Strawberry Rhubarb Tart with Hazelnut Frangipane
This rustic strawberry rhubarb tart combines jammy fruit with a delicate hazelnut frangipane for a Swiss-inspired take on a classic summer dessert.
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There’s something about strawberry rhubarb season that always feels fleeting in the best possible way. One week the markets are overflowing with ruby-red strawberries and bundles of tart green rhubarb, and before you know it, the season has quietly slipped away again.
While strawberry rhubarb pie is often thought of as deeply North American, the flavors themselves feel surprisingly familiar to the kinds of rustic summer fruit tarts and seasonal bakes found across Switzerland and neighboring Alpine regions. This version leans gently in that direction with a buttery crust, a layer of hazelnut frangipane, fresh lemon zest, and just a small splash of kirsch tucked beneath the fruit.
The result is somewhere between a rustic countryside tart and an old-fashioned pie – jammy, buttery, lightly nutty, and perfect with coffee or a spoonful of softly whipped cream.
If you enjoy seasonal fruit baking, you may also love my Swiss apple tart, asparagus wähe, or plum meringue dessert.
What Is Frangipane?
Frangipane is a soft pastry filling traditionally made from butter, sugar, eggs, and finely ground nuts. While classic frangipane is usually almond-based, this tart uses hazelnuts for a slightly richer, more Swiss-inspired flavor.
As the tart bakes, the frangipane turns lightly golden and almost cake-like beneath the fruit, helping absorb some of the juices while adding a delicate nutty richness to every slice.
What you’ll love about this recipe
- The hazelnut frangipane adds richness without overpowering the fruit
- Lemon zest brightens the strawberries beautifully
- The filling is jammy and fruit-forward without being overly sweet
- Delicious warm, chilled, or served the next day with coffee
Ingredient Notes
For the full list of ingredients and their measurements, please refer to the recipe card below.
Rhubarb
Fresh rhubarb with firm stalks works best here. If using frozen rhubarb, thaw and drain it well first to avoid excess liquid.
Hazelnuts
Finely ground hazelnuts create a softer, richer frangipane that pairs beautifully with tart rhubarb.
Kirsch
Kirsch adds a subtle Swiss-inspired note that quietly elevates the tart without making it taste boozy.
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Step-by-Step Instructions
How to Make Swiss-Inspired Strawberry Rhubarb Tart
Prepare the Dough
Start by whisking together the flour, sugar, and salt in a large bowl.
Add the cold butter and work it into the flour mixture using your fingertips or a pastry cutter until it resembles coarse crumbs with a few larger buttery pieces still visible. Those little butter pockets are what help create a flaky crust later on.
Drizzle in the ice water one tablespoon at a time, mixing gently just until the dough begins to come together. It may look a little shaggy at first – that’s perfectly normal.
Divide the dough into two discs, wrap well, and refrigerate for at least 1 hour.
Kitchen Note:
If the dough feels too soft while rolling, simply pop it back into the fridge for 10–15 minutes. A chilled dough is much easier to work with and helps keep the crust tender rather than tough.
Make the Hazelnut Frangipane
While the dough chills, prepare the hazelnut frangipane.
In a bowl, cream together the butter and sugar until soft and smooth. Stir in the egg, vanilla, lemon zest, kirsch, and salt, then fold in the ground hazelnuts until fully combined.
The mixture should look soft, creamy, and slightly speckled from the hazelnuts.
Set aside or refrigerate until ready to use.
Kitchen Note:
The frangipane acts almost like a quiet little insurance policy for the crust – it absorbs some of the fruit juices while adding richness and a subtle nutty flavor beneath the tart filling.
Prepare the Filling
In a large bowl, combine the chopped strawberries and rhubarb with the sugar, cornstarch, lemon zest, lemon juice, and salt.
Toss gently until the fruit is evenly coated.
At this stage, the strawberries will already begin releasing some juices and the whole bowl starts smelling like summer.
Kitchen Note:
If your strawberries are especially sweet, you can reduce the sugar slightly. Rhubarb can vary quite a bit in tartness depending on the season.
Assemble the Tart
Preheat the oven to 200°C (400°F).
Roll out one disc of dough and gently fit it into a 9-inch tart or pie dish.
