How to Make a Rhubarb and Almond Frangipane Tart with Homemade Pastry

Few desserts marry the tartness of rhubarb with the mellow richness of almond quite so beautifully as a rhubarb and almond frangipane tart. Chris from The Irish Baker Abroad proves exactly this with his stunning version — a buttery shortcrust shell filled with silky almond cream, loaded with fresh rhubarb, draped with a golden lattice top, and finished with toasted flaked almonds. The result is elegant, deeply flavourful, and far more achievable than it looks.

Rhubarb has a long and cherished history in Irish kitchens. Its sharp, ruby-red stalks have been used for generations in crumbles, pies, and jams — almost always paired with something sweet to balance the tartness. Almond frangipane is the perfect partner here. The ground almonds absorb the juice from the rhubarb as it cooks, keeping the filling moist without turning it soggy, while adding a subtle nuttiness that elevates the whole tart.

This recipe makes a generous 25cm (10-inch) tart, enough to serve 8 to 10 people. It involves making shortcrust pastry from scratch — something Chris walks through with his characteristic patience and clarity. Don’t let the pastry intimidate you; it comes together quickly, chills well, and is forgiving to work with. The frangipane filling takes just minutes to prepare and can be made while the pastry is resting in the fridge.

What Makes This Rhubarb and Almond Tart Special

The beauty of this tart lies in the layering of flavours and textures. The shortcrust pastry is made with cold butter, egg yolks, and a small amount of sugar — giving it a delicate, crumbly texture that holds up well to the moist filling. Unlike a standard pie dough, this pastry is enriched with egg yolks, which makes it more tender and richer in colour when baked.

The frangipane — the almond cream at the heart of the tart — is a classic mixture of equal parts butter, sugar, and ground almonds, bound with eggs and scented with almond extract. When baked, it puffs up slightly and sets into a dense, moist crumb that’s almost cake-like. The rhubarb softens as it cooks, releasing its sharp juices into the almond cream and creating beautiful pockets of flavour throughout the filling.

The lattice top is Chris’s trademark finishing touch. Rather than covering the tart entirely, the lattice allows you to see the jewel-bright rhubarb peeking through, and the toasted flaked almonds scattered over the top add crunch and reinforce the almond flavour. Brushed with egg wash, the lattice bakes up to a glossy, deep golden-brown that looks like something from a French pâtisserie window. A final glaze of warm apricot jam gives the tart a gorgeous shine.

Rhubarb and Almond Frangipane Tart Recipe

Makes: 25cm (10-inch) tart, serves 8–10
Prep time: 30 minutes (plus 30 minutes chilling)
Bake time: 75–80 minutes total

Ingredients

For the shortcrust pastry:

• 230g plain flour
• 140g cold butter, cubed
• 20g caster sugar
• 2 egg yolks
• 2–3 tablespoons cold water
• Pinch of salt

For the almond frangipane filling:

• 150g soft butter
• 150g caster sugar
• 150g ground almonds
• 2 large eggs
• 1 teaspoon almond extract

For the rhubarb layer:

• 400g fresh rhubarb, washed
• 1 tablespoon caster sugar

For finishing:

• 1 egg, beaten (for egg wash)
• 1 tablespoon milk
• A generous handful of flaked almonds
• 2 tablespoons apricot jam (for glazing after baking)

