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Rhubarbe Frangipane Tarts

rhubarb frangipane tarts

Sour rhubarb and soft frangipane in a sweet pastry case, what an interesting combinaison! Enough to excite our taste buds, so here is our recipe to bake this attractive dessert: Rhubarb Frangipane Tarts. Note that this recipe can easily be made into a large tart, if preferred. Bon appétit!

Rhubarb Frangipane Tarts

Course Dessert


  • 1 roll Paneton sweet pastry
  • 90 g butter
  • 1/2 cup sugar
  • 2 eggs
  • 1 cup almond meal
  • 1 zest mandarin
  • 1 tbsp vanilla bean extract
  • 2 rhubarb sticks


  • Preheat the oven to 170°C
  • Grease four small tins
  • Line with baking paper and fill with baking weights
  • Bake for 10 minutes
  • Cream butter and sugar until they are light and fluffy
  • Add vanilla and zest, mix to combine
  • Beat one egg at a time, until well mixed
  • Spoon almond meal into each pastry case
  • Cut rhubarb to fit into tins
  • Place rhubarb into the almond meal evenly
  • Bake for 30 to 40 minutes until golden brown and almond meal has cooked through
  • This recipe can easily be made into a large tart, if preferred
Keyword dessert, sweet pastry, tart
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