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3.12 stars (71 ratings)

Rhubarb Tart

Jaws will drop when you serve your guests this gorgeous rhubarb dessert! Thin slices of tart, seasonal rhubarb top a sweet almond frangipane filling, nestled into a buttery shortbread crust. It's as delicious as it is beautiful!
Prep Time1 hour
Cook Time45 minutes
Chill Time30 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Keyword: Rhubarb, Tart
Servings: 8 servings
Calories: 393kcal

Ingredients

For the Shortbread Crust

For the Frangipane Filling

For the Rhubarb Lattice Topping

Instructions

To make the shortbread crust

  • Place the flour, powdered sugar, and salt in the bowl of a food processor and pulse to combine.  
  • Add the butter, and process until the mixture resembles coarse meal.
  • Combine the egg, cream, and vanilla in a small bowl and add to the flour/butter mixture, while running the machine.  
  • Continue to process until the dough comes together into a ball.
  • Wrap the dough in plastic wrap and chill in the refrigerator for a minimum of 30 minutes.
  • Preheat the oven to 375 degrees F.  
  • Roll the dough to a thickness of about 3/16-inch.  
  • Place it in the tart pan, trimming away any excess.  
  • Line with foil and ceramic pie weights or dried beans.  
  • Bake for 15 minutes or until just beginning to turn golden.

To make the frangipane filling

  • Place the butter in a small pan and cook over medium heat until nutty-brown.  Set aside to cool slightly.
  • Place the almond meal, sugar, egg, rum, vanilla, zest, almond extract, and salt in a bowl and stir to combine.  
  • Mix in the browned butter, and transfer the mixture to the partially baked tart shell.  
  • Bake for an additional 30 minutes, or until golden brown and set.  
  • Cool completely and top with rhubarb lattice.

To make the rhubarb lattice topping

  • Using a mandolin slicer or vegetable peeler, slice the rhubarb long-ways to a thickness of about 1/16-inch.
  • Place the water and sugar in a pot and bring to a boil.  
  • Reduce to a bare simmer, and add 4 or 5 slices of rhubarb.  Cook until slightly softened, then drain on paper towels.  Repeat, until all the rhubarb is cooked.  Reserve the remaining syrup.
  • Line up slices of cooked rhubarb side-by-side on a sheet of parchment.  Fold alternating slices up, and place perpendicular slices over, in a lattice pattern.  Repeat until the sheet of lattice is big enough to cover the entire top of the tart.
  • Flip the sheet onto the top of the cooled tart, and peel the parchment away.  Trim off any overhang with kitchen shears.  
  • Using a silicone pastry brush, dab the remaining poaching liquid over the lattice to glaze.

Notes

For help with how to arrange the lattice pattern, check out this post: How to Make a Lattice Pie Crust.
For more info on the crust, click here: Perfect Tart Crust Recipe.
This can also be made in a 9 1/2-inch diameter round tart pan.  You will need to double the frangipane filling quantities, but the crust and topping recipes would remain the same. ©Baking a Moment

Nutrition

Calories: 393kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 122mg | Potassium: 28mg | Fiber: 1g | Sugar: 31g | Vitamin A: 490IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1.5mg