Patisserie Rhubarb Tarte Fine with Vanilla Frangipane and Ginger Glaze
An elegant yet approachable French-style tart featuring flaky puff pastry, creamy vanilla frangipane, tart rhubarb ribbons, and a zingy ginger glaze. Perfect for spring and impresses every time.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: French
Ingredients
- 1 sheet store-bought puff pastry (about 8x8 inches / 20x20 cm), thawed
- ½ cup (50g) almond flour (finely ground)
- 4 tablespoons (57g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon (8g) all-purpose flour
- About 6 medium fresh rhubarb stalks (300g), trimmed and thinly sliced on a bias
- 2 tablespoons (25g) granulated sugar (for rhubarb)
- 1-inch piece fresh ginger, peeled and finely grated
- ⅓ cup (40g) powdered sugar
- 1 tablespoon (15ml) lemon juice
- 1–2 teaspoons (5-10ml) water
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Let puff pastry sit at room temperature for 10-15 minutes if refrigerated.
- On a lightly floured surface, roll out puff pastry to a rough 10×12-inch (25×30 cm) rectangle. Transfer to baking sheet. Prick pastry all over inside a ½-inch border with a fork.
- In a mixing bowl, cream softened butter and ¼ cup sugar with a hand mixer until light and fluffy (about 2 minutes). Beat in egg and vanilla extract until combined. Fold in almond flour and all-purpose flour until smooth and thick.
- Spread frangipane evenly inside pastry border, leaving edges free. Arrange rhubarb slices on top in overlapping rows or fan pattern. Sprinkle 2 tablespoons sugar evenly over rhubarb.
- Bake for 30-35 minutes until pastry is golden and puffed, and frangipane is set (toothpick comes out clean).
- While baking, combine powdered sugar, grated ginger, lemon juice, and 1 teaspoon water in a small bowl. Whisk until smooth and pourable, adding more water if needed.
- Brush ginger glaze gently over warm rhubarb once tart is out of oven. Let cool on a rack for at least 15 minutes before slicing.
Notes
[‘Dock the pastry to prevent puffing in the center.’, ‘Use room temperature butter for smooth frangipane.’, ‘Slice rhubarb thin and evenly for even cooking.’, ‘Do not overbake; start checking at 30 minutes.’, ‘Adjust ginger glaze to taste by varying ginger and lemon juice.’, ‘Macerate rhubarb with sugar overnight or at least 30 minutes to reduce moisture and enhance juiciness.’, ‘If using frozen rhubarb, thaw and drain well to avoid soggy crust.’, ‘Can substitute puff pastry with shortcrust or pâte sucrée dough; bake crust blind for 10 minutes before filling.’]
Nutrition
- Serving Size: 1 slice (1/8 of tart
- Calories: 280
- Sugar: 15
- Sodium: 120
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Keywords: rhubarb tart, frangipane, puff pastry, ginger glaze, spring dessert, French tart, easy tart recipe