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Rhubarb and Almond Chevron Tart

Close-up of a slice of Rhubarb and Almond Chevron Tart showing bright pink rhubarb arranged over a golden almond frangipane base.
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A beautiful, homemade tart featuring a crisp pastry shell filled with sweet almond frangipane and topped with a decorative chevron pattern of fresh rhubarb.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1/4 teaspoon salt
  • 3 tablespoons ice water
  • 1 large egg yolk
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon almond extract
  • 1 pound fresh rhubarb stalks, trimmed and sliced diagonally into 1/4-inch thick pieces
  • 2 tablespoons granulated sugar (for rhubarb topping)
  • 1 tablespoon apricot jam (for glaze)

Instructions

  1. Prepare the Tart Crust: In a food processor, pulse the flour, salt, and cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, pulsing until the dough just comes together. Form the dough into a disk, wrap it, and chill for at least 1 hour.
  2. Roll out the chilled dough and fit it into a 9-inch tart pan with a removable bottom. Trim the edges. Prick the bottom lightly with a fork. Chill the shell for 30 minutes.
  3. Preheat your oven to 375°F (190°C). Line the chilled shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes (blind bake). Remove the weights and paper and bake for another 5 minutes until lightly golden. Let cool slightly.
  4. Make the Almond Frangipane Filling: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and almond extracts. Gently stir in the almond flour and 1 tablespoon of flour until just combined.
  5. Spread the frangipane filling evenly into the partially baked tart shell.
  6. Prepare the Rhubarb Topping: In a small bowl, toss the sliced rhubarb with 2 tablespoons of sugar.
  7. Create the Chevron Pattern: Arrange the rhubarb slices decoratively over the frangipane. Start by placing the first row of slices along one edge, angled slightly. Place the next row so the tips overlap the previous row, creating a V-shape or chevron. Continue this pattern until the entire surface is covered.
  8. Bake the Tart: Bake at 375°F (190°C) for 40 to 50 minutes, or until the frangipane is set and the rhubarb is tender. The edges of the crust should be golden brown.
  9. Glaze the Tart: While the tart is still warm, gently heat the apricot jam with 1 teaspoon of water until melted. Brush the warm glaze lightly over the rhubarb topping for shine.
  10. Cool completely on a wire rack before slicing and serving.

Notes

  • To prevent the rhubarb from releasing too much liquid, ensure your pastry shell is well-chilled before baking.
  • For a sharper flavor contrast, you can blanch the rhubarb slices for 2 minutes in boiling water, then immediately plunge them into ice water before arranging them on the tart.
  • This tart is best served the day it is made for the crispest crust texture.

Nutrition

Find it online: https://cravybite.link/rhubarb-and-almond-chevron-tart-recipe/