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Perfect French Rhubarb Tart with Creamy Almond Filling

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A delicate French tart featuring a flaky buttery crust, creamy almond filling, and tangy rhubarb topping. This easy and elegant dessert balances tartness and sweetness perfectly.

Ingredients

Scale
  • 1 1/4 cups (150g) all-purpose flour
  • 7 tbsp (100g) unsalted butter, cold and cubed
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 3–4 tbsp ice-cold water
  • 1 cup (100g) almond flour (finely ground)
  • 4 tbsp (60g) unsalted butter, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp almond extract
  • 1 tbsp (8g) all-purpose flour
  • 2 tbsp (30ml) heavy cream or whole milk (can substitute coconut milk for dairy-free)
  • 3 cups (about 375g) fresh rhubarb stalks, trimmed and cut into 1-inch pieces
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon juice (optional)

Instructions

  1. Prepare the Tart Crust Dough: In a large bowl, combine 1 1/4 cups all-purpose flour, 2 tbsp sugar, and 1/4 tsp salt. Add 7 tbsp cold, cubed unsalted butter. Using a pastry cutter or fingertips, mix until the mixture resembles coarse crumbs with some pea-sized pieces. Slowly add 3-4 tbsp ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking it.
  2. Chill the Dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes or up to 2 hours.
  3. Roll Out the Dough: Lightly flour your work surface and rolling pin. Roll the dough into a 12-inch circle about 1/8-inch thick. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Prick the base several times with a fork.
  4. Blind Bake the Crust: Preheat oven to 375°F (190°C). Line crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 8-10 minutes until light golden. Let cool slightly.
  5. Make the Creamy Almond Filling: Beat 4 tbsp softened butter with 1/3 cup sugar until fluffy. Add 1 large egg and 1 tsp almond extract, mixing well. Stir in 1 cup almond flour and 1 tbsp all-purpose flour, then fold in 2 tbsp heavy cream or milk until smooth and creamy.
  6. Prepare the Rhubarb: Toss 3 cups chopped rhubarb with 1/4 cup sugar and 1 tbsp lemon juice if using. Let sit for 10 minutes to macerate.
  7. Assemble the Tart: Spread almond filling evenly over pre-baked crust. Arrange rhubarb pieces on top in a single layer, slightly overlapping if desired.
  8. Bake the Tart: Bake at 350°F (175°C) for 30-35 minutes until filling is set and rhubarb is tender. Crust edges should be golden brown. Cool on a wire rack for at least 1 hour before serving.

Notes

Keep butter cold for a flaky crust and avoid overmixing dough to prevent toughness. Blind baking the crust is essential to avoid sogginess. Use fresh or properly thawed rhubarb and blot excess juice if needed. Cover crust edges with foil if browning too fast. Let tart cool thoroughly before slicing. Variations include berry additions, gluten-free and dairy-free adaptations, and spiced almond filling.

Nutrition

Keywords: rhubarb tart, French tart, almond filling, creamy almond tart, spring dessert, easy tart recipe, rhubarb dessert

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