So, Let Me Tell You About This Tart (Grab a Mug!)
Okay. Let me just set the scene: It’s a slightly rainy afternoon, I’ve got a half-hearted cup of tea (the second one — first went cold while I dug for the tart tin), and rhubarb’s peeking at me from the fridge in that sassy way only rhubarb can. This Classic Rhubarb Tart with Frangipane Filling? It’s my happy place. The scent reminds me of the summers I spent at my aunt’s farm, even though I’m pretty sure I only actually made it there twice. Memory’s a funny beast like that, isn’t it? Oh, and once I completely forgot the sugar for the frangipane — learn from my pain!
Why I Make This Rhubarb Tart (& Why You Might Too)
I swear, my family only makes polite noises over salads, but when this tart comes out? You’d think they hadn’t seen dessert in MONTHS. I make this when I’ve got a glut of rhubarb (because honestly, what else do you do with three armfuls?) or whenever I want to pretend I’ve got my life together. Frangipane is one of those words that sounds more intimidating than it is; it’s just almond yumminess, really. I used to struggle with tart bases—still do if I’m honest—but promise me you’ll keep going even if your pastry shrinks a bit (all of ours do – it’s science or, more likely, kitchen gnomes).
What You Need (And What You Can Sub In, Promise)
- 1 ready-made sweet shortcrust tart shell (I do homemade when feeling ambitious; bought ones after a long day. Gran swore by making her own but, you know...)
- 350g (about 3 cups) fresh rhubarb, chopped into batons (Frozen works in a pinch, just defrost and pat dry. I also once used gooseberries; still not sure if that counts as success.)
- 100g (½ cup) unsalted butter, softened (I’ve used slightly salted too and, honestly, it didn’t wreck it.)
- 100g (a heaping cup) ground almonds (Almond meal is the same thing; pecan meal was a wild, semi-successful experiment.)
- 100g (½ cup) caster sugar (Regular granulated if you're low on stock – you may get a slightly crunchier filling.)
- 2 large eggs
- 1 teaspoon vanilla extract (Sometimes I just chuck a splash. You do you.)
- Zest of 1 orange (optional)
- 2 tablespoon apricot jam (optional, for that glossy finish)
How I Actually Make It (With a Few Tangents)
- First things first, preheat your oven to 180°C/350°F/gas mark 4. If you forget, you’ll curse later — trust me. If you’re making the pastry shell, pat yourself on the back and line a 23cm (about 9-inch) tart tin with it. I prick the base with a fork, line with parchment, and pour in baking beans. Bake blind for 15 mins. Remove beans and bake 5 mins more. Store-bought? Straight to the next step!
- For the filling, beat together the softened butter and sugar until it’s light and fluffy-ish (I sometimes get bored and stop a bit early; it still tastes fine), then add eggs one at a time. Stir in ground almonds, vanilla, and orange zest if you’re using it. It’ll look weirdly thick – don’t panic, it’s meant to!
- Spoon the frangipane mix into the tart shell, smoothing it out with whatever spatula you haven’t lost. Now, arrange the rhubarb batons on top – I try for artsy stripes but, honestly, the higgledy-piggledy look has its own charm. Press them in gently, but not so hard you squish the frangipane out the sides (been there; messy).
- Bake for 35-40 minutes. If you notice the edges browning too soon but it’s wobbly in the middle, just cover it with a bit of foil. I start checking around 30 mins, usually after being lured by the smell from the other room.
- When it’s golden and the rhubarb is a bit caramelized, take it out. You can brush the top with warmed apricot jam for that bake-off shine, but I skip this when I’m feeling lazy. Let it cool before removing form the tin. This step IS important, or you’ll end up spelling more tart on the counter than you serve (don’t ask me how I know).
Random Notes from a Recovering Perfectionist
- Letting the tart cool is honestly harder than it sounds, but it slices much better if you wait.
- Frangipane sometimes puffs randomly or covers over the rhubarb — just poke the rhubarb into place mid-bake with a fork if you feel compelled.
- If you use frozen rhubarb, expect a tad more juice; maybe dust it with a bit of flour beforehand (I started doing this after my tart went slightly swampy once, oops).
