Quick Rhubarb Frangipane Tart
My rhubarb frangipane puff pastry tart is quick & simple to make with ready-made & rolled out puff-pastry & is bursting with rhubarb.
Equipment
- Digital scales or measuring cups
- Knife and chopping board
- Ruler to measure
- Mixing bowl
- Electric mixer
- Wooden spoon/spatula
- Baking/parchment paper
- 1 Cookie Tray (working size 32 x 23 x 1.5cm (12.5 x 9”), US ¼ sheet pan*)
- Cooling rack
Ingredients
- 400 grams Rhubarb (14 oz, fresh not frozen)*
- 375 grams Puff Pastry (13¼ oz, ready-made, rolled sheet)*
- 63 grams Unsalted Butter (2¼ oz, ¼ cup + 1 tsp, cubed small)
- 63 grams Sugar (2¼ oz, ¼ cup + 2 tsp *)
- 1 Egg (UK med-large, US large- extra-large*)
- 1 tsp Orange Extract (optional or almond extract)
- 50 grams Ground Almonds (1¾ oz, ½ cup, Fine Almond Meal/Almond Flour*)
- 1½ tsp Flour (Plain, All Purpose flour)
- 8 grams Flaked Almonds (about 2 tbsp, Sliced almonds, optional, for decoration)
- 1 tbsp Sugar (before baking)
- 2 tbsp Sugar (during baking)
Instructions
Prepare The Rhubarb
- See before this recipe card for how to plan out your own rhubarb pattern, follow my pattern or no pattern at all. This will determine how many pieces of rhubarb you need & what size. For my pattern, I cut 25 pieces, 7cm (2¾"). And used 6 pieces that were 3½cm (1⅓"). They were cut from whole stalks.
- You can use the rhubarb without macerating (which extracts moisture), but I recommend doing so, for at least 30 minutes. Add the measured and chopped rhubarb pieces to a bowl & add 2 tbsp sugar. Coat the pieces & leave to the side. The rhubarb will start to sweat & some pink liquid will collect in the bowl. Leave for 30mins - 2 hours. Longer left more liquid extracts, but you do lose a lot of red colour in the rhubarb.
Prepare The Pastry
- Unroll the read-made pastry & trim off 2½cm (1") strips from all 4 sides to make a border. **See note below if using a smaller sized baking tray/pan.
- Whisk the egg for the frangipane, and brush onto the edges of the pastry, before placing the cut strips on to form a border/crust (trimming if needed). Brush egg wash on top of the crust & add ground almonds (sliced almonds). Reserve the remaining egg.
- 'Dock' the pastry base, by making lots of holes on the surface with a fork. Place in the fridge while you prepare the frangipane.
Prepare The Frangipane (Almond Cream)
- Preheat the oven to: 180°c/160°c Fan Oven/350°f/Gas Mark 4
- Add the softened cubed butter to a mixing bowl & beat with an electric mixer till spreadable. Add the sugar & beat together for about 30 seconds before adding in the remaining egg & mixing together.
- Add the orange extract (optional), flour & ground almonds (almond flour/meal) & mix until combined. Note the mixture will be lumpy & look curdled.
Fill The Pastry
- Divide up the prepared frangipane on top of the base of your pastry tart casing & spread out into a thin layer. Thin is important for the rhubarb to be visible once baked. So hold back any extra if making a smaller tart in a smaller sized cookie tray/sheet. **You can spread some jam/preserve before the frangipane if you like.
- Start the pattern of rhubarb by placing a 7cm (2¾") piece at the top right corner, in a vertical position. Place 3 more directly below, leaving some space, letting the 4th piece meet the bottom crust.
- Take another similar sized piece, and start a 2nd column, but start half-way down from where you placed the first rhubarb piece. Place 2 more to make a column of 3 pieces, with a small gap top and bottom.
- Repeat this 2-column pattern till filled across the way. Then use the half-sized pieces (3½cm, 1⅓") to fill in the gaps. Sprinkle on 1 tbsp sugar over the rhubarb. See Process collage photos before this Recipe Card, for the step-by-step instructions.
Bake The Tart
- Pop the tart in the centre of the pre-heated oven to bake for 35 - 45 minutes until the pastry has risen, is a deep golden colour and the rhubarb is cooked through. **After 20-25 minutes baking, (when the rhubarb looks wrinkly), sprinkle 2 tbps of sugar over the rhubarb again. Adding at this stage, the rhubarb absorbs the sugar better & reduces excess tartness. Then turn the tray & continue baking till ready.
- Leave to cool on top of a cooling rack for 15 minutes, before sliding the tray/sheet off, via the paper & leaving to cool some more.
Serving & Storing
- Serve warm or at room temperature, on its own or with some custard (see my Pastry cream recipe that you can make thinner as a custard). Or add some ice-cream.
- Best enjoyed same day as baked as the pastry will start to lose its crispiness. **Frangipane & prepared pastry crust can be made ahead of time. Cover well & store in the fridge. Up to 2 days for the pastry case & up to 1 week for the frangipane1.
- Store the cooled tart at room temperature in a metal cake or cookie tin or under a cake dome for up to 2 days.
Notes
Rhubarb - fresh not frozen used & in whole stalks. Macerating the rhubarb (once cut) is recommended, even for just 30 minutes. The more you macerate & allow liquid to be drawn out, the more red colouring you lose.
Puff Pastry - ready-made, ready-rolled used but a block can be rolled out instead. Make a birder & the size to fit your cookie tray/cookie sheet.
Ground Almonds - US best equivalent is fine almond meal or almond flour that isn't too fine.
Equipment - see listed sizing in equipment list, but you can make a smaller size tray/sheet to bake in.
Rhubarb Pattern - for more on how to plan out a pattern , what size you need for your pastry & how many pieces, see before the step-by-step instructions section.
Recipe Yield - 12 to 16 slices depending on sizing cut.
Check out my other quick puff pastry recipes, like the cream cheese pastry swirls below.
Reference - 1 storing frangipane information from King Arthur Baking-Frangipane/Almond Cream.
Nutritional Information - I am not a qualified nutritionist & all values are approximate. These values are based on using all the ingredients listed, where 1 serving is one slice from a yield of 16 slices. Make bigger or smaller slices & these values will change. Values calculated via MyFitnessPal.com
Ground Almonds - US best equivalent is fine almond meal or almond flour that isn't too fine.
Equipment - see listed sizing in equipment list, but you can make a smaller size tray/sheet to bake in.
Rhubarb Pattern - for more on how to plan out a pattern , what size you need for your pastry & how many pieces, see before the step-by-step instructions section.
Recipe Yield - 12 to 16 slices depending on sizing cut.
Check out my other quick puff pastry recipes, like the cream cheese pastry swirls below.
Reference - 1 storing frangipane information from King Arthur Baking-Frangipane/Almond Cream.
Nutritional Information - I am not a qualified nutritionist & all values are approximate. These values are based on using all the ingredients listed, where 1 serving is one slice from a yield of 16 slices. Make bigger or smaller slices & these values will change. Values calculated via MyFitnessPal.com
Nutrition Facts
Quick Rhubarb Frangipane Tart
Serving Size
1 Slice
Amount per Serving
Calories
196
% Daily Value*
Fat
12
g
18
%
Saturated Fat
5
g
31
%
Monounsaturated Fat
1
g
Cholesterol
20
mg
7
%
Sodium
7
mg
0
%
Potassium
67
mg
2
%
Carbohydrates
19
g
6
%
Fiber
1
g
4
%
Sugar
11
g
12
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.