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Perfect Rustic Rhubarb Almond Frangipane Tart with Honey Glaze

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A rustic tart combining tangy rhubarb, creamy almond frangipane, and a subtle honey glaze for a perfect balance of flavors and textures. Ideal for spring and summer gatherings.

Ingredients

Scale
  • 1 1/4 cups (160g) all-purpose flour
  • 8 tablespoons (113g) unsalted butter, cold and cubed
  • 2 tablespoons granulated sugar (for crust)
  • 1/4 teaspoon salt
  • 3–4 tablespoons ice water
  • 6 tablespoons (85g) unsalted butter, softened (for frangipane)
  • 2/3 cup (135g) granulated sugar (for frangipane)
  • 1 large egg, room temperature
  • 1 cup (100g) almond meal (finely ground almonds)
  • 2 tablespoons (15g) all-purpose flour (for frangipane)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 12 ounces (340g) fresh rhubarb stalks, trimmed and sliced into 1-inch pieces
  • 2 tablespoons granulated sugar (to toss with rhubarb)
  • 2 tablespoons clear honey
  • 1 tablespoon water

Instructions

  1. Make the Tart Dough: In a large bowl, mix 1 1/4 cups all-purpose flour, 2 tablespoons sugar, and 1/4 teaspoon salt. Cut in 8 tablespoons cold, cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Slowly add 3-4 tablespoons ice water, mixing gently until dough holds together but isn’t sticky. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Prepare the Almond Frangipane: In a medium bowl, cream 6 tablespoons softened butter and 2/3 cup sugar until light and fluffy (3-4 minutes). Beat in 1 large egg, then add 1 cup almond meal, 2 tablespoons flour, 1 teaspoon vanilla extract, and 1/4 teaspoon almond extract. Mix just until combined. Cover and refrigerate until ready to use.
  3. Preheat Oven & Prep Rhubarb: Set oven to 350°F (175°C). Toss sliced rhubarb with 2 tablespoons sugar in a bowl; set aside to macerate.
  4. Roll Out Dough: Lightly flour a surface and roll chilled dough into a 12-inch circle about 1/8 inch thick. Transfer to tart pan, pressing into edges and trimming excess dough, leaving about 1-inch overhang for folding.
  5. Assemble Tart: Spread almond frangipane evenly over crust base. Arrange rhubarb pieces on top in a rustic overlapping pattern. Fold dough edges over filling, pleating to create rustic border.
  6. Bake: Place tart on baking sheet and bake at 350°F for 45-50 minutes until crust is golden and frangipane is set but slightly soft in center.
  7. Apply Honey Glaze: Warm honey and water over low heat until runny. Brush glaze over tart immediately after baking for a glossy finish.
  8. Cool & Serve: Let tart cool in pan for 20 minutes before removing rim. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.

Notes

Keep butter cold for a flaky crust and avoid overworking the dough to prevent toughness. Use finely ground almond meal for best frangipane texture. Toss rhubarb with sugar to reduce moisture and prevent soggy crust. Apply honey glaze immediately after baking for a glossy finish. Tent tart with foil if crust browns too fast. If frangipane is too thick, add a tablespoon of milk to smooth it out.

Nutrition

Keywords: rhubarb tart, almond frangipane, honey glaze, rustic tart, spring dessert, easy tart recipe, homemade dessert

Find it online: https://lenatable.com/perfect-rustic-rhubarb-almond-frangipane-tart-recipe-easy-homemade-honey-glaze/