Method

1. Make the pastry. Rub the cold butter into the plain flour until the mixture resembles fine breadcrumbs. Stir in the caster sugar, a pinch of salt, and the two egg yolks. Add cold water, one tablespoon at a time, mixing until the dough just comes together. Do not knead — simply bring it into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
2. Prepare the rhubarb. Dice the rhubarb into small, even pieces of about 1cm. Toss with the tablespoon of caster sugar and set aside. This draws out a little moisture and pre-sweetens the fruit.
3. Line the tart tin. On a lightly floured surface, roll out the chilled pastry to about 3mm thick. Carefully lift it into a 25cm (10-inch) fluted tart tin with a removable base. Press the pastry gently into the flutes, using small balls of excess pastry to reinforce the corners and edges. Roll a rolling pin over the top of the tin to trim away any excess.
4. Blind bake. Prick the base of the pastry all over with a fork. Line with baking parchment and fill with baking beans or uncooked rice. Bake at 180°C (160°C fan / 350°F) for 20 minutes. Remove the beans and parchment, then bake for a further 10 minutes until the base looks dry and pale golden. Set aside to cool slightly.
5. Make the frangipane. Beat the soft butter and caster sugar together until light and fluffy. Add the eggs one at a time, beating well between additions. Fold in the ground almonds and almond extract until combined. The mixture should be smooth and thick.
6. Fill the tart. Spoon or pipe the frangipane evenly into the cooled pastry shell, spreading it to cover the base. Scatter the diced rhubarb pieces evenly over the almond cream.
7. Create the lattice top. Roll out the remaining pastry trimmings into a thin sheet. Cut into strips of about 1cm wide. Lay strips across the tart in one direction, then weave the remaining strips over and under to form a lattice pattern. Trim any overhang neatly.
8. Finish and bake. Mix the beaten egg with the milk and brush over the lattice strips. Scatter flaked almonds over the top. Bake at 180°C for 45–50 minutes, until the lattice is deep golden-brown and the frangipane is set. If the pastry is colouring too quickly, cover loosely with foil for the last 15 minutes.
9. Glaze. While the tart is still warm, gently heat the apricot jam in a small saucepan with a splash of water until runny. Brush over the lattice and visible rhubarb for a beautiful shine.
10. Cool and serve. Allow the tart to cool in the tin for at least 30 minutes before removing and slicing. Serve at room temperature, with lightly whipped cream or crème fraîche alongside.

Tips from Chris

• Don’t knead the pastry. Overworking the dough develops the gluten and makes the pastry tough and difficult to handle. Mix only until it just comes together, then chill.
• Reinforce the pastry edges. Use small offcuts of dough to press into the base and corners of the tart tin before trimming the edges. This prevents cracking during baking.
• Use a piping bag for the frangipane. It gives a more even distribution and keeps the raw pastry clean — worth the extra few seconds to set it up.
• Check for doneness. The frangipane should look set at the centre — give the tin a gentle shake. If it’s still wobbly in the middle, give it another 5 minutes.
• Managing moisture. Tossing the rhubarb with sugar helps draw out excess moisture before baking. If you’re particularly worried about a wet filling, pat the rhubarb dry with kitchen paper before adding it to the tart.

Watch Chris Make This Rhubarb and Almond Tart

Frequently Asked Questions

Can I use frozen rhubarb?

Yes, frozen rhubarb works well in this tart. Defrost it fully and pat dry with kitchen paper before using — frozen rhubarb releases significantly more liquid than fresh, and too much moisture will make the frangipane filling soggy.

Do I need to pre-cook the rhubarb?

No. The raw rhubarb goes straight into the tart. It softens beautifully during the 45–50 minute bake while the frangipane sets around it. Just make sure the pieces are fairly small and even so they cook through properly.

Can I make this tart ahead of time?

Absolutely. The tart keeps well at room temperature for up to 2 days, covered loosely once cooled. You can also make the pastry and the frangipane filling the day before and refrigerate them separately until you’re ready to assemble and bake. The completed tart also freezes well for up to a month — thaw overnight at room temperature.

What can I serve this tart with?

Lightly whipped cream, vanilla ice cream, or crème fraîche all work beautifully alongside. The tartness of the rhubarb means a little sweetness from the cream is very welcome. A dusting of icing sugar over the top just before serving also looks very elegant.

A Tart That Earns Its Place at Any Irish Table

Rhubarb and almond is a pairing with deep roots in European baking, and Chris’s version gives it a beautifully rustic, homemade feel. The flaky golden lattice, the ruby rhubarb peeking through, the almond cream beneath — it’s the kind of tart that looks impressive but rewards patience and care rather than skill.

If you love baking with Irish seasonal produce, you’ll also enjoy this traditional Irish apple tart recipe — another beautiful pastry from The Irish Baker Abroad. For those who love a rich Irish-inspired dessert, try the indulgent Millionaire Shortbread or the legendary Chocolate Guinness Cake. If you fancy something to enjoy with a cup of tea, Chris’s Irish raisin scones are always a crowd-pleaser — and they’re on the table in under 30 minutes. For more Irish baking inspiration and stories about the island, join over 64,000 readers in the Love Ireland newsletter.

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