Delicious Dairy-Free Rhubarb Frangipane Tart: A Scrumptious Summer Treat

Dairy-Free Rhubarb Frangipane Tart is the perfect dish for anyone who loves a little sour and a lot of flavor in their desserts. This sweet tart was born out of my love for baking and is perfect for any day and any time of the week. You need to start adding this dish in your baking cycle!

With Rhubarb season being officially here, I was intrigued to make something with this colorful vegetable. Over the years, I have seen so many bakers use this dish, but I was reluctant to add it to my typical baking treats. To be honest, I have never had it raw or cooked or baked. I discussed it with my mom and she mentioned how she used to eat it raw with a little salt as a child. If you know my mom and dad, you know they are fans of sour anything. So, of course, I HAD to try it as an homage to my parents.

At first, I thought about trying to incorporate it into a pie, but I did not want to hide the rhubarb. I did not want the texture and color of this vegetable to be on the inside of a pie! So, I decided on a tart dough to highlight all that the rhubarb is. Furthermore, I needed my dish to be dairy-free for a family get-together, so the Dairy-Free Rhubarb Frangipane Tart was the perfect addition.

Ingredients to Make the Parve Tart Dough:

Tart Base:

• Margarine
• Granulated Sugar
• Kosher Salt
• All-Purpose Flour
• Egg Yolk

Frangipane Filling:

• Margarine 
• Granulated Sugar
• Blanched Almond Flour
• Vanilla Extract
• Almond Extract
• All-purpose Flour
• Eggs

Rhubarb:

• Strawberry Jam, or flavor of choice
• Hot water (if you need to thin your jam)
• And, of course, Rhubarb!

How to Make the Dairy-Free Frangipane Tart

Making the Base – Part One:

Now that you have your ingredients, you are ready to get baking! First, in a bowl with a mixer, add the margarine, salt, and sugar. Mix this concoction on medium until it is light in color and is combined well combined. Next, add the flour to this mix and continue mixing this on medium for one minute, or until it is well combined.

Here, you are ready to add some wet ingredients. So, you will add the egg yolk and mix the ingredients until they are well combined. Next, turn off the mixer and remove the bowl. Gather the dough with your hands and shape it into a ball. Then, wrap it in plastic wrap and place it in the fridge for one hour.

Once you remove the dough from the fridge, let it sit for 15 minutes if it is too firm. Unlike, regular tart dough, you will not be able to roll it out and transfer it to the pie pan.

A Quick Tip: The best technique is to place your dough in a 9-inch pie pan. Begin pushing it outwards to cover the base plus up the sides of the pie pan and try to make all the sides equal in thickness.

Once ready, cover with plastic wrap and place it in the fridge for 30 minutes.

Making the Base – Part Two:

Preheat the oven to 400 degrees Fahrenheit. Afterwards, remove the tart from the fridge and cover it with parchment paper; place your pie beads or dried beans on top of the parchment paper. This will help keep the tart base down or bubbling up.

Bake the base for 8 minutes. Once ready, remove it from then oven and remove the beans and parchment paper. Then, place the tart back in the oven for an additional 6 minutes. After this, place the tart on a baking rack to cool.

Quick Tip: Before you place your parchment paper on top of the tart dough, crumple it up so it is more moldable to the tart shape. Do NOT push it in, since the beans will do that for you.

Another important tip is to refrigerate, refrigerate, refrigerate the tart dough! I made the mistake of not refrigerating enough once and I am never doing that again. The tart needs to be cool before placing it in the oven. If it does not, it will all sink down and you will be left with a wobbly tart base.

Making Frangipane Filing:

I decided to go with something new and try frangipane. This Dairy-Free Rhubarb Frangipane Tart has a moist, delicious filling. I made a mixture of margarine, sugar, almond flour, vanilla extract, all-purpose flour, eggs, and almond extract to make it. It so soft and is the melt-in-your-mouth kind of good.

You will need a food processor for a smooth frangipane filling. The first step is to pulse the sugar and butter together. Then, begin adding the rest of the ingredients to this mix and stir them until they are combined thoroughly into a smooth mixture. After this, pour the filling on top of your tart dough, and just lightly shake it from side to side to smooth it out.

Preparing your Rhubarb:

In making this dish, cut the rhubarb into cubes so the width of the stalk matches the length of your cut. Afterwards, place them facing opposite directions next to each other on your filling.

Rolled in Dough – Bake With Kids Edition:

Another reason I love this dish is because I can have my kids help me out with it. They love making this delicious treat, but this still like eating it a little bit more. Here is everything they can do to pitch it:

• Smooth out the filling using a butter knife.
• Arrange the rhubarb on the tart. Let them get creative and make their own shapes, patterns and assortments!
• Top the tart with powdered sugar as the finishing touch. Again, this is a great way for the kids to express themselves!

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Are you still craving more and more sweets and treats? Check out some of our other tart recipes, like our Lemon Meringue Tart, here.