Frangipane Tart Recipe

Our frangipane tart recipe is for a delicious rhubarb frangipane for sweet pastry tart cases. Use our Pasta Frolla recipe for the cases.

Need some help with you baking or just fancy a great and tasty day out join us on a cookery course at the our Hobbs House School.

Our greedy aim is that everyone will leave with a lasting glow, belly and brain happy and full.

If you love baking with pastry why not try our custard tart recipe or salted carmel tart recipe. If you love a challenge and baking cakes why not try our fondant fancies recipe.

No more soggy bottoms with our baking stone.

Serves (makes) 8 tarts


  • For the Frangipane:

  • 250g soft butter

  • 50g plain flour

  • 250g icing sugar

  • 5 whole eggs

  • 250g ground almonds or 250g ground pistachios

  • For the Rhubarb:

  • 2 sticks of rhubarb

  • 200ml water

  • 100g caster sugar

  • 100ml of Grenadine

  • To Finish (optional):

  • toasted almonds or chopped pistachios

  • icing sugar dusting


  1. For the sweet pastry cases use the Pasta Frolla recipe.

  2. For the Frangipane: in a bowl mix together the dry ingredients..

  3. Put the butter into a food processor, or if you don't have one just a bowl, then blitz until smooth, add to this a large spoonful of the dry ingredients and blitz until incorporated, then add an egg, then more dry and so on until all the Ingredients are incorporated.

  4. For the Rhubarb: slice up the rhubarb into 1 inch chunks at an angle.

  5. To make The poaching syrup put the water sugar and grenadine into a pan and bring to the boil.

  6. As soon as it boils tip in the rhubarb and simmer for 1 minute.

  7. Take off the heat and leave to cool. This will allow the rhubarb to soak in all the Grenadine colour.

  8. To finish put three or four pieces in the bottom of Each tart case, then completely cover with Frangipane. Sprinkle the top of the tart with toasted almonds or chopped pistachios before baking.

  9. Bake at 180° For 10 to 15 minutes or until golden.

  10. Remove from the oven, dust with icing sugar and serve topped with the remaining poached rhubarb.