Some Variations I've Tried (For Better or Worse…)
- I once swapped out half the rhubarb for sliced strawberries; it was a hit in summer.
- Using all orange zest made it taste a bit like marmalade tart – not for everyone but my mate James likes it!
- Pecan meal instead of almonds… well, only if you’re desperate.
Do You Actually Need Fancy Equipment?
Tart tin is handy, but don’t let it stop you. I’ve used a basic pie dish in a pinch. If you don’t have baking beans, dry rice or even old pennies (thoroughly scrubbed) work for blind-baking — though my mum says that’s a bit daft.
Keeping Leftovers Tasty (If There Are Any)
I say, “Store in an airtight container for up to 3 days at room temperature,” but honestly, in my house it never lasts for more than a day. If it’s humid, stick it in the fridge (but let it come to room temp for best flavor, a little fussy but worth it).
How I Serve It (The Family's Got Opinions)
We like it just warm, with a blob of creme fraiche — sometimes clotted cream if I’m feeling posh. My little one likes it with a scoop of vanilla ice cream, which is a genius move in summer. At Christmas, my sister-in-law puts a spoonful of brandy cream on top. Makes it taste like winter with a slightly rebellious edge.
Pro Tips I Learned the Hard Way
- If you rush the butter-sugar beating, your frangipane can end up a bit dense (I got impatient once, and, well, less fluffy equals slightly stodgy – but still tasty!)
- Don’t try to slice it hot. It’ll fall apart, and nobody is ever impressed by a rhubarb pile instead of a slice.
- Always taste the rhubarb before you bake — sometimes it’s crazily tart – add a sprinkle more sugar if it makes your face do that weird pucker thing.
Questions Folks (Okay, Mostly My Friends) Have Asked
- Can I freeze this tart?
- You sure can, but I think the texture’s a teeny bit softer after thawing. If that doesn’t bug you, go for it!
- Can I swap rhubarb for apples or pears?
- Yep! Pear and almond are best friends (and so are apple and frangipane). Just slice fruit thinly.
- What if I don’t have ground almonds?
- Quick blitz of whole almonds (skin on's fine) in a food processor does the job. Pecans don’t quite work, though — gets a bit greasy, in my humble opinion.
- How do I stop the pastry going soggy?
- Bake blind, and try dusting the base with a little flour before adding the filling. Some bakers paint melted chocolate on the base (that’s a trick I got here), but my lot actually think it’s too much sometimes.
- Where do you get ground almonds and proper tart rings?
- I tend to use King Arthur Baking for dry goods or whatever my local co-op stocks — you don’t need anything super schmancy.
- You didn’t mention adding salt?
- Ah, you caught me. Sometimes I throw in a pinch; sometimes I forget; hasn’t ruined it yet!
Oh, if you’ve read this far, maybe you’re like me and can talk about baking longer than you actually bake. I’ll leave you with this: clean-up is always less fun, but good music helps (today’s choice? Bit of Fleetwood Mac). Enjoy!
Ingredients
- 1 sheet sweet shortcrust pastry (about 225g)
- 300g fresh rhubarb, trimmed and cut into 2-inch pieces
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs
- 100g ground almonds
- 25g plain flour
- 1 teaspoon vanilla extract
- 2 tablespoon apricot jam, for glazing
Instructions
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1Preheat the oven to 180°C (350°F). Line a tart tin with the sweet shortcrust pastry, trim the edges, and chill for 15 minutes.
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2Blind bake the pastry for 12 minutes with parchment and baking beans, then remove and bake for an additional 5 minutes until golden. Allow to cool slightly.
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3Beat together the butter and sugar until light and fluffy. Add eggs one at a time, then mix in ground almonds, flour, and vanilla extract until a smooth frangipane forms.
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4Spread the frangipane filling evenly in the cooled pastry case. Arrange rhubarb pieces on top in a decorative pattern.
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5Bake for 40 minutes, or until the filling is golden, set, and the rhubarb is tender. Cool in the tin.
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6Warm the apricot jam and brush over the tart for a glossy finish before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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