Easy Rhubarb Frangipane Puff Pastry Tart

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free alternative while margarine is often less expensive.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed but can be more expensive.

slivered almonds

🥗Healthier: chopped walnuts

💰Cheaper: chopped peanuts

Chopped peanuts are more affordable while still adding crunch.

Preheat the oven to 400°F (200°C).

Roll out the puff pastry on a floured surface to fit a tart pan.

Place the puff pastry in the tart pan, pressing it into the corners and trimming the excess.

Chill the pastry in the refrigerator for 15 minutes.

In a bowl, mix almond flour, sugar, and softened butter until creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, lemon juice, and salt until combined.

Spread the frangipane mixture evenly over the chilled pastry.

Prepare rhubarb by cutting it into small pieces and tossing with cornstarch and sugar.

Arrange the rhubarb pieces on top of the frangipane.

Sprinkle slivered almonds over the tart for added texture.

Bake for 30-35 minutes, until the pastry is golden brown and the frangipane is set.

Remove from the oven and let cool slightly.

Dust with powdered sugar before serving.

Serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens