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Perfect Gluten-Free Rhubarb Almond Tart with Frangipane and Rose Compote

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A delicate gluten-free tart featuring tart rhubarb, creamy almond frangipane, and a subtle floral rose compote, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1 ¾ cups (210g) almond flour
  • ¼ cup (30g) gluten-free oat flour (optional)
  • 3 tbsp (40g) coconut sugar or granulated sugar
  • ¼ tsp salt
  • 6 tbsp (85g) unsalted butter, cold and cubed (use dairy-free butter if needed)
  • 1 large egg, beaten (room temperature)
  • ¾ cup (90g) almond meal (finely ground)
  • ½ cup (100g) sugar
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp gluten-free all-purpose flour
  • 3 cups (about 400g) rhubarb, trimmed and chopped into 1-inch pieces
  • ½ cup (100g) granulated sugar
  • 2 tbsp water
  • 1 tbsp rose water
  • 1 tsp fresh lemon juice

Instructions

  1. Make the Gluten-Free Tart Crust: In a food processor, pulse almond flour, oat flour, sugar, and salt until combined. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. If mixing by hand, cut butter into flour mixture with a pastry cutter.
  2. Add the beaten egg and pulse just until dough starts to come together. Avoid overmixing. Wrap dough in plastic wrap and chill for 30 minutes.
  3. Preheat oven to 350°F (175°C). Remove dough from fridge and press evenly into the base and up the sides of the tart pan. Prick the base with a fork.
  4. Blind bake the crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and paper, bake another 8-10 minutes until lightly golden. Remove from oven and set aside.
  5. Prepare the Almond Frangipane: In a mixing bowl, cream softened butter and sugar with an electric mixer until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each.
  6. Mix in vanilla extract. Gently fold in almond meal and gluten-free flour until just combined. Do not overmix.
  7. Assemble the Tart: Pour the frangipane into the pre-baked tart shell and smooth the surface with a spatula.
  8. Make the Rhubarb & Rose Compote: In a small saucepan, combine rhubarb, sugar, and water. Cook over medium heat, stirring occasionally, until rhubarb breaks down but still holds shape (8-10 minutes). Remove from heat and stir in rose water and lemon juice. Let cool slightly.
  9. Top the tart: Spoon the rhubarb compote evenly over the frangipane layer.
  10. Bake the assembled tart: Bake in the preheated oven for 30-35 minutes or until the frangipane is set and golden around the edges. The tart should be firm but slightly springy to the touch.
  11. Remove from oven and let cool in the pan for at least 20 minutes before removing the tart ring. Serve at room temperature or slightly warm.

Notes

Keep butter cold to ensure a flaky crust. Avoid overmixing dough to prevent toughness. Blind bake crust to avoid sogginess. Use fresh rhubarb for best flavor; if using frozen, thaw and drain well. Add rose water sparingly to avoid overpowering floral flavor. Tent tart with foil if compote bubbles too much during baking. Frangipane may puff up initially but will settle as it cools.

Nutrition

Keywords: gluten-free, rhubarb tart, almond frangipane, rose compote, spring dessert, gluten-free dessert, nut dessert, homemade tart

Find it online: https://sunnysavory.com/perfect-gluten-free-rhubarb-almond-tart-recipe-easy-homemade-frangipane-with-rose-compote/