Vegan Rhubarb Frangipane Tart
It is May, when rhubarb is in season so of course I needed to make rhubarb frangipane tart. It is vegan, with a detailed description how to make homemade shortcrust pastry (so make sure to look at all my tips and tricks). So let’s make this rhubarb tart!
Since I started this blog, I became more aware of what is in season, therefore the best to eat. Although I was quite good before, I never usually by tomatoes or strawberries when they are not in season, because they just don’t taste as good. But I have to say, I think I am quite spoilt when it comes to vegetables and fruit - my grandpa always grew his own vegetables and fruit and he always grew a lot. I mean a lot, he had enough to sell it to other people, haha. I never appreciated it enough though, you know how kids can be - it was just annoying because we had to help him. Now I would love it! Having our own potatoes, strawberries, tomatoes, onions, squash, peppers,… But that’s exactly why am I spoilt - store bought vegetables and fruit just doesn’t taste that good. Especially tomatoes and surprisingly potatoes! So I would love to live closer but what can I do..
What kind of ingredients do you need?
Flour - I use all purpose flour but if you need, you can use gluten free flour as well.
Vegan butter - I like to use vegan butter block by either Naturli or Flora. You can also replace it with coconut oil in the pastry and with silken tofu in the frangipane.
Cornstarch - is here to replace an egg in the frangipane.
Rhubarb - of course it is nice to use that lovely pink rhubarb. But all rhubarb is created equally so just use whatever rhubarb you can find.
Vodka - okay, you might wonder why to add alcohol but there is a good reason - if you are adding vodka instead of cold water, you can add more so the rolling out is easier - but it won’t affect it and makes it tough like lots of water would. If you are worried - most of the alcohol evaporates in the oven.
Step by step instructions for this delicious rhubarb tart
Sift flour, icing sugar and salt into a large bowl.
Mix all together well.
Add cold butter - cut into cubes.
Rub together until it resembles wet sand (either with your hands or with a fork).
Start adding either vodka or ice cold water - tablespoon by tablespoon. Combine dough gently, do not knead it. After every tablespoon try if it holds together. If it doesn’t add another tablespoon. If it does, continue with another step.
Bring the dough together into a ball or even better - a disc, cover with cling foil and let it rest for at least an hour.
Flatten the dough a bit. (You can see that I roll the dough in between two pieces of cling foil - which makes it so easy!)
Roll it out until it is around 4mm thick.
Place the pastry into the tart tin, press into corners and trim any excess pastry. Place back in the fridge.
Now the frangipane - beat butter and sugar with hand mixer.
Add cornstarch (mixed with 2 tbsp of water) and almond flour and mix well.
Scrape frangipane mixture into the tart shell, decorate with rhubarb and bake!
My top tips on how to make this delicious tart
How to make the best homemade shortcrust pastry? There are lots of things - for first, sift flour and icing sugar. Next thing would be, use vodka instead of water - you can add a bit more vodka than you would water, so it is easier to bring the dough together and later to roll it out. And don’t knead otherwise gluten will develop too much, which might make the pastry tough. Also leave it to rest!
How to roll the pastry dough? I don’t like to flour the surface and therefore add more flour so what works the best for me is to roll it out in between two pieces of cling foil. Nothing sticks and it also make it very easy to move the rolled out dough to the tart tin. You could also use two pieces of baking paper.
How to transport the rolled out dough to the tart tin? If you are using cling foil, just move it and turn around. You could also use rolling pin - roll the dough around the rolling pin and then unroll it into the tin. Press the dough into the tin but don’t stretch it. If there are any holes, just use a bit of excess dough to cover it.
Why did my tart shell shrink in the oven? Most usually it is because you added too much water into the pastry - which is why I recommend using vodka instead.
Why is the tart shell tough? Again, very likely because you added too much water. But even if it’s tough, it is still delicious.
Do you find shortcrust pastry intimidating after all these tips? Don’t worry, I did too! But try it, you’ll get better with time. And you’ll be proud that you did something homemade. That said, there is no shame in buying it (which is what you can totally do, it saves time).
For more vegan tarts and other delicious desserts, be sure to check out:
If you make this rhubarb tart, and take photos of it, be sure to tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes.
You will need 20 cm (8 inches) tart tin.
Ingredients
Pastry
120 g all purpose flour
25 g icing sugar
60 g vegan butter (or coconut oil) - cold
2-3 tbsp ice cold water (or vodka)
pinch of salt
frangipane
100 g almond flour
100 g vegan butter - room temperature
100g caster sugar
1 tbsp cornstarch
200 g rhubarb
optional - icing sugar for dusting
Method
Pastry
Sift flour, icing sugar and salt into a bowl. Add butter and rub together until it resembles wet sand.
Add ice cold water or vodka (tablespoon by tablespoon) to the bowl. I added 2 tbsp of water but for you it can be different - it depends on flour you use. Combine dough gently, don’t knead. After every tablespoon try to press a small piece of the dough into ball and see if it holds together - if so, press all of dough together, wrap into cling foil and leave in the fridge for at least an hour (you can leave it over night). If it doesn’t hold together, add another tablespoon of water and try again.
Remove pastry from the fridge, leave it for around 10 mins to get warmer and roll out until around 4mm thick. It is easy if you roll it in between two pieces of cling foil or baking paper. Gently place pastry into a tart tin (it is easier to place into a tin if you roll it on cling foil and transfer it on the foil) and press it into the corners. Trim off any excess pastry. Place again to the fridge, for about 30 minutes.
Frangipane
Beat together butter and sugar until light and fluffy. Mix together cornstarch with 2tbsp of water and add it to sugar mixture together with almond flour. Stir everything properly.
Now cut rhubarb - if you fancy the pattern I used, cut it into 4 cm long stripes. But you can also make longer stripes and completely different pattern. Up to you!
Assembling
Preheat the oven to 200 C/180 C (fan).
Scrape the frangipane mixture into the tart shell, even it out with a spatula and decorate with rhubarb.
Bake for 40-45 minutes (until the frangipane is getting golden).
Leave to cool before cutting and serving and if you fancy, sprinkle with some icing sugar.