June 15, 2018

Frangipane And Rhubarb Tart

Recipe: Philip Haddad

Prep Time: 30 minutes

Total Time: 1.5 hours

This recipe calls for a 9″-square tart pan, but any similar size tart pan with a removable bottom will work.



  • 1 1/2 cups flour
  • 1 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 cup plus 2 tbsp cold butter, cut into 1″ cubes
  • 1/3 cup cold water


  • 2 large eggs
  • 8 oz. almond paste (not marzipan)
  • 1/2 cup butter
  • 3 tbsp sugar
  • Pinch salt
  • 1/2 cup flour
  • 1/2 tsp vanilla extract


  • 1/2 Ib. rhubarb, cut into 7″ to 8″ pieces (you can also use cherries, apricots, peaches, plums or any seasonal fruit)


Yield: Serves 6

Make Crust

  1. In food processor, pulse flour, salt , sugar and butter until mixture has pea-size pieces of butter distributed throughout.
  2. With processor running, add water and whirl just enough so dough forms a ball. Turn out onto counter and press into disc. Wrap in plastic wrap and chill for 1 hour.

Make Frangipane

  1. Crack eggs into food processor, then add all remaining ingredients. Whirl until mixture is smooth paste.

Assemble Tart

  1. Preheat oven to 400ºF. Roll dough out into 1/4″-thickness. Transfer dough to tart pan, making sure to press it into corners and sides. Cut excess, leaving no overhang.
  2. Spread frangipane evenly overtop dough. Nestle rhubarb into frangipane, leaving them half-exposed.
  3. Bake tart for 15 minutes, then lower heat to 350ºF and continue baking for another 20-25 minutes, or until the crust and frangipane are golden brown and rhubarb is tender. Should the top brown too quickly, cover tart loosely with aluminium foil.
  4. Serve warm or at room temperature with soft whipped cream.

Stacey Brandford


House & Home May 2018


Emma Reddington & Kristen Eppich

Tags: Recipe Tart