Rhubarb Frangipane Tart – Gluten Free with Flourless Frangipane
This beautiful Rhubarb Frangipane Tart may just leave you speechless. A Sumptuously soft, sweet flourless frangipane, studded with juicy, tangy rhubarb and blueberries, encased in perfectly crisp gluten free shortcrust pastry. Optional dairy free.
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Inspiration for my Rhubarb Frangipane Tart
Have you ever tried a Rhubarb Frangipane Tart? If you haven’t then I absolutely, definitely, thoroughly recommend it (if you like rhubarb that is). Seriously. I thought I ‘knew’ Frangipane until I made this… With the most amazing recipes from our perfect Bakewell Tart and a summer Cherry Frangipane Tart, Pear Frangipane Tart with Berry Poached Pears and even a wonderful Christmas Frangipane Mince Pies Tart, at GFHQ we ‘do’ frangipane in abundance. But this…. THIS! Rhubarb. Frangipane. Tart… takes dessert to a new level.
The inspiration to make a Rhubarb Frangipane came from the new season forced rhubarb found in the local greengrocers. Although rhubarb recipes usually have to wait until later in the year (when the garden rhubarb is ready), this year, the forced rhubarb called to me… And it demanded I find a special use for it.
What is ‘forced’ Rhubarb and why is it so special?
So, what is ‘forced’ rhubarb? The name sounds quite unnatural, but the process (which involves nothing sinister) produces an exceptionally early crop of the sweetest and pinkest stems you will ever eat.
In the UK, forced rhubarb is largely grown in a small area of West Yorkshire. Apparently, it is so special, that in 2010, Yorkshire Forced Rhubarb was given Protected Designation of Origin status. But its history dates much further back to 1877 when the first ‘forcing sheds’ were built. The sheds were heated with cheap coal from local mines, offering an early crop when fresh fruit was scarce.
Forced rhubarb (which is usually available from early January) needs minus temperatures to trigger regrowth. But once lifted to the sheds, the extreme darkness and warmth entices the rhubarb to grow quickly in search of light. The result is not only sweeter than summer garden rhubarb, but stalks that are vividly red (with stark white insides). And that makes them perfect for pretty rhubarb bakes like this Rhubarb Frangipane Tart.
Designing a Rhubarb Frangipane Tart
I confess that the end-baked design of my Rhubarb Frangipane Tart didn’t turn out quite as I hoped. The design was meant to be more ‘clean-cut’ and abstract… But I think the rhubarb was pushed a little too far into the frangipane batter before baking. And the sponge rose higher than expected. Nonetheless, the design still looks pretty and the incredible textures and contrast of sweet against sharp, more than make up for imperfection in appearance.
Rhubarb however is an incredible vegetable for design. Because it cuts crisp and clean and has the most beautiful hue, it offers the freedom to make bakes that will turn heads. So, if planning to make a Rhubarb Frangipane tart, I would recommend using your inner creativity to play with your food!
Top tips?
- Keep the design relatively simple, with clean cut lines. You don’t need to be Van Gogh to create a stunning picture.
- Plan the design on paper, taking account of the shape of tin you intend to use.
- For an effective design, consider using a larger tin.
- To lay out the design, you’ll need a piece of baking paper cut to the size and shape of the tart being made.
- Cut the rhubarb carefully and lay the pieces out on the baking paper shape, so that the size, shape and design of rhubarb pieces is checked before transferring and pushing into the Frangipane.
- Don’t push the rhubarb (or other fruit) too far into the frangipane batter. The sponge will rise on baking and may engulf it.
What’s the best gluten free pastry for baking a Frangipane tart?
Frangipane tart benefits from a pastry that is ‘blind-baked’ before filling. This avoids risk of a ‘soggy bottom’ and makes sure the case is crisp and dry.
Because the frangipane also has a soft and sumptuous texture, the pastry that best complements should be short and crisp… Although the Rhubarb Frangipane is absolutely the star of the show, the tart case plays an important supporting role.
As such, Rhubarb Frangipane Tart needs a good, reliable shortcrust pastry at its foundation. If you are a wheat-eater, then the usual standard shortcrust is fine. For all of us gluten free folk, I recommend using my Basic Gluten Free Shortcrust Pastry recipe. The linked post includes step-by-step instructions with lots of tips for the gluten free pastry novice, to help get a pie case to be proud of.
Why use a flourless Frangipane?
Although there are other frangipane recipes on Gluten Free Alchemist, this is the first one I have made with a flourless frangipane. The reason for deciding to go flourless was because an earlier ‘floured’ tart had issues setting when the juice from the rhubarb was released on baking. Whether it was the juice that actually caused the problem, I have no idea. But when I made a re-run of the tart, I sort of thought a flourless batter may be less impacted by a sudden increase in moisture.
On the plus-side, for the Coeliacs among us, getting the right flour blend for the filling is one less thing to worry about. And the incredible texture of the frangipane that comes from the flourless recipe is something to get truly excited about. I don’t think I have ever enjoyed a frangipane tart quite so much.
What equipment do I need to make Rhubarb Frangipane Tart?
There are a few kitchen basics that are needed to make a Rhubarb Frangipane Tart. The key equipment listed below is for both making the pastry case and the rhubarb frangipane filling.
- Kitchen scales – Every kitchen needs a good reliable set. Mine are Heston Blumenthal dual platform digital scales which offer versatility for every bake.
- Measuring spoons
- Mixing Bowls
- Rolling Pin – to make the pastry base.
- Baking Beans – to blind-bake the pastry.
- Baking Paper
- Loose-bottomed tart tin – I use a Masterclass tin like this one.
