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Homemade rhubarb tart with frangipane filling and glazed rhubarb topping

Classic Rhubarb Tart With Frangipane Filling

40aprons.com/rhubarb-tart-with-frangipane-filling/
Layers of buttery shortbread crust, rich almond frangipane filling, and sweet, tart rhubarb topping create a divinely delicious summer dessert.
Prep 35 minutes
Cook 1 hour
Cool 1 hour
Total 2 hours 35 minutes
Recipe Makes (Approximate): 8 servings

Equipment

  • tart pan
  • Large skillet with lid
  • whisk
  • Food processor
  • rubber or silicone spatula
  • Aluminum Foil
  • Tongs
  • Pastry brush

Ingredients

For the Rhubarb Topping

  • 1 lbs. rhubarb, cut into equally sized diagnoal slices, about ½”
  • ¼ cup powdered sugar
  • finely grated zest and juice of 1 orange
  • water added to juice of orange to make 1 cup
  • 1 teaspoon vanilla extract

For the Shortbread Crust

  • 1 cup all-purpose flour
  • ⅛ teaspoon salt
  • ⅓ cup confectioners' sugar ((powdered or icing sugar))
  • ½ cup cold unsalted butter, cut into small chunks

For the Frangipane

  • 3 ounces unsalted butter, at room temperature
  • ⅓ cup plus 2 teaspoons white granulated sugar
  • 1 large egg
  • ¾ cup almond flour
  • ¼ teaspoon salt

Instructions

Prep the Rhubarb Topping

  • Cut 1 pound of rhubarb stalks into ½ -inch diagonal segments. Test the length by placing the cut stalks in an empty tart pan – the stalks should fit easily in the pan with space on all sides for the crust edges to fit.
  • Add ¼ cup powdered sugar, finely grated zest, and the juice of 1 orange, plus water, and 1 teaspoon vanilla extract to a large skillet over medium heat. This should yield a total of 1 cup of liquid.
  • Gently whisk the liquids until the mixture begins to simmer, then add the cut rhubarb stalks.
  • Reduce heat to medium-low and simmer 5 minutes. After 5 minutes, remove the skillet from heat and cover with a lid. Let the topping cool in a covered pan for at least 1 hour (overnight is preferred).

Make the Shortbread Crust

  • Preheat oven to 425 degrees ℉ (220 degrees ℃) and place rack in the center of the oven.
  • Add 1 cup all-purpose flour, ⅛ teaspoon salt, and ⅓ cup confectioners' sugar to your food processor. Process ingredients to combine them.
  • Add ½ cup cold unsalted butter, cut into small chunks to your food processor and pulse until the pastry starts to come together and form clumps.
  • Transfer pastry to an 8 or 9-inch nonstick tart pan with a removable bottom. Using your fingertips, evenly press pastry onto the bottom and up the sides of the pan. Use the back of a spoon to smooth the surface of the pastry if needed.
  • Gently pierce the bottom of the crust with the tines of a fork to prevent the pastry crust from puffing up while it bakes.
  • Cover the tart pan and place the pastry crust in the freezer for 15 minutes to chill. This helps prevent the crust from shrinking while it bakes.
  • Place tart pan on a larger baking sheet and bake crust until just barely golden brown on the edges, about 12 to 13 minutes.
  • Remove from oven and place on wire rack to cool. The crust is now ready to be filled.

Make the Frangipane Filling

  • Wipe out food processor bowl to remove any leftover crust crumbs. Add 3 ounces unsalted butter, at room temperature, ⅓ cup plus 2 teaspoons white granulated sugar, 1 large egg, ¾ cup almond flour, and ¼ teaspoon salt to your food processor. Pulse 2 to 4 times until the mixture is well combined.
  • Transfer frangipane filling to tart pan with partially-baked tart crust. Use spatula to evenly distribute filling across crust and smooth top of filling layer.
  • Cut one large sheet of aluminum foil and place filled tart pan in center of foil sheet. Bring sides of foil up, folding as needed so that foil just covers crust tart edges while leaving filling uncovered.
  • Return tart pan to preheated oven. Bake 20 minutes or until filling is golden-brown and set. Check doneness by inserting knife in center of filling and removing - knife should come out of filling completely clean.
  • When filling is set, remove tart pan from oven and set aside to cool completely.

Assemble the Rhubarb Tart

  • Strain the rhubarb from the syrup and set it aside. Gently line rhubarb across the top of the frangipane filling.
  • Return skillet with syrup to stovetop and warm it uncovered over medium heat. Let syrup come to boil, then continue boiling until syrup has reduced to approximately ¼ cup.
  • Use a pastry brush to gently brush the reduced syrup over the rhubarb topping, then serve the tart immediately. Alternatively, cover the pan with foil and keep it at room temperature until ready to serve.

Recipe Notes

  • Make it Keto: Replace the confectioners' sugar in the crust with erythritol or monk fruit sweetener, and substitute granulated sugar with erythritol in the frangipane. For the rhubarb topping, use sugar-free maple syrup or monk fruit syrup instead of regular maple syrup.
  • Make it Paleo: Swap out all-purpose flour with 2 cups of almond flour, plus 1 tablespoon each of coconut flour and tapioca flour. Use coconut sugar instead of confectioners' sugar, and opt for ghee or coconut oil as a substitute for butter. For the frangipane, use maple syrup to replace granulated sugar. Set the oven temperature lower, to 350°F, and bake the crust for 11 to 13 minutes. Since almond flour crusts are more delicate, be sure to handle them carefully.  
  • Serving: This tart is best served immediately. If you plan to serve it the same day you make it but not immediately after baking, cover the pan with foil and keep the tart at room temperature until ready to serve. If you plan to serve it the next day, you'll need to refrigerate the tart in an airtight container until ready to serve.

Nutrition Information (Approximate)

Calories: 363calProtein: 5gFat: 26gSaturated Fat: 13gTrans Fat: 1gCholesterol: 77mgSodium: 123mgPotassium: 196mgTotal Carbs: 34gFiber: 3gSugar: 13gNet Carbs: 31gVitamin A: 712IUVitamin C: 5mgCalcium: 83mgIron: 1mg
Recipe By: Cheryl Malik
https://40aprons.com/rhubarb-tart-with-frangipane-filling/