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    Frangipane and Rhubarb Tart

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    Frangipane and Rhubarb Tart

    This tart uses ready-made pastry, flavoured with cinnamon sugar for a more biscuity texture. It's easy to make and can be prepared ahead and chilled overnight or frozen. Thaw in the fridge before serving. We used forced rhubarb , but new season outdoor rhubarb works just as well.

    • Vegetarian
    • Preparation time: 20 minutes, plus 10 minutes resting
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Makes: 10-12 slices


    • 375g pack Saxby's Fresh Dessert Shortcrust Pastry
    • 4 medium eggs
    • ½ tsp ground cinnamon
    • 225g caster sugar, plus 4 tbsp
    • 250g unsalted butter, softened
    • 300g ground almonds
    • 1 tsp almond extract
    • 900g English rhubarb
    • 5 tbsp St Dalfour Rhapsodie de Fruit Strawberry Spread
    • 25g toasted flaked almonds


    1. Preheat the oven to 200°C, gas mark 6 and place a baking sheet in the centre of the oven to heat. Roll out the pastry to a 30cm round. Fold the top half of the pastry over the rolling pin then lift it onto a 27cm loose-bottomed flan tin, about 3cm deep. Using your hands, gently unfold the pastry and ease it down into the sides of the tin. Leave the excess pastry hanging over the edge and chill for 10 minutes. Trim off the excess pastry with a knife or roll the rolling pin over the top.
    2. Prick the base of the pastry several times with a fork. Then lightly beat 1 egg and brush over the pastry case. Mix the cinnamon with 2 tablespoons of sugar and sprinkle evenly over the pastry.
    3. Using an electric handwhisk, beat together 225g sugar with the remaining eggs, the butter, ground almonds and almond extract to make a thick paste. Spoon into the pastry case, spreading it to the edges.
    4. Bake on the preheated tray for 30 minutes until the filling is golden and feels just firm. Meanwhile, trim the rhubarb and cut into 2cm chunks. Place in a medium pan with the remaining 2 tablespoons sugar and 1 tablespoon cold water. Cover and cook over a low heat for 5-6 minutes until the rhubarb is just tender.
    5. Using a slotted spoon, arrange the rhubarb on the pie, piling it up in the centre and reserving the juices in the pan. Press the strawberry spread through a sieve and stir into the pan juices. Brush over the rhubarb to glaze. Scatter with the almonds and serve warm or cold with pouring cream.

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