Tarte a la Rhubarbe Recipe - Easy Rhubarb Tart with Frangipane

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a dairy-free alternative.

Combine 1 cup butter and 1 cup powdered sugar in a stand mixer and cream on low until smooth and creamy.

Add 1 egg a little at a time to the butter mixture to avoid curdling, mixing well after each addition.

Scrape down the paddle to ensure all ingredients are combined.

Gradually add 2 cups flour in two to three additions, mixing until the dough comes together.

If the dough is too sticky, refrigerate for 30 minutes before rolling out.

Roll the dough into a 12 to 13-inch circle, dusting with flour to prevent sticking.

Transfer the rolled dough to a 9.5-inch tart pan, pressing it into the pan and trimming the edges with a pairing knife.

Prick the tart crust every inch to prevent air bubbles during baking.

Freeze the tart crust for 1 hour to ensure it bakes well.

Line the tart crust with parchment paper and add pie weights, then bake for 25 to 30 minutes.

If the crust looks light, bake for an additional 5 minutes.

Slice rhubarb stalks into thin slices and add to a pot with 1 cup strawberries, 1/2 cup sugar, 1 teaspoon vanilla bean paste, and 1/4 cup water, bringing to a simmer for 5 minutes.

Blend the cooked rhubarb mixture until smooth, about 1 to 2 minutes, then mix in 2 tablespoons cornstarch and refrigerate to cool.

Make frangipane by combining 1 cup unsalted butter and 1 cup granulated sugar in a bowl, mixing well.

Add 1 egg to the butter mixture gradually, mixing until well combined.

Stir in 1 cup almond flour and 1 teaspoon almond emulsion until creamy.

Spread raspberry jam or preserves in the bottom of the cooled tart crust.

Add the cooled rhubarb filling on top of the jam, smoothing it out with an offset spatula.

Spread the frangipane evenly over the rhubarb filling, warming it in the microwave if necessary for easier spreading.

Decorate the top with short rhubarb stalks in a concentric pattern, as desired.

Bake the assembled tart until set.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens