Strawberry Rhubarb Frangipane Tarts
These Strawberry Rhubarb Frangipane Tarts are juicy, sweet, and delicious! The classic fruit duo is paired with an almond pastry cream.
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.