/3 cup (70 g) granulated sugar
    • ¼ teaspoon kosher salt
    • 1 teaspoon lemon zest
    • 11 tablespoons (155 g; 1 stick plus 3 tablespoons) cold unsalted cubed butter
    • 1 teaspoon pure vanilla extract
    • 1 large egg
  • Frangipane Filling
    • 2-3 stalks of red rhubarb
    • 8 tablespoons (4 oz; 115 grams) unsalted butter softened ½ cup + 1 tablespoon (115 g) granulated sugar
    • 1 cup (115 g) almond flour
    • 3 large whole eggs room temperature
    • 1 tablespoon (15 g) unbleached all-purpose flour
    • 1 teaspoon pure vanilla extract
    • ½ teaspoon lemon zest
    • 1 tablespoon dark rum optional
  • 90 mins
  • A bit tricky
  • 8+ servings

Tart Dough:
Combine 2 cups of flour, 1/4 cup sugar, a pinch of salt, and a hint of lemon zest. Add 11 tablespoons of cold, cubed unsalted butter, blending until it forms a fine crumb. Then, mix in a large egg yolk and a teaspoon of vanilla extract until the dough begins to gather.

Chop the Rhubarb:

While the dough rests, carefully chop the rhubarb into even diamond shapes.

Frangipane Filling:

Prepare the luxurious frangipane filling by blending softened butter, sugar, and ground almonds with vanilla and lemon zest. Add a splash of dark rum if desired.

Assemble the Tart:

Now it’s time to blind-bake your tart. Roll out until thin about the thickness of a £1 coin. layout into a well-buttered dish, and prick the base with a fork all over. Grab some parchment paper and some old beans to weigh the base down. Bake in the oven for 20-30 mins at 190C.

Take out of the oven and remove your beans and parchment paper. Spread the frangipane filling onto the blind-baked tart shell, ensuring even coverage. Arrange the rhubarb slices atop the mixture in a star pattern. Slide back into the oven at 180C for 30 mins with a foil lid. The frangipane rises, embracing the rhubarb until golden and caramelized.

Before serving, If you fancy it – dust with powdered sugar and add a dollop of lightly sweetened whipped cream for balance. A celebration of tradition, quality, and simple pleasures.