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A Seasonal Recipe - Rhubarb Frangipane Tart

As the vibrant colours of spring begin to unfurl, there's no better time to indulge in the delights of seasonal produce. With rhubarb making its return to our vegetable patch this March and April, we find ourselves inspired to create a dish that celebrates its tangy sweetness in all its glory. And what better occasion to showcase this perfect pud than Easter Sunday, a day of joy and indulgence?

Created by West Berkshire-based chef Emily Winser (@emwinserfood), this tart showcases her true passion for seasonal ingredients and home cooking...

Rhubarb Frangipane Tart Recipe

(makes 1 x 10-inch tart)


Sweet shortcrust pastry:

  • 220g plain flour
  • 110g cold salted butter
  • 1 tbsp caster sugar
  • 1 large egg
  • 1 tbsp ice-cold water

Roasted rhubarb:

  • 400g rhubarb
  • 75g caster sugar
  • 1 vanilla pod


  • 150g soft salted butter
  • 150g caster sugar
  • 150g ground almonds
  • 2 eggs
  • 30g plain flour

To finish:

  • 1 tbsp apricot jam

Appliances needed: Food Processor


1. First make the pastry. Cut the cold butter into small cubes and put it in a food processor with the flour. Blitz until it looks like fine breadcrumbs, then add the caster sugar and blitz again. In a small bowl, whisk the egg with the ice-cold water. Pour into the breadcrumb mix and blitz again until it just comes together (don’t overmix!). Tip the pastry onto a clean surface lightly dusted with flour and roll out into a round disk 2-3mm thick. Lay the pastry carefully over a 10-inch tart tin, pressing it into the edges and then put in the fridge for at least half an hour.

2. Cut the rhubarb into 2-inch batons, mix with the caster sugar and roast in an oven at 170°C (160°C fan) for 10 minutes.

3. Turn the oven up to 180°C (170°C fan). Remove the pastry from the fridge, prick with a fork, and blind bake – place a piece of baking parchment over the pastry and weigh it down with baking beans, rice or dried beans, then put in the oven and bake for 20- 30 minutes until golden. Remove from the oven, take out the parchment and baking beans, and leave to cool.

4. Make the frangipane. Cream the butter and the sugar until light & fluffy, add the eggs one by one then fold in the ground almonds and flour.

5. Assemble the tart – spoon the frangipane into the pastry case and smooth it to the edges. Press the pieces of rhubarb into the frangipane, arranging in whatever pattern you’d like, then bake again for 30-40 minutes, until risen and golden.

6. Put the apricot jam in a small saucepan with a splash of water, and heat gently until syrupy. Remove the tart from the oven, brush over the apricot jam glaze to give it a shine, then leave to cool.

7. Remove the tart from the tin, cut into generous pieces and enjoy with crème fraiche, double cream or vanilla ice cream.

8. Bon Appétit!

Thank you, Emily, for sharing this wonderful recipe with us and our readers!