Strawberry-Rhubarb Frangipane Tart

Here we swirl jammy fruit through the almond-based pastry cream, frangipane, in a pretty herringbone pattern. The earthy flavor of spelt flour is a nice complement to the filling. Look for it with other flours at well-stocked supermarkets.

Strawberry-Rhubarb Frangipane Tart
Photo: Leigh Beisch
Active Time:
1 hrs
Total Time:
4 hrs 15 mins
Nutrition Profile:



  • 1 cup spelt flour or whole-wheat flour

  • ¾ cup all-purpose flour

  • ½ tablespoon salt

  • 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces

  • 1 large egg, lightly beaten

  • 2 - 4 tablespoons ice water

Strawberry-Rhubarb Filling

  • 2 cups sliced strawberries

  • 1 cup chopped rhubarb, thawed and drained if frozen

  • ¼ cup granulated sugar

  • 1 teaspoon grated lemon zest

  • 1 tablespoon lemon juice

  • 1 teaspoon water

  • ½ teaspoon cornstarch


  • 1 cup slivered almonds

  • cup granulated sugar

  • 1 tablespoon all-purpose flour

  • ¼ teaspoon salt

  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature

  • 1 large egg, at room temperature

  • 1 teaspoon almond extract


  1. To prepare crust: Whisk spelt (or whole-wheat) flour, 3/4 cup all-purpose flour and 1/2 teaspoon salt in a large bowl. Add 8 tablespoons butter and use a pastry blender or 2 forks to incorporate it into the flour mixture until lumps the size of large peas form. Add egg and 2 tablespoons ice water and stir with a fork until the dough starts to come together. Add 1 to 2 tablespoons more water, if necessary. Transfer to a lightly floured surface and knead about 3 times to form a loose ball. Place on a piece of plastic wrap and shape into a 4-inch disk. Refrigerate the dough for at least 30 minutes or up to 1 day.

  2. If the dough has chilled for more than 30 minutes, let it stand at room temperature for 5 minutes. Roll out on a lightly floured surface into an 11-inch circle, about 1/4 inch thick. Transfer the dough to a 9-inch tart pan with a removable bottom. Gently push out to the sides and press firmly against the fluted edges. Trim any excess dough and use it to patch any thin spots. Prick the bottom all over with a fork. Cover and freeze the tart shell for at least 30 minutes or up to 1 week.

  3. Preheat oven to 375°F. Place the frozen tart shell on a rimmed baking sheet. Bake until light golden in the center and the edges are starting to brown, 25 to 30 minutes. Let cool on a wire rack for 30 minutes.

  4. Meanwhile, prepare filling: Combine strawberries, rhubarb, 1/4 cup sugar, lemon zest and lemon juice in a medium saucepan. Bring to a simmer over medium-high heat. Cook, stirring frequently, until the fruit begins to break down, 3 to 5 minutes. Reduce heat to maintain a low simmer and cook, stirring occasionally, until the mixture is reduced by half, 10 to 15 minutes more. Combine water and cornstarch in a small bowl. Increase heat to medium-high and add the cornstarch mixture, whisking constantly. Cook, whisking, until the mixture comes to a boil and thickens, 2 to 4 minutes. Transfer to a bowl and let cool completely, about 1 hour.

  5. To prepare frangipane: Combine almonds, sugar, flour and salt in a food processor. Process until the almonds are almost a powder with a bit of texture left. Add butter and pulse 3 or 4 times. Add egg and almond extract; process until well combined.

  6. To assemble tart: Preheat oven to 350°F. Spread 1/2 cup of the strawberry-rhubarb filling in an even layer in the cooled tart shell. Spread the frangipane over it. Divide the remaining filling into 4 parallel and equidistant lines over the frangipane from edge to edge. Run the tip of a chopstick or knife through the filling perpendicular to the fruit lines from one edge of the pan to the other, then make another line 1 inch over, going in the opposite direction. Repeat to make a herringbone pattern across the whole surface.

  7. Place the tart on a rimmed baking sheet. Bake until the frangipane is golden brown and the filling is jammy, 40 to 45 minutes. Transfer to a wire rack to cool completely, about 1 hour. Remove the pan sides. Serve at room temperature.

To make ahead:

Freeze tart shell (Steps 1-3) for up to 1 week. Refrigerate filling (Step 4) and frangipane (Step 5) for up to 3 days.


9-inch removable-bottom tart pan

Nutrition Facts (per serving)

298 Calories
17g Fat
32g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 298
% Daily Value *
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 17g
Protein 5g 10%
Total Fat 17g 22%
Saturated Fat 8g 40%
Cholesterol 61mg 20%
Sodium 160mg 7%
Potassium 184mg 4%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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