Rhubarb Frangipane Diplomat Tart

This rhubarb frangipane tart combines buttery crust with nutty almond filling and tart rhubarb, creating a sophisticated dessert perfect for spring gatherings. The diplomat cream adds a luxurious finish that elevates this classic French-inspired pastry to showstopping status.

I first made this tart for a Mother's Day brunch and it's become our spring tradition. The way the tangy rhubarb cuts through the rich almond filling reminds me of pastries from my favorite Parisian bakery, but with seasonal American ingredients.

Ingredients

• All purpose flour: Creates a sturdy yet tender base for this sophisticated tart
• Cold butter pieces: Essential for creating flaky layers in the crust when they melt during baking
• Almond flour: Provides that distinctive nutty frangipane flavor and unique moist texture
• Fresh rhubarb stalks: Offer a bright tanginess that balances the sweet elements perfectly choose firm stalks with vibrant color
• Apple jelly: Creates a professional bakery style shine when brushed on top as a glaze
• Vanilla bean paste: Adds visible flecks and intense flavor to the glaze that extract simply cannot match

Step-by-Step Instructions

Prepare the sweet tart dough:

Combine flour, powdered sugar and salt in food processor with several pulses. Add cold butter pieces and pulse until mixture resembles coarse crumbs with some pea sized pieces remaining. Add egg yolk and ice water, pulsing just until dough begins to come together. If too dry, add additional ice water by teaspoons until dough forms.

Chill the dough:

Wrap dough disk tightly in plastic and refrigerate for a full hour to relax the gluten and firm the butter. This prevents shrinkage during baking and ensures a tender crust. Alternatively, press directly into tart pan and freeze for 30 minutes for a quicker option.

Roll and transfer dough:

Roll chilled dough on lightly floured surface to 1/8 inch thickness, creating a circle about 2 inches larger than your tart pan. Use rolling pin to help transfer by gently draping dough over pin and unrolling over pan. Press dough gently into corners without stretching to prevent shrinkage.

Prepare for blind baking:

Prick bottom thoroughly with fork to prevent bubbling. Trim excess dough by running rolling pin over top edge of pan or using a sharp knife. Freeze filled tart shell for 10 minutes to ensure butter is thoroughly chilled before hitting hot oven.

Blind bake the crust:

Line chilled shell with parchment paper, ensuring it conforms to all edges. Fill completely with pie weights or dried beans to prevent bubbling. Bake at 425°F for exactly 12 minutes, then carefully remove weights and parchment. Reduce temperature to 350°F and continue baking 10 minutes until lightly golden.

Prepare frangipane filling:

Combine almond flour, sugar, softened butter, eggs, salt and almond extract in food processor. Pulse until mixture becomes smooth and creamy with no visible lumps. Mixture should have a thick spreadable consistency similar to cake batter.

Assemble and fill tart:

Spread frangipane evenly across partially baked tart shell using offset spatula. Arrange rhubarb pieces in decorative pattern on top, pressing them slightly into frangipane but not completely submerging them.

Bake filled tart:

Place assembled tart on baking sheet and bake at 350°F for 25 to 30 minutes. Tart is done when frangipane is puffed, golden brown, and set in center. Insert toothpick to check that frangipane is cooked through.

Prepare glaze:

Heat apple jelly in microwave safe bowl for 20 to 30 seconds until completely melted. Stir in vanilla bean paste and fresh ginger until fully incorporated. Allow to cool slightly but remain fluid.

Apply finishing glaze:

While tart is still warm, gently brush melted jelly mixture over entire surface using pastry brush. Pay special attention to rhubarb pieces to create attractive shine. Allow tart to cool completely before slicing.

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My grandmother always added a tiny pinch of cardamom to her frangipane, a trick I still use that adds subtle complexity most people can't identify but everyone appreciates. This tart reminds me of spring Sundays at her house when the rhubarb patch was producing faster than we could harvest it.

Seasonal Variations

The frangipane base works beautifully with many seasonal fruits throughout the year. In summer, swap rhubarb for stone fruits like plums or apricots. Fall calls for thinly sliced apples or pears arranged in a fan pattern. Winter citrus segments make a vibrant alternative during colder months. The almond base remains constant while the fruit topping changes with what's available.

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Serving Suggestions

This tart achieves its full potential when served with diplomat cream, a luxurious mixture of pastry cream lightened with whipped cream. For something simpler, vanilla ice cream or lightly sweetened whipped cream provides a perfect counterpoint to the tart rhubarb. Serve slightly warm or at room temperature with a small mint sprig for color. A light dusting of powdered sugar just before serving adds an elegant finish.

Make-Ahead Tips

The entire tart dough process can be completed up to three days before baking. Store wrapped dough in refrigerator or freeze for up to a month. The fully baked tart keeps well at room temperature for one day or refrigerated for three days. For best results when making ahead, apply the glaze just before serving to maintain its beautiful shine and prevent sogginess.

Frequently Asked Questions

→ Can I make this tart ahead of time?

Yes, this tart can be made up to 2 days ahead. Store it covered in the refrigerator and bring to room temperature before serving. The glaze helps keep the tart fresh and moist.

→ What is frangipane?

Frangipane is a sweet almond-based filling used in pastries. It's made from ground almonds, butter, sugar, and eggs, creating a rich, moist layer that bakes to a cake-like texture beneath the fruit.

→ Can I substitute frozen rhubarb?

Yes, frozen rhubarb can be used, but thaw and drain it thoroughly first to remove excess moisture. Pat it dry with paper towels before arranging on the frangipane to prevent a soggy tart.

→ What is diplomat cream?

Diplomat cream is a luxurious pastry cream lightened with whipped cream. It's essentially a combination of classic custard and whipped cream, creating a light yet rich accompaniment perfect for serving alongside this tart.

→ Can I substitute the apple jelly in the glaze?

Yes, you can substitute apricot jam, quince jelly, or even honey. Just ensure whatever you use is strained if it contains fruit pieces, and add the vanilla and ginger as directed for flavor.

→ How do I know when the tart is fully baked?

The tart is done when the frangipane is puffed and golden, and a toothpick inserted in the center comes out clean. The frangipane should feel set to the touch with just a slight give in the center.