Listen, I know what you’re thinking – a strawberry rhubarb frangipane tart sounds fancy, right? But here’s the thing: This gorgeous spring dessert looks fancy, but it’s actually very doable. No stress. No chef skills needed.
I’ve made this combo more times than I can count, and it never fails and this tangy rhubarb, juicy strawberries, and that rich, buttery almond cream come together beautifully.
Every bite just works.
Whether you’re planning a Mother’s Day brunch or just want to impress at your next potluck, this tart delivers every single time.
And trust me, once you nail this recipe, you’ll be making it all season long.
What Makes This Strawberry Rhubarb Frangipane Tart So Special?
The frangipane is where the magic happens. It’s basically an almond cream that bakes up soft and cake-like, creating this perfect cushion for the fruit.
The strawberries bring sweetness while the rhubarb adds that signature tang – they’re like the ultimate spring romance. Nobody does it better than this classic pairing!
Ingredients Needed To Make Strawberry Rhubarb Frangipane Tart
For the Sweet Tart Dough:
- 1¼ cups all-purpose flour
- ⅓ cup powdered sugar
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- 1 large egg yolk
- 2 tablespoons ice water (maybe a bit more)
For the Frangipane Filling:
- ½ cup of unsalted butter, coaxed to a perfectly yielding softness (trust us, true room temperature is the non-negotiable secret).
- ½ cup granulated sugar
- 1 cup almond flour (or finely ground almonds)
- 2 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- Pinch of salt
For the Fruit Topping:
- 2 cups fresh rhubarb, cut into 1-inch pieces
- 1½ cups fresh strawberries, hulled and halved
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- Zest of half a lemon
For Finishing:
- 2 tablespoons apricot jam
- 1 tablespoon water
- Sliced almonds (optional, but they add nice crunch)
Instructions To Make Strawberry Rhubarb Frangipane Tart
Step 1: The Tart Crust
First things first – the crust. Use your food processor to marry the flour, powdered sugar, and salt with a few quick, staccato pulses.
Add the ice-cold butter cubes, then pulse in short bursts. Your target: a coarse, gravel-like texture with no visible chunks of fat. You want pea-sized pieces of butter still visible.
Add the egg yolk and process in three to four one-second pulses, or until the yolk is fully dispersed and the texture appears uniformly moist.
Now, a slow baptism of ice water: drizzle it in by the tablespoon, pulsing sparingly.
Stop the very moment the dough looks shaggy and just holds together when pinched.
Don’t overwork it! Press a bit of dough between your fingers – if it holds together, you’re good.
Empty the bowl onto a sheet of plastic and Pat and shape the dough into a sturdy round, bundle it up tight, and tuck it into the chill of the fridge.
Let it be for a good, long hour.
Resist the urge to rush as this short pause is the most important act of kindness you can show your crust, gifting it with its signature lift.
Step 2: Rolling and Blind Baking
Once chilled, roll out your dough on a lightly floured surface into a 12-inch circle, about ⅛-inch thick.
Gently cradle the dough and lower it into a 9-inch tart pan with a removable base, ensuring it settles into every curve.
Nudge the dough into every nook and up each scalloped side.
Then, create a clean, professional edge by running your rolling pin across the pan’s rim – a simple, brilliant finish.
Dock the bottom of the crust thoroughly with a fork, this allows steam to escape and prevents air pockets.
While your oven preheats to 375°F (190°C), give the crust a 15-minute stint in the freezer to firm up.
Line the now-firm crust with a sheet of parchment and fill it to the brim with ceramic pie weights or a mound of dried beans – this essential step will guard the shape of your shell during its blind bake.
Grant the crust its first bake for 20 minutes with its weighted parchment shroud.
Then, lift away the cover to reveal the set shell, and return it to the heat for a final 10 minutes, until it blushes a gentle, golden hue (Let it cool completely)
Step 3: Whipping Up the Frangipane
This is where things get creamy and delicious.
In a medium bowl, work the softened butter and sugar together with vigor until the mixture pales in color, swells in volume, and feels airy to the touch – a full 3 to 4 minutes of commitment is the real trick here. You want it pale and airy.
Add the almond flour and beat until combined.
With the mixer running on medium, add the eggs one at a time, beating thoroughly after each addition until the mixture is homogenous and glossy before proceeding.
Mix in the flour, vanilla, almond extract, and salt, stopping when the batter transforms into a perfectly smooth, luxurious paste – think of a thick, spreadable frosting.
Step 4: Preparing the Fruit
In a large bowl, give the jeweled rhubarb pieces and strawberry halves a gentle toss with the sugar, cornstarch, and bright flecks of lemon zest.
This is your secret against a soggy bottom: the cornstarch will quietly soak up the fruit juices as it bakes, keeping your tart perfectly crisp. Smart, huh?
Allow this mixture to rest for about 10 minutes.
In this quiet interlude, the sugar will coax the fruit into releasing its ruby juices, creating its own luminous syrup.
Step 5: Assembly Time
Evenly distribute the frangipane filling into the chilled tart shell. Because the filling will expand as it bakes, don’t fill it all the way to the top; instead, leave approximately ¼ inch of space.
Arrange the strawberry and rhubarb pieces on top of the frangipane in whatever pattern makes your heart happy.
Concentric circles look gorgeous, but honestly, a random scatter has that rustic charm that screams “homemade with love.” Sprinkle any remaining sugar from the fruit bowl over the top.
If you’re using sliced almonds, scatter them around now.
Step 6: Baking to Perfection
Bake at 375°F for 40 to 50 minutes. You’ll know it’s done when the frangipane is golden brown, puffed up around the fruit, and set in the center.
The fruit should be soft and have a hint of caramelization around the edges.
Use aluminum foil to tent the edges of the crust if it becomes too black.
Step 7: The Glaze
Prepare your apricot glaze while the tart is still warm, but not hot. In a small saucepan, heat the water and apricot jam until smooth and melted.
After removing any pieces with a strainer, lightly coat the fruit with this glaze.
This seals in moisture and gives your strawberry rhubarb frangipane tart a professional bakery sheen.
Before removing the outer ring, allow the tart to cool fully in the pan. This usually takes about an hour, maybe more.
Serving Suggestions
With a scoop of vanilla ice cream or a dollop of whipped cream, this tart tastes amazing at room temperature.
Some people love it with creme fraiche – the tanginess complements the fruit beautifully. Coffee or tea? Perfect companions.
This is ideal for entertaining because it can be prepared a day in advance. If you plan to serve it the next day, simply store it covered at room temperature; if you need to keep it longer, refrigerate it.
Final Thoughts
Here’s something fascinating – rhubarb is technically a vegetable, not a fruit, even though we always treat it like one in desserts.
And there’s actual science behind why strawberries and rhubarb work so well together!
Strawberries are high in natural sugars while rhubarb contains oxalic acid, which gives it that distinctive tartness.
When you combine them in baking, the sugar from the strawberries balances the acidity of the rhubarb, creating this perfect sweet-tart harmony that our taste buds go crazy for.
The frangipane adds fat and protein that rounds out these sharp flavors, making each bite complex and satisfying.
