Why You’ll Love This Recipe

Perfect seasonal flavors: Rhubarb’s natural tartness is beautifully mellowed by a nutty, buttery filling.
Elegant texture contrast: Crisp shortcrust meets tender frangipane and juicy rhubarb for multi-textural satisfaction.
Impressive yet accessible: Looks artisan, but straightforward steps make it doable for home bakers.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Unsalted butter (cold, cubed + browned for filling)
Ground almonds
Granulated sugar + brown sugar
Eggs
Fresh rhubarb stalks
Vanilla extract
A pinch of salt

directions

Prep dough: Pulse flour, cold butter, a pinch of salt, and a little sugar to breadcrumbs. Add egg until just combined. Shape into a disk, wrap, chill ~30 min.
Blind bake crust: Roll chilled dough, line a tart pan, chill again then bake under weights until firm.
Brown butter frangipane: Melt and cook butter until golden and nutty. Let cool. Cream with sugar, then beat in eggs, ground almonds, vanilla, and a pinch of salt.
Prepare rhubarb: Trim and slice stalks into batons or chunks. Toss with a little sugar or roast briefly to concentrate flavour.
Assemble & bake: Spread frangipane in crust, then arrange rhubarb attractively on top. Bake until filling is golden and set (~25–30 min). Cool before slicing.

Servings and timing

Servings: 8–12 slices (using 9–10″ tart pan)
Prep time: 45 min (including chilling)
Bake time: ~30 min
Total time: ~1 hr 30 min

Variations

Use strawberries or raspberries with rhubarb for a mixed berry twist.
Swap almonds for hazelnut meal for a different nutty undertone.
Add citrus zest (orange or lemon) into frangipane or fruit for freshness.

storage/reheating

Refrigerate: Keep covered (pan wrapped or in container) for up to 3 days.
Reheat: Warm individual slices in a 325 °F oven for 5–7 min. Best served at room temperature.

FAQs

What is the best rhubarb to use?

Use fresh, firm stalks. Redder rhubarb is slightly sweeter and more visually appealing.

Can I make the crust ahead of time?

Yes, prepare and blind bake the crust up to a day ahead. Wrap and refrigerate until filling.

How do I brown butter without burning it?

Melt on medium, swirl pan, watch for golden flecks and a nutty aroma. Remove from heat promptly.

What pan should I use?

A 9–10″ removable-bottom tart pan works best for easy slicing and serving.

Can I freeze the baked tart?

Yes—wrap tightly and freeze for up to 2 months. Thaw overnight in fridge; reheat gently before serving.

Can I use a gluten‑free crust?

Absolutely. Use a gluten‑free almond flour crust or GF pastry mix.

How do I prevent soggy bottoms?

Blind bake crust thoroughly and avoid overly wet fruit—roasting rhubarb first helps.

Is it okay to use frozen rhubarb?

Yes, but be sure to drain excess moisture after thawing and before assembling.

Can I make mini tarts?

Definitely! Divide dough and filling into mini tins; adjust bake time to ~20 min.

What goes well with this tart for serving?

Serve plain, or with a dollop of crème fraîche, whipped cream, or vanilla ice cream.

Conclusion

This tart marries spring’s tangy rhubarb with the alluring richness of brown-butter frangipane in a buttery shortcrust that looks as impressive as it tastes. Whether for a seasonal dessert or a special brunch centerpiece, it delivers elegant flavor and texture. Enjoy this simple yet striking treat!