Preloader Background Image - Skygarden at 20 Fenchurch St.

Rhubarb & Almond Frangipane tart

Rhubarb & Almond Frangipane tart

With spring around the corner, what better way to get yourself and the people around you excited for the warmer season than by home-baking a delicious spring recipe? Our team of chefs has put together a perfect and easy-to-follow seasonal rhubarb tart recipe for you to bake at home.

Sweet pastry:

1 1/4 sticks       Unsalted Butter
3/4 cup            Icing Sugar (sifted)
2 1/2 cups        All-Purpose Flour
1/3 tsp             Salt
2 tbsp              Heavy Cream
3 tbsp              Egg Yolks

1. Cut the butter into small cubes.
2. In a stand mixer using the paddle attachment, mix the butter with the flour, salt, and sifted powdered sugar until the mixture resembles breadcrumbs.
3. Whisk the heavy cream and egg yolks together, then add them to the dry ingredients.
4. Continue mixing at medium speed until the dough comes together.
5. Transfer the dough onto a clean surface and use the palm of your hand to press it together.
6. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
7. On a lightly floured surface, roll out the dough to the thickness of a penny (about 1/8 inch).
8. Carefully place the rolled-out dough into an 8-inch tart pan with a removable bottom, making sure it sits flat against the sides of the pan.
9. Chill the tart in the refrigerator for an additional 15 minutes.
10. Preheat the oven to 350°F. Blind bake the tart using pie weights or dried beans for 15 minutes.

Almond Frangipane:

1 stick + 1 tbsp    Unsalted Butter
2/3 cup              Granulated Sugar
1 1/4 cup             Ground Almonds
1/4                      All-Purpose Flour
2                         Large Eggs
1                         Vanilla bean

1. Combine the butter, sugar, and vanilla until pale and fluffy using a kitchenaid mixer with a paddle attachment.
2. Add the all-purpose flour and ground almonds to the butter mixture, continuing to mix until well combined.
3. Finally, add the eggs and mix until the batter reaches a soft consistency.
4. Transfer the frangipane mixture into a piping bag.
5. Pipe the frangipane evenly into the prepared tart case, spreading it out to fill the tart shell completely.

6 sticks of rhubarb

1. Wash and dry the rhubarb thoroughly.
2. Cut the rhubarb into small diamond shapes.
3. Arrange the rhubarb pieces on top of the almond frangipane in the tart shell.
4. Preheat the oven to 350°F.
5. Bake the tart in the preheated oven for 35-40 minutes.
6. Remove the tart from the oven and let it cool completely.
7. Carefully take the tart out of the tart ring before serving.


Serve with sweetened vanilla Chantilly cream.

Watch video
Rhubarb dessert
Rhubarb dessert