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Rhubarb Frangipane Tart
5 from 3 votes

Rhubarb Frangipane Tart

A delicious French dessert that's the perfect spring treat.

Prep Time
10 mins
Cook Time
44 mins
Total Time
54 mins
Servings: 4 servings
Course: Dessert
Cuisine: French, International

Ingredients

  • 1 heet puff pastry
  • 85 g butter 80% fat, soft
  • 75 g sugar
  • 2 egg + 1 egg to spread over the tart at the end
  • 1 tsp vanilla essence
  • ½ tsp almond essence
  • 90 g ground almonds
  • 40 g rice flour
  • 4-5 rhubarb stalks
  • honey to spread over the rhubarb at the end

Instructions

    Cup of Yum
  1. Mix the butter and sugar well. Add the eggs one by one, then the vanilla and almond essence. Finally, fold in the ground almonds and rice flour.
  2. Roll out the puff pastry and spread the frangipane cream evenly, leaving the edges of the pastry free (about 3cm or 1 ¼ inch ).
  3. Place the rhubarb stems in any way you like and bring the edges of the pastry inwards, sealing the corners well.
  4. Brush the edges of the pastry with egg and sprinkle with sugar.
  5. Bake the tart in a preheated oven at 180° C/356° F for 35-40 minutes.
  6. After baking, brush the tart with honey and slice! Enjoy!

Notes