Description
This Tart Rhubarb and Buttery Tart blends crisp shortcrust, rich brown-butter frangipane, and tangy-sweet rhubarb for an elegant spring dessert. A refined tart recipe perfect for brunch, gatherings, or a seasonal treat.
Ingredients
All-purpose flour
Unsalted butter (cold, cubed; plus browned for frangipane)
Ground almonds
Granulated sugar
Brown sugar
Eggs
Fresh rhubarb stalks
Vanilla extract
Pinch of salt
Instructions
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Prepare Dough: Pulse flour, butter, salt, and a bit of sugar to form breadcrumbs. Add egg, shape into disk, chill 30 mins.
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Blind Bake Crust: Roll out, press into tart pan, chill, and bake with weights until firm.
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Make Frangipane: Brown butter until nutty, let cool. Cream with sugars, then add eggs, almonds, vanilla, salt.
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Prep Rhubarb: Slice into batons or chunks, toss with sugar or roast briefly.
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Assemble: Spread frangipane into crust, top with rhubarb.
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Bake: Bake at 350°F for 25–30 mins until golden and set. Cool before slicing.
Notes
- Use red rhubarb for a sweeter, more vibrant look.
- Roasting rhubarb concentrates flavor and reduces moisture.
- Add orange or lemon zest for a fresh twist.
- Swap almonds for hazelnuts for a nuttier variation.
- Best served at room temperature; store in fridge up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: : French-inspired, Seasonal
