Why Make This Recipe
Rhubarb Tart with Almond Cream, also known as Rhubarb Frangipane Tart, is a delightful dessert that combines the tangy flavor of rhubarb with the sweet, nutty taste of almond cream. This tart not only looks impressive but also tastes amazing, making it perfect for any occasion. Whether you are hosting a gathering or simply want to treat yourself, this recipe brings together fresh ingredients for a luscious dessert that will leave everyone wanting more.
How to Make Rhubarb Tart with Almond Cream
Ingredients
Für eine Tarteform von 26 cm:
- 250 g Mehl
- 125 g Butter
- 75 g Puderzucker
- 1 Eigelb
- 100 g weiche Butter
- 75 g Puderzucker
- 150 g gemahlene Mandeln
- 1 TL Vanillepaste
- 2 Eier und ein Eiweiß
- Abrieb einer halben Bio-Zitrone
- Ca. 4 Stangen Rhabarber
- Mandelplättchen
Directions
- Begin by making the tart dough. Place all the ingredients for the dough into a bowl. Cut the butter into small pieces and quickly knead everything with a hand mixer until it becomes crumbly. If needed, add 2–3 tablespoons of cold water.
- Once mixed, finish kneading by hand. Wrap the dough in baking paper and allow it to chill in the refrigerator for half an hour.
- While the dough is chilling, wash the rhubarb and cut it into pieces about 3 cm long. Prepare the almond filling by beating the soft butter and sugar together until well combined.
- Gradually mix in the eggs and egg white. Then, add the ground almonds, lemon zest, and vanilla paste.
- Preheat the oven to 180 °C (or 160 °C for fan ovens).
- Roll out the chilled dough and place it in a tart pan. Use a fork to prick the bottom of the crust several times.
- Spread the almond filling evenly over the crust, and then arrange the rhubarb pieces on top. Optionally, sprinkle with almond flakes.
- Place the tart in the preheated oven and bake for about 40 to 45 minutes until golden brown.
- Let the tart cool down, then carefully remove it from the pan. Before serving, dust with powdered sugar.
How to Serve Rhubarb Tart with Almond Cream
Serve the tart as a delightful dessert after a meal or enjoy it with a cup of tea or coffee. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It makes for a beautiful centerpiece when served at gatherings or celebrations.
How to Store Rhubarb Tart with Almond Cream
Store any leftover tart in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it for up to a week. To maintain the texture, it is best to consume it within a few days of baking.
Tips to Make Rhubarb Tart with Almond Cream
- Ensure the butter is at room temperature for easier mixing.
- If you find fresh rhubarb hard to access, frozen rhubarb can be a good alternative.
- Adjust the amount of sugar based on the tartness of the rhubarb to suit your taste.
Variation
You can add different fruits such as strawberries or raspberries along with the rhubarb for a mixed fruit tart. Alternatively, you can try using different nuts like hazelnuts instead of almonds for a new flavor.
FAQs
Can I use a store-bought crust for this tart?
Yes, you can use a pre-made tart crust if you’re short on time. Just follow the package instructions for baking times.Is there a gluten-free option for this recipe?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.How do I know when the tart is done baking?
The tart is done when it is golden brown on top and a toothpick inserted into the center comes out clean.
Rhubarb Tart with Almond Cream
Ingredients
Dough
- 250 g Mehl
- 125 g Butter For the tart dough
- 75 g Puderzucker Confectioners' sugar for the dough
- 1 pieces Eigelb Egg yolk for the dough
Almond Filling
- 100 g weiche Butter Soft butter for filling
- 75 g Puderzucker Confectioners' sugar for filling
- 150 g gemahlene Mandeln Ground almonds
- 1 tsp Vanillepaste
- 2 pieces Eier Eggs for filling
- 1 pieces Eiweiß Egg white for filling
- 0.5 pieces Bio-Zitrone (Abrieb) Zest of half a bio lemon
Tart Topping
- 4 stalks Rhabarber Fresh rhubarb, washed and cut
- to taste Mandelplättchen Almond flakes for topping
Instructions
Preparation of Dough
- In a bowl, combine flour, butter, confectioners' sugar, and egg yolk. Cut the butter into small pieces and knead until crumbly.
- If necessary, add 2-3 tablespoons of cold water.
- Finish kneading by hand, wrap the dough in baking paper, and chill in the refrigerator for 30 minutes.
Preparation of Filling
- While the dough is chilling, wash and cut the rhubarb into 3 cm pieces.
- Beat the soft butter and sugar together until well combined. Gradually mix in the eggs and egg white.
- Add ground almonds, lemon zest, and vanilla paste to the mixture.
Baking the Tart
- Preheat the oven to 180 °C (or 160 °C for fan ovens).
- Roll out the chilled dough and place it in a tart pan. Prick the bottom with a fork.
- Spread the almond filling evenly over the crust, then arrange rhubarb pieces on top. Optionally, sprinkle with almond flakes.
- Bake in the preheated oven for about 40 to 45 minutes, until golden brown.
- Let the tart cool, then carefully remove from the pan and dust with powdered sugar before serving.
