Description
This Rhubarb and Strawberry Tart features a buttery almond flour crust with a delicate frangipane seal to prevent sogginess, topped with a luscious, macerated rhubarb and strawberry filling infused with honey, lemon, and warm spices. The tart is baked until the crust is golden and the filling is bubbly, then cooled thoroughly for perfect slices. A luxurious dessert combining tart fruit sweetness and a tender, flaky base that’s ideal for spring and summer seasons.
Ingredients
Scale
Crust
- 2¼ cups all-purpose flour
- 1 cup almond flour
- â…“ cup granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, chilled and cut into ½-inch cubes
- 1 large egg
- 2 teaspoons vanilla bean paste
- 1 teaspoon lemon zest
- ¼ teaspoon ground cardamom
- 1 tablespoon ice water (add up to 1 tablespoon more if needed)
Frangipane Seal
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean paste
- ½ cup almond flour
Fruit Filling
- 1 pound rhubarb, trimmed and cut into ½-inch pieces
- 1 pound strawberries, hulled and halved
- ½ cup granulated sugar
- ¼ cup honey
- 2 tablespoons tapioca starch
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon ground ginger
Egg Wash & Topping
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar
Instructions
- Prepare the crust: In a bowl, combine 2¼ cups all-purpose flour, 1 cup almond flour, ⅓ cup granulated sugar, and 1 teaspoon salt. Using a pastry cutter, work in 1 cup chilled, cubed unsalted butter until the mixture resembles pea-sized crumbs. Add 1 large egg, 2 teaspoons vanilla bean paste, 1 teaspoon lemon zest, and ¼ teaspoon ground cardamom. Mix until dough starts to come together, adding up to 1 tablespoon ice water if too dry. Form dough into a disk, wrap in plastic, and chill for at least 30 minutes to promote flakiness.
- Blind bake the crust: Preheat oven to 375°F. Roll chilled dough on a floured surface to a 12-inch circle and transfer to a 9-inch tart pan with removable bottom, trimming excess edges. Prick bottom with a fork, line with parchment, and fill with pie weights or dried beans to prevent bubbling. Bake 20 minutes. Remove weights and parchment, then bake an additional 5 minutes until edges are light golden. This process sets the crust base and prevents shrinking.
- Prepare and bake the frangipane seal: Reduce oven to 350°F. Cream ½ cup softened butter with ½ cup sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla bean paste, mixing well. Stir in ½ cup almond flour gently. Spread this frangipane evenly in a ¼-inch layer over the warm tart crust. Bake for about 10 minutes until set but not browned, forming a moisture barrier to keep the crust crisp.
- Macerate the fruit filling: In a large bowl, combine 1 pound rhubarb, 1 pound strawberries, ½ cup sugar, ¼ cup honey, 2 tablespoons tapioca starch, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and ½ teaspoon ground ginger. Toss gently until thoroughly coated. Let sit for 10 minutes to macerate and allow the starch to activate, creating a glossy, thickened filling.
- Assemble and bake the tart: Pour the fruit filling evenly into the frangipane-lined crust. Whisk together 1 egg and 1 tablespoon water for egg wash, then brush around the crust’s rim. Sprinkle 1 tablespoon coarse sugar over the top. Bake at 350°F for 40–45 minutes until the filling is bubbly and crust golden brown, confirming proper thickening.
- Cool and serve: Remove tart from oven and cool on a wire rack for at least 2 hours before removing the tart pan rim. This cooling step is vital to let the filling set for clean slicing and an elegant presentation.
Notes
- Keeping the dough chilled is key for a flaky crust.
- Blind baking the crust prevents sogginess when adding wet filling.
- The frangipane seal acts as a moisture barrier between crust and filling for a crisp base.
- Macerating the fruit allows the filling to become glossy and thick without gumminess.
- Cooling the tart fully before slicing ensures clean, attractive servings.
- Tapioca starch is preferred over flour for thickening fruit for a clear, shiny filling.
