Rhubarb Frangipane Tart Recipe with Almond Filling

This rhubarb frangipane tart features a buttery, shortbread-like pâte sucrée crust filled with a rich, chewy almond frangipane and topped with bright, colorful rhubarb. It’s straightforward to assemble and a lovely way to highlight rhubarb’s distinctive flavor and vivid color.

The tart comes together quickly using a simple pâte sucrée. This sweet tart dough is sturdy, rich, and easy to work with—no pie weights required. The dough I use is adapted from classic sweet tart recipes and handles well whether you’re making a full-size tart or smaller tartlets.

The frangipane filling is made in the food processor for convenience: almond flour, a bit of all-purpose flour, sugar, lemon zest, vanilla, eggs, and butter are processed until smooth into a thick almond cream. The result is a creamy, nutty filling with a slightly chewy bite once baked. I add a generous tablespoon of lemon zest to brighten the filling and cut through its richness.

Fresh rhubarb slices, arranged in a decorative parquet pattern, add a subtle tartness that balances the sweet almond cream. A light brush of strawberry jam keeps the rhubarb glossy and adds a touch of sweetness. A dusting of powdered sugar before serving gives the finished tart a delicate, elegant look.

Frangipane tarts are versatile and forgiving—swap the rhubarb for seasonal fruits like plums, raspberries, or pears while keeping the pâte sucrée and almond cream the same. Each fruit brings a different profile: plums pair well with warming spices, raspberries create a bright contrast, and pears lend a gentle, autumnal sweetness.

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Ingredients

See the recipe card below for exact quantities and full ingredient details.

FOR THE PÂTE SUCRÉE (SWEET TART DOUGH)

• Unsalted butter – cubed and at room temperature (see pâte sucrée recipe for full ingredient list and amounts).

FOR THE FRANGIPANE

• Almond flour – finely ground almond flour produces a smooth frangipane; almond meal works too for a more rustic texture.
• Lemon zest – zest of one medium lemon (about 1 tablespoon) to brighten the filling.
• Unsalted butter – room temperature and cubed so it blends easily into the frangipane.

FOR THE RHUBARB TOPPING

• Rhubarb – choose uniform, brightly colored stalks for the best presentation.
• Strawberry jam – used to glaze the rhubarb and add sweetness; apricot jam or a little honey thinned with water also work.
• Water – a teaspoon to thin the jam if necessary for brushing.
• Powdered sugar – optional, to dust on the cooled tart before serving.

Instructions

Below is an overview of how to assemble and bake this rhubarb frangipane tart. Refer to the recipe card for precise measurements and timings.

Bake at 350°F (177°C) for about 45–55 minutes, until the crust is golden and the frangipane has set and is no longer glossy. Use a pie shield or foil strips to prevent the crust edge from over-browning. Cool the tart on a rack, then dust lightly with powdered sugar before serving.

Substitutions

Almond flour can be swapped with almond meal if needed; the texture will be slightly coarser and more rustic. If you want to amplify almond flavor, replace the lemon zest in the frangipane with 1/4 teaspoon almond extract.

Variations

Keep the pâte sucrée and frangipane the same and change the fruit topping for different seasonal tarts:

• Plum frangipane tart – Add 1/2 teaspoon cinnamon and 1/8 teaspoon cardamom to the frangipane, layer thin plum slices, and sprinkle coarse sugar on top before baking for caramelized texture.
• Raspberry frangipane tart – Arrange whole raspberries in concentric circles and sprinkle sliced almonds on top; finish with powdered sugar after baking.
• Pear frangipane tart – Use thinly sliced pears in place of rhubarb for a tender, fragrant tart.

Equipment

Tart pan – A 9.5-inch round tart pan with removable bottom makes unmolding easy.

Offset spatula – Useful for spreading the frangipane evenly.

Pie shield – Protects the crust edge from over-browning; aluminum foil strips work as an alternative.

Storage

Store: Wrap cooled leftover tart tightly and refrigerate for up to 5 days.

Freeze: Once fully cooled, wrap in plastic and foil and freeze up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Make ahead: The pâte sucrée dough can be made ahead and chilled. Frangipane can be prepared up to two days in advance and stored airtight in the refrigerator. Cut the rhubarb just before assembling so it stays fresh.

Frequently asked questions

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