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Perfect Swedish Rhubarb Almond Frangipane Tart with Cardamom Crust

Swedish Rhubarb Almond Frangipane Tart - featured image
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A delightful tart featuring a cardamom-spiced crust, creamy almond frangipane filling, and tangy fresh rhubarb topping. Perfect for spring and summer gatherings, this recipe balances exotic warmth with fresh tartness.

Ingredients

Scale
  • 1 ¼ cups (160g) all-purpose flour
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cardamom
  • ¼ teaspoon salt
  • 1 large egg yolk (room temperature)
  • 2 tablespoons ice-cold water
  • 1 cup (100g) almond flour
  • ½ cup (100g) granulated sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 4 cups (about 400g) fresh rhubarb, cut into 1-inch pieces
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice

Instructions

  1. Make the Cardamom Crust: In a food processor, pulse the flour, sugar, ground cardamom, and salt to combine. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs, about 8-10 pulses. If mixing by hand, cut the butter into the flour mixture using a pastry cutter or fingertips.
  2. Add Egg Yolk and Water: Add the egg yolk and ice water, pulsing or mixing just until the dough starts to come together. Avoid overmixing to keep the crust tender. Wrap the dough in plastic wrap and chill for 30 minutes.
  3. Prepare the Almond Frangipane: In a mixing bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes with a mixer. Beat in the eggs one at a time, then add vanilla extract.
  4. Combine Dry Ingredients: Gently fold in almond flour, all-purpose flour, and pinch of salt until the batter is smooth. Set aside.
  5. Preheat Oven: Set your oven to 350°F (175°C). Remove the chilled dough, roll it out on a lightly floured surface to fit your tart pan, about 1/8 inch (3 mm) thick.
  6. Assemble the Tart: Press the dough evenly into the tart pan, trimming the edges. Spread the almond frangipane evenly over the crust.
  7. Prepare Rhubarb Topping: Toss rhubarb pieces with sugar, cornstarch, and lemon juice. Scatter the rhubarb evenly over the frangipane layer.
  8. Bake: Place the tart on a baking sheet and bake for 40-45 minutes until the crust is golden and the filling is set but still slightly wobbly in the center.
  9. Cool and Serve: Let the tart cool for at least 1 hour before removing from the pan to allow the frangipane to firm up. Serve warm or at room temperature.

Notes

Chill the dough for 30 minutes to prevent shrinking and keep crust tender. Cover crust edges with foil if browning too quickly. Blind bake crust for 8 minutes to avoid soggy bottom. Use freshly ground cardamom for best aroma. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute flours with 1:1 gluten-free blend. For dairy-free, use vegan butter and flax eggs.

Nutrition

Keywords: rhubarb tart, almond frangipane, cardamom crust, Swedish dessert, spring dessert, summer tart, homemade tart, easy tart recipe

Find it online: https://elaraeats.com/perfect-swedish-rhubarb-almond-frangipane-tart-easy-homemade-cardamom-crust-recipe/