This Thermomix Rhubarb Frangipane Tart is super easy to make. The buttery sweet shortcrust pastry is filled with a soft and chewy almond filling and topped with fresh seasonal rhubarb.
This dessert takes a little time to put together but is worth it. Making sweet shortcrust pastry in the Thermomix is easy and I’ve included step by step photos below. Once the pastry is made and cooked, it takes less than five minutes to make the frangipane filling in the Thermomix. I’ve used fresh rhubarb for this recipe but you could add any fruit you like that’s in season.
You can serve this Rhubarb Frangipane Tart warm from the oven with some freshly whipped cream or piping hot custard. It also keeps in the fridge for a day or two and can be enjoyed as an afternoon treat with a cup of tea.
To Make the Sweet Shortcrust Pastry
- Weigh the flour, icing sugar, pinch of salt and butter into the Thermomix bowl.
- Blitz for 10 seconds to form bread crumbs then add ice cold water. Ice cold water prevents the butter from melting.
- Knead for 1-1½ minutes until the dough comes together into clumps.
- Empty the dough out onto a lightly floured surface.
- Shape into a disc with your hands, try not to overwork the dough.
- Wrap in plastic wrap and chill in the fridge for 20 minutes.
- Roll out to a thickness of 2mm and carefully lift it onto the tart tin, pushing it to the corners. Leave the excess pastry to hang over the edge of the tin. Pastry shrinks when cooked so I always trim it after it’s been baked but you could also trim off the excess before.
- Blind bake – scrunch up some greaseproof paper and place it on top of the pastry in the tart tin. Place some pie weights or baking beans on top and bake in the oven for 20 minutes.
- Remove the grease proof paper and pie weights/baking beans and return the tart to the oven for 5 minutes to brown up. Trim the edges after being baked.
To make the frangipane filling, just mix the butter, caster sugar, ground almonds and egg gently in the Thermomix. Spoon the mixture over the tart shell and top with the rhubarb. Rhubarb shrinks when cooked so you could probably get away with adding more than I did in the photo below!
Bake in the oven for 30-40 minutes until golden brown then carefully trim the pastry edges whilst cooling in the tin.
Substitutes for Rhubarb
Most fruits work well in a frangipane tart such as these popular alternatives:-
- Fresh or tinned pear halves
- Fresh figs
- Blackberries and apple
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For the Shortcrust Pastry
- 200g plain flour
- 100g unsalted butter, chilled and roughly chopped, plus extra for greasing the tart tin
- 30g icing sugar
- pinch of salt
- 50g ice cold water
For the Frangipane Filling
- 125g unsalted butter
- 125g caster sugar
- 1 large egg
- 125g ground almonds, see note 1
- 2 stalks of rhubarb, washed, trimmed and cut into 3-4cm pieces, see note 2
To Make the Sweet Shortcrust Pastry (see recipe post for step by step photos)
- Place the flour, butter, icing sugar and pinch of salt into the mixing bowl and mix 10 sec/speed 6.
- Add the chilled water and knead for 1 min/dough setting. The pastry should now have come together if not knead for 10-20 seconds more.
- Turn the pastry out onto a lightly floured surface and knead gently into a disc shape. Don't overwork the dough. Wrap in plastic wrap and refrigerate for 20 minutes. During this time, preheat the oven to 170°C fan / 190°C.
- Once the pastry is rested, roll it out into a circle shape with a thickness of 2mm.
- Grease the tart tin and carefully lift the pastry onto it so the edges hang over the sides. Press the pastry to fit the tin leaving the edges overhanging to trim after baking (this will ensure the tart case is unaffected by the pastry shrinking).
- Scrunch up a sheet of baking paper then lay it on top of the pastry and fill this with pie weights or baking beans, making sure that you press them into the corners. Transfer the tart tin to the oven and bake for 20 minutes, then remove the pie weights/baking beans and paper and cook for a further 5 minutes until golden brown. Leave to cool whilst you make the filling. Keep the oven switched on.
For the Frangipane Filling
- Clean and dry the mixing bowl then add the butter and mix for 30 sec/speed 5 to soften it. Add the caster sugar and mix 30 sec/speed 3. Scrape down the sides and along the bottom of the mixing bowl with a spatular then mix again for 30 sec/speed 3.
- Add the ground almonds and egg and mix 10 sec/speed 4. Scrape down the bowl and along the bottom with a spatular then mix again for 10 sec/speed 4 until combined.
- Pour the frangipane filling into the tart shell and spread evenly to the edges with the back of a spoon or spatular. Press the rhubarb into the frangipane, then bake in the oven for 30-40 minutes until the frangipane is golden brown and set.
- Allow to cool in the tin before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 524Total Fat: 34gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 89mgSodium: 126mgCarbohydrates: 50gFiber: 3gSugar: 25gProtein: 7g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.