Rhubarb almond frangipane tart

This recipe is from Alexandra Dudley, author of cookbook Land and Sea: Secrets to Simple, Sustainable, Sensational Food.  Alexandra has a relaxed cooking style, inspired by childhood memories from her mother’s kitchen.  She hosts regular supper clubs at her home in London and caters for private events. 



You will need one 9 inch loose bottomed tart pan

  • 200g rhubarb (about 4 to 5 stems)
  • 100g light brown soft sugar (or coconut sugar)
  • 115g unsalted butter, at room temperature
  • 150g ground almonds*
  • 1 tsp pure, organic vanilla extract
  • 3 large eggs
  • 25g buckwheat flour
  • 6 tablespoons of marmalade or apricot jam
 *note. I always prefer to buy whole blanched almonds and grind them at home as I prefer the texture. To do this just place them in a food processor and pulse until they reach a flour like consistency. However, if time is of the essence you can always use ready ground ones too.
  • Preheat your oven to 180 degrees and lightly grease your tart tin.
  • Take roughly 50g of your rhubarb and chop it into roughly ½ cm pieces. Chop the remaining rhubarb into inch size sticks.
  • In a large bowl cream together your sugar, butter and almonds.
  • Add the vanilla and eggs and, using a spatula or wooden spoon beat until combined.
  • Gently fold in your buckwheat flour and 50g of finely chopped rhubarb.
  • Pour the batter into the pan and smooth out the surface using the back of your spatula or wooden spoon. Gently arrange and lightly press the remaining rhubarb into the tart.
  • Bake for about 45 minutes until golden. Remove and allow the tart to cool on a wire wrack.
  • Once cool warm your marmalade or jam gently in a saucepan till it has become loose and liquid. Strain this through a sieve if you prefer to loose the orange peel.
  • Using a pastry brush or teaspoon paint the glaze over the tart and allow it to set before removing from the tin. 
  • Enjoy on its own or with a little cream. If you don’t have marmalade or jam the tart is rather delicious with just a little icing sugar sieved over it too.

 two slices of frangipane tart

Find more of Alexandra's recipes here:


Words and images: Alexandra Dudley