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Rhubarb strawberry tart on parchment paper with cream and honey on a wooden board.

Rhubarb Frangipane Tart with Diplomat Cream

Bree Hester
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Prep Time 30 minutes
Cook Time 45 minutes
Additional Time 1 hour
Total Time 2 hours 15 minutes
Course pie
Cuisine baking
Servings 8
Calories 360 kcal

Ingredients
  

Sweet Tart Shell:

  • 1 ¼ cups flour
  • ¼ cup powdered sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cut into small pieces
  • 1 egg yolk
  • 1 Tablespoon ice cold water plus more as needed

Frangipane:

  • 1 cup almond flour
  • ½ cup sugar
  • 7 Tablespoons butter room temperature
  • 2 eggs
  • ¼ teaspoon salt
  • ½ teaspoon almond extract

Assembly:

  • 3-4 stalks fresh rhubarb
  • ¼ cup apple jelly
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon fresh ginger

Instructions
 

  • Prepare the sweet tart dough in the food processor. Chill the dough in the fridge for an hour. Alternatively, you can press the dough into the pan and put it into the freezer for 30 minutes. 
  • Roll the dough out to a thickness. Transfer to a tart pan. Gently press the dough into the edges of the pan making sure to get it into the grooves. Prick the bottom crust with a fork and trim the overhang with a sharp knife. Freeze for 10 minutes or chill in the fridge for 30 minutes.
    Fluted pie crust in preparation for baking with rolling pin and dough scraps on pink surface.
  • Blind bake the crust. Line the crust with parchment and weigh down with pie weights or dried beans. Bake at 425° for 12 minutes. Remove the parchment paper and reduce the oven temperature to 350° and bake for another 10 minutes. It should be slightly brown and half baked. 
  • Make the frangipane by adding the ingredients to a food processor and pulsing until smooth. Spread the frangipane evenly in the bottom of the crust. 
    Buttery pie crust dough in a tart pan with rhubarb and custard ingredients around it, ready for baking.
  • Top with rhubarb pieces.
    Rhubarb tart prepped with fresh rhubarb slices on a pie crust.
  • Bake for 25 to 30 minutes.
    Rhubarb tart with a lattice crust on white parchment paper, styled on a round wooden board.
  • Microwave apple jelly until melted and stir in vanilla bean paste and ginger. Brush over tart to add shine. 

Nutrition

Calories: 360kcalCarbohydrates: 43gProtein: 7gFat: 19gSaturated Fat: 7gSodium: 246mgFiber: 3g
Keyword almond cream recipe, frangipane recipe, how to make a tart, how to make a tart dough, Rhubarb Frangipane Tart, rhubarb recipe, sweet tart dough
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