These Strawberry Rhubarb Frangipane Tarts are juicy, sweet, and delicious! The classic fruit duo is paired with an almond pastry cream.
Art In The Form Of Dessert
My Mom always taught me to play with my food. Not in a rude or disrespectful way, but rather in a way that fostered creativity and fun. I channeled this idea when I made these Strawberry and Rhubarb Frangipane Tarts! The flavor combination screams summer, and the presentation is truly a work of art.
A classic summer duo, strawberry and rhubarb, are paired with a delicate and delicious frangipane, an almond-flavored pastry cream. These tarts are beautiful both in presentation and in flavor! Read on to learn more about my Strawberry Rhubarb Frangipane Tarts.
What Is Frangipane?
Frangipane is an almond-flavored pastry cream. Though it has Italian roots, this delicious filling is used frequently in both Italian and French baked goods and sweets. While it may sound fancy, it couldn’t be simpler to make!
How To Make Frangipane
Frangipane consists of just 4 key ingredients: butter, almonds (commonly almond meal), sugar, and eggs. These ingredients are blended together to form a paste which remains tender even after it’s baked. Although it already has a distinct almond flavor, I like to enhance it with the addition of both almond and vanilla extracts, as well as a little salt. It’s perfectly balanced, not overly sweet, and serves as a lovely base for a delicious tart or an unbeatable croissant filling.
How To Make Strawberry Rhubarb Frangipane Tarts
The base of this tart is a classic pâte brisée, which is a basic pie dough recipe. It includes primarily flour, butter, and water, with small amounts of sugar and salt to boost its flavor. Compared to its cousin, pâte sucrée, it’s less sweet which I prefer in a recipe like this.
The dough is prepared and formed in mini tart shells. You can alternatively use a full tart shell or even a pie plate if you don’t have a tart pan. After being par-baked, the crust is topped with the frangipane, followed by the strawberries and rhubarb which has been lightly macerated in sugar, lemon juice, and vanilla. They’re then baked until tender and bubbling!
Summer of Strawberry Rhubarb Everything
Strawberries and rhubarb were made for each other. The contrast of sweetness from the berries and the tart bite from the rhubarb provide an unbeatable flavor combination that is best enjoyed in all forms! I strongly suggest starting with these delicious Strawberry Rhubarb Frangipane Tarts. They won’t disappoint!
Looking For More Strawberry And Rhubarb Goodness?
Try out one of these mouthwatering recipes that are both sweet and savory!
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Strawberry Rhubarb Frangipane Tarts
Equipment
- Mini Tart Pans
Ingredients
For the Pâte Brisée:
- 2 3/4 cups all purpose flour
- 1 Tbsp sugar
- 1 1/2 tsp coarse salt
- 1 cup cold unsalted butter cut in to cubes (2 sticks)
- 7 Tbsp ice water more as needed
For the Frangipane:
- 1/2 cup unsalted butter room temperature (1 stick)
- 1/2 cup sugar
- 2 eggs
- 1 1/2 cups almond meal
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- Pinch salt
For the Strawberry Rhubarb Mixture:
- 1 cup sliced strawberries
- 1 cup rhubarb, sliced at a bias into 1/2 inch pieces
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Instructions
For the Pâte Brisée:
- Pulse flour, sugar, and salt in a food processor until combined.
- Add butter and pulse until coarse crumbs are formed. You can use a pastry cutter or two forks if you don't have a food processor.
- Once the dough has a rough crumb (there will be pieces roughly the size of small peas), start adding in the ice water. Start with 7 tablespoons and see how it looks: the dough should hold together when presed between your fingers. Add additional water if needed. Note that you shouldn't over process in this step: you'll be forming and pressing the dough together next, and it should still be crumbly in this stage.
- Turn the dough out on to a clean working surface, and begin to form the dough. Split in half, forming two compact disks. Wrap each in plastic wrap and refrigerate at least one hour. Dough can be frozen up to one month, just thaw in the refrigerator overnight before using.
- Roll dough out on a floured surface being careful to not tear it. You'll want it about 1/4-1/8 inch thick. Cut dough into 6 pieces, rolling each out slightly to fit your mini tart pans. Press dough into mini tart pans, pressing it up the sides and removing the excess dough from the top. Prick each tart pan with the tines of a fork and bake for 10 minutes. Once done, remove from the oven to cool slightly. Meanwhile, prepare the remaining ingredients.
For the Frangipane:
- Using a hand or standing mixer, combine sugar and butter until combined. Add eggs, mixing until just combined.
- Add almond meal, vanilla, and almond extracts. Add a pinch of salt, and mix until combined. The mixture will be slightly thick.
For the Strawberry Rhubarb Mixture:
- Slices strawberries into rounds and set them aside.
- Toss sliced rhubarb with sugar, lemon juice, and vanilla extract.
To assemble:
- Preheat oven to 350 degrees.
- Scoop frangipane into cooled tart pans, smoothing out the top. Place sliced strawberries evenly atop the frangipane, followed by the rhubarb, arranging it decoratively to your liking.
- Bake tarts for 10-13 minutes until rhubarb is slightly bubbling and tender. Allow to cool at least 30 minutes before serving.
Notes
- Slightly altered from Martha Stewart's recipe for Pâte Brisée.
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