This post may contain affiliate links. Read our disclosure policy here.
It’s finally rhubarb season! So often, the only recipe people know with these tart stalks is strawberry rhubarb pie, but there’s so much more you can do with rhubarb than that! Rhubarb pairs beautifully with spices, nuts, and many other fruits, so I love to experiment with other flavor combinations This Rhubarb Frangipane Tart has a sweet almond and ginger frangipane filling that is the perfect complement to the tart rhubarb.
Puff Pastry Makes Fancy Desserts Foolproof
I generally don’t go out of my way to bake desserts. I’m not the world’s best baker (ask my mom about the chocolate cake I tried to bake when I was a kid), but when I want to experiment with baked goods, I turn to my friend, frozen puff pastry.
First, it’s convenient. Premade puff pastry is commonly found in the freezer section of the grocery store. And even though it’s ideal to let it thaw overnight in the fridge, I’ve found this isn’t mandatory. Puff pastry can be thawed at room temperature just before you want to use it.
Second, it’s easy to work with. Puff pastry is already in thin sheets when purchased, so not much needs to be done to it. A quick run over it with a rolling pin (or a cylindrical glass if you don’t have a rolling pin – guilty!) and you’re basically good to go. Layering puff on top of itself makes the outer edge of the shell easy. And that’s it!
Ingredients and Substitutions
Rhubarb
Even though rhubarb is usually found in desserts and paired with fruits like strawberries and raspberries, rhubarb is actually a vegetable.
While the deep pink stalks of rhubarb are certainly pretty, rhubarb doesn’t have to be completely pink to be ripe or at its peak flavor. Green rhubarb stalks will be equally delicious in this tart.
Don’t eat the rhubarb leaves, as they contain a high concentration of oxalic acid; this acid is what gives rhubarb its tart flavor. While you’d have to eat several pounds of rhubarb leaves to get a lethal dose of oxalic acid, smaller quantities may cause nausea and vomiting. Basically, it’s not worth it. The stalks have a much lower concentration of oxalic acid, and won’t cause a problem.
Almond Flour
Almonds are the key ingredient to making frangipane. Starting with almond flour makes the process easy and painless, especially when you use a food processor.
If you don’t have almond flour on hand, pulse almonds in a food processor until you have a fine almond meal. The resulting frangipane won’t be as smooth, but it will be equally delicious. You could also play around with different nuts using the same method; I think pistachios would be especially decadent.
Frozen Puff Pastry
I like to stock puff pastry in my freezer. It’s a versatile ingredient that can be used for savory and sweet treats. It also makes the hard part of making a pastry easy, since it is already done for you!
A typical box will come with two sheets of puff pastry; this recipe will only use one. The other will store in the freezer for a while, but if you want another recipe using puff pastry, try my Roasted Beet and Chive Tarts.
Tips and Tricks
Blind bake the puff pastry shell to get a perfectly crispy crust, and avoid the dreaded soggy bottom. It only takes 15 minutes, and in that time, you’ll prep the frangipane and rhubarb. So no real added effort, and a huge payoff!
Serving Suggestions
This is quite a large tart, and easily serves 6 people for dessert. Reheat the tart in the oven, covered in aluminum foil, to serve the leftovers. These Rhubarb Frangipane Tarts can also be modified to single serving portions.
Rhubarb Frangipane Tart
This Rhubarb Frangipane Tart has a sweet almond and ginger frangipane filling that is the perfect complement to the tart rhubarb stalks.
Ingredients
- 1 sheet puff pastry, thawed
- 1 cup almond flour
- ¼ cup salted butter
- ¼ cup granulated sugar
- 1 tsp ginger, freshly grated
- 1 egg
- 2 tbsp whole milk
- 4-5 stalks rhubarb
Instructions
- Preheat oven to 400°F
- Roll out puff pastry on a floured surface to ⅛ inch thick. Cut a rectangle 6 inches wide by 9 inches tall. Cut two strips ½ inch by 9 inches and two strips ½ inch by 5 inches.
- Line a sheet pan with a nonstick silpat (or nonstick foil). Place the large rectangle in the middle of the sheet. Using water as the glue, assemble the thinner ½ inch thick strips around the larger rectangle to create a border.
- Use a fork to poke holes across the entire inner portion of the puff pastry shell. This will help prevent the inner portion from rising as high as the borders to create the shell.
- Bake uncovered for 15 minutes.
- While puff pastry shell is blind baking, make the frangipane filling by combining almond flour, butter, sugar, ginger, and the egg in the food processor. Pulse until combined.
- Slowly pour milk into frangipane mixture while food processor is on.
- Cut rhubarb stalks into 5 inch long pieces. Set aside.
- After the puff pastry shell has finished blind baking, remove from the oven. Pour in frangipane mixture and lay rhubarb stalks on top of frangipane filling.
- Place tart in oven and bake uncovered for 15 minutes.
- Cover tart with aluminum foil and continue to bake for 25 minutes or until filling is completely set. Remove from oven.
- Let cool completely before cutting and serving.
