Description
Rhubarb Galette with Frangipane is a rustic and elegant tart featuring tangy rhubarb and sweet almond filling wrapped in a flaky, buttery crust.
Ingredients
Scale
- 3/4 lb rhubarb stalks, cut into 2-inch lengths
- 1/4 to 1/3 cup sugar (for the rhubarb)
- Zest from one orange
- 2 1/2 cups all-purpose flour
- 2 tablespoons sugar (for the pastry)
- 1/2 teaspoon kosher or table salt
- 2 sticks unsalted butter
- 1/2 cup plus 2 tablespoons ice water
- 1/2 cup almond flour or finely ground almonds
- 2 tablespoons sugar (for the frangipane)
- Pinch salt
- 2 tablespoons butter (at room temperature)
- 1 egg
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter (for brushing)
- 1 to 2 tablespoons sugar (for sprinkling)
- Vanilla ice cream or lightly sweetened whipped cream (for serving)
Instructions
- Preheat the oven to 400°F (200°C) and place a rack in the center of the oven.
- In a bowl, toss rhubarb with 1/4 to 1/3 cup sugar and orange zest. Let it sit to release juices.
- In a food processor, combine flour, 2 tablespoons sugar, and salt. Pulse to mix.
- Add cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water and pulse until dough comes together.
- Divide dough in half. Wrap one half and freeze for later. Roll the other into a 12-13 inch circle and chill for 30 minutes.
- To make frangipane, combine almond flour, 2 tablespoons sugar, pinch of salt, 2 tablespoons room temperature butter, egg, and vanilla in a food processor. Blend until smooth.
- Remove the dough from the fridge. Spread frangipane in the center, leaving a 2-inch border.
- Layer rhubarb over frangipane. Fold dough edges over the filling.
- Brush crust with melted butter and sprinkle with 1-2 tablespoons sugar.
- Bake for about 35 minutes, until crust is golden and rhubarb is tender.
- Cool for 10 minutes before serving with vanilla ice cream or whipped cream.
Notes
- Use cold ingredients for the flakiest pastry.
- Don’t overwork the dough to avoid a tough crust.
- Let the rhubarb sit with sugar to prevent soggy filling.
- Can substitute rhubarb with berries, peaches, or cherries.
- Make ahead: dough and frangipane can be prepared in advance.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: rhubarb galette, frangipane tart, almond rhubarb dessert, rustic fruit galette, spring tart, summer pie