- A good Hand Whisk to make the frangipane.
- Sharp vegetable knife
Ready to make Rhubarb Frangipane Tart?
Whether you make this tart with early forced rhubarb or the later garden variety, I really hope you enjoy it as much as we did. Let me know what you think with a comment below or by tagging me on social media with your amazing bakes. You can find me on Facebook, Instagram, Pinterest and Twitter… And if you loved this dessert, please rate the recipe so that Google knows to send other people our way too. Xx
For all other recipes, head over to the Gluten Free Recipe Index… It’s got inspiration for everyone. Enjoy.
Rhubarb Frangipane Tart
Key equipment
- 9 to 10 inch loose-bottomed tart tin.
- fridge
- sharp vegetable knife
- fork
- oven + hob
- Small saucepan
Ingredients
pastry case
- 320 g shortcrust pastry approx weight – gluten free/dairy free as required See NOTES for recipe link
rhubarb & blueberries
- 250 g fresh rhubarb about 2 sticks
- 30 g blueberries approx – about 20 berries
Jam – optional
- 3 to 4 tbsp berry jam optional
frangipane batter
- 125 g unsalted softened butter or dairy free 'butter' block such as 'Stork'
- 125 g golden caster sugar
- 1 tsp vanilla OR almond extract
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 125 g ground almonds (almond meal)
orange-sugar glaze and dusting
- 20 g white caster sugar
- ¾ tbsp water
- ½ tsp orange extract
- icing sugar to dust (optional)
Instructions
shortcrust pastry case
- Make the shortcrust pastry dough as per pastry instructions – see separate gluten free recipe below.
- Carefully roll out the pastry on a flour-dusted surface to a size just larger than required to fit the pie tin (enough to line the base and the sides).
- Using the rolling pin for support, gently lift the pastry over the tart tin and then carefully ease the pastry loosely into the tin with flat fingers.
- Using either fingers or a smallish ball of pastry dough (off-cut), gently lift and smooth the pastry dough so that it fits snuggly in the tin.
- Trim the top of the pastry at the tin edge and place in the fridge to firm-up for about half an hour.
- Pre-heat the oven to 200 C/400 F/Gas 6.
- Prick the base of the pastry dough with a fork.
- Line the chilled, raw pastry case with baking paper (screw into a ball and then unfurl before lining to help fit the tin easily) and baking beans.
- Blind-bake by cooking for 10 minutes at 200 C, before turning the oven down to 180 C/ 350 F/Gas 4, removing the baking beans and paper and baking for a further 5 to 10 minutes, until the pastry is golden and dry.
- Remove the pastry case from the oven and leave to cool in the tin.
jam layer – optional
- Once cool, carefully smooth a generous layer of jam evenly across the base of the pastry case. Set aside.
preparing the rhubarb & blueberries
- Decide on the design to be made with the rhubarb and berries (on paper if necessary).
- Cut a piece of baking paper the size and shape of the tart case.
- Cut the rhubarb and lay out (with the berries) onto the baking paper in the design chosen. This will check the fit and look of the design.
- Leave aside while making the frangipane filling.
frangipane filling
- Preheat the oven to 190 C/375 F/Gas 5.
- In a large bowl, use a whisk to cream together the butter, caster sugar and vanilla or almond extract until light and fluffy.
- Add the egg to the butter mixture, beating through with the whisk to fully combine.
- Add the ground almonds to the batter, gently folding through with a wooden/silicone spoon to combine.
- Fill the tart base (on top of the jam) with frangipane batter and smooth the top.
- Carefully arrange the fruit on top of the frangipane as per the design chosen.
- Push the fruit very slightly into the frangipane batter. Be aware that the batter will rise and may engulf the design if pushed in too far.
- Bake for 30 to 40 minutes (depending on the size of the tart) until the frangipane is set and golden. It should have a very slight wobble when cooked.
- Remove from the oven and while the tart is still warm, make the glaze.
glazing and dusting the tart
- To make the orange glaze, heat the sugar and water in a very small saucepan, stirring until dissolved and simmering.
- Remove from the heat and add the orange extract. Stir through.
- Using a pastry brush, carefully brush the warm tart with orange sugar glaze.
- Leave to cool slightly before removing from the tin and dusting with icing sugar (optional).
- Serve warm or cold. Delicious ‘neat’ or with custard/cream.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Basic Gluten Free Shortcrust Pastry
Key equipment
- large bowl
- small bowl
- fork
- flat table knife
- pastry blender optional
Ingredients
- 220 g Gluten Free Rice Free Flour blend Best with GFA Blend B or C – See NOTES
- 1 tsp xanthan gum
- ½ tsp fine sea salt (for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry)
- 55 g unsalted butter cold and very small-cubed (or dairy free block alternative)
- 55 g lard/Trex cold and very small-cubed
- 1 large egg UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tbsp very cold water (up to 2½ if more needed)
Instructions
- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
- Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
- Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
- In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
- Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
- At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
- Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
- Bring the mixture together and press into a ball.
- If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.
Notes
Nutrition
© 2019-2026 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
CONGRATS! Your post is FEATURED at my Unlimited Monthly Link Party 23!
Thank you so much Dee. That’s so lovely.
And thank you for hosting too xxx
Looks yummy. Hubby would like this, he loves rhubarb. Thanks so much for linking up with me at the Unlimited Monthly Link Party 22. Shared!
Thank you so much Dee.
It’s funny… as a child I hated rhubarb, but these days I can’t get enough of it xx
Absolutely beautiful!! Thanks for sharing at the What’s for Dinner party. Hope you have a great week and are staying warm.
Thank you so much Helen. You’re so welcome x