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Perfect French Rhubarb Tart with Almond Cream

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A delicate French tart featuring a buttery crust, smooth almond cream, and fresh rhubarb topping, balancing tartness and sweetness for a delightful dessert.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour, sifted
  • 7 tbsp (100g) unsalted butter, cold and cubed
  • 2 tbsp (25g) granulated sugar
  • Pinch of salt
  • 2–3 tbsp cold water
  • 5 tbsp (70g) unsalted butter, softened
  • 3/4 cup (150g) superfine or caster sugar
  • 3/4 cup (75g) ground almonds (almond meal)
  • 1 large egg, room temperature
  • 1/2 tsp almond extract (optional)
  • 1 lb (450g) fresh rhubarb stalks, trimmed and cut into 2-inch pieces
  • 3 tbsp (40g) granulated sugar
  • Zest of 1 lemon
  • Powdered sugar for dusting (optional)
  • Slivered almonds, toasted (optional)

Instructions

  1. Prepare the tart crust: In a large bowl or food processor, combine sifted flour, sugar, and salt. Add cold cubed butter and work into dry ingredients until mixture resembles coarse crumbs with some pea-sized pieces. Slowly add cold water, one tablespoon at a time, stirring gently until dough just comes together. Avoid overworking.
  2. Chill the dough: Form dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. Roll out the dough: Lightly flour surface and roll dough into a 12-inch circle about 1/8-inch thick. Transfer to tart pan, press into edges, trim excess, and prick bottom with fork.
  4. Pre-bake the crust: Line crust with parchment paper, fill with pie weights or dried beans, and bake at 375°F (190°C) for 15 minutes. Remove weights and parchment, bake another 5-7 minutes until lightly golden.
  5. Make the almond cream: Cream softened butter and sugar with electric mixer or whisk until light and fluffy (3-5 minutes). Beat in egg and almond extract until incorporated. Fold in ground almonds until smooth and spreadable.
  6. Prepare the rhubarb: Toss rhubarb pieces with sugar and lemon zest. Let sit for 10 minutes to draw out juice and soften slightly.
  7. Assemble the tart: Spread almond cream evenly over pre-baked crust. Arrange rhubarb pieces on top in a single layer.
  8. Bake the tart: Place tart on baking sheet and bake at 350°F (175°C) for 35-40 minutes until almond cream is set and golden and rhubarb is tender but holds shape.
  9. Cool and serve: Let tart cool completely in pan on wire rack. Dust with powdered sugar and sprinkle toasted slivered almonds before serving.

Notes

Keep ingredients cold for a flaky crust. Blind bake crust with weights to prevent sogginess. Use finely ground almond meal for smooth frangipane. If rhubarb is very tart, increase sugar slightly. Start checking tart 5 minutes before baking time ends to avoid overbaking. Dough can be patched if cracked. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter and almond milk yogurt, and replace egg with flax egg.

Nutrition

Keywords: rhubarb tart, almond cream, French dessert, frangipane, spring dessert, easy tart recipe, homemade tart

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