Spread the hazelnut frangipane evenly over the bottom of the crust. It doesn’t need to be perfectly smooth – a rustic swirl actually suits this tart beautifully.
Spoon the strawberry rhubarb filling over top.
Roll out the second disc of dough and cut it into strips for the lattice. Weave the strips over the fruit, then crimp or fold the edges however you like. This tart is meant to feel rustic and homemade rather than overly polished.
Brush the crust with egg wash and sprinkle lightly with coarse sugar if desired.
Kitchen Note:
Don’t stress about making the lattice perfect. The slightly uneven strips and bubbling fruit are part of what gives this tart its old-world charm.
Bake the Tart
Bake the strawberry rhubarb tart for 20 minutes at 200°C (400°F), then reduce the temperature to 180°C (350°F) and continue baking for another 35–45 minutes.
You’re looking for:
- deeply golden pastry
- bubbling fruit filling
- slightly caramelized edges
If the crust begins browning too quickly, loosely tent the tart with foil.
Allow the tart to cool for at least 2 hours before slicing. It can be tempting to cut into it early, but giving it time to settle helps the filling thicken beautifully.
Kitchen Note:
This strawberry rhubarb tart somehow tastes even better a few hours later once the fruit, hazelnut frangipane, and buttery crust have had time to settle into each other.
Variations & Substitutions
- Replace hazelnuts with almonds for a more classic frangipane
- Add a pinch of cardamom to the filling for warmth
- Use raspberries alongside the strawberries for a deeper berry flavor
- Skip the lattice and top with a full crust or rustic crumble instead
- Serve a slice of strawberry rhubarb tart with vanilla sauce for a more European-style dessert presentation
Strawberry Rhubarb Tart with Hazelnut Frangipane
Equipment
Ingredients
Method
- Whisk together the flour, sugar, and salt in a large bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining. Add the ice water one tablespoon at a time until the dough just comes together.
- Divide into two discs, wrap, and refrigerate for at least 1 hour.
- Cream together the butter and sugar until smooth.
- Mix in the egg, vanilla, lemon zest, kirsch, and salt. Stir in the ground hazelnuts until fully combined.
- In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, lemon zest, lemon juice, and salt until evenly coated.
- Preheat the oven to 400°F (200°C).
- Roll out one disc of dough and fit it into a 9-inch tart or pie dish.
- Spread the hazelnut frangipane evenly over the base of the crust. Spoon the strawberry rhubarb filling over top.
- Roll out the second disc of dough and cut into strips for a lattice top. Arrange over the filling and crimp the edges.
- Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F (200°C).
- Reduce the oven temperature to 350°F (180°C) and bake for another 35–45 minutes, or until the crust is golden and the filling is bubbling.
- Cool for at least 2 hours before slicing.
Notes
- The hazelnut frangipane helps absorb some of the fruit juices while adding a delicate nutty richness beneath the filling.
- A small splash of kirsch enhances both the strawberries and hazelnuts without overpowering the tart.
- Let the tart cool fully before slicing for the cleanest texture.
- If the crust begins browning too quickly, loosely tent with foil during the final part of baking.
- This tart tastes even better a few hours after baking once the flavors have settled together.
Storage
Store covered in the refrigerator for up to 4 days. The tart can be enjoyed chilled or brought to room temperature before serving. To freeze, allow the tart to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
Did you make this recipe?
I'd love to know how it turned out!
Serving Ideas
This strawberry rhubarb tart is especially good:
- slightly warm with whipped cream
- chilled straight from the fridge
- alongside vanilla ice cream or crème fraîche
Make it Perfect
- Chill the dough well before rolling. A cold dough creates a flakier crust and is much easier to weave into a rustic lattice.
- Don’t overwork the pastry. The less you handle it, the more tender and buttery the final tart will be.
- Let the fruit stay slightly chunky rather than cutting everything too small. Larger pieces of strawberry and rhubarb give the tart a more rustic, jammy texture.
- Spread the hazelnut frangipane in a thin layer. It should support the fruit rather than overpower it.
- Bake until the filling bubbles in the center, not just around the edges. This helps fully activate the cornstarch so the tart sets properly once cooled.
- If the lattice starts browning too quickly, loosely tent the tart with foil during the final part of baking.
- Allow the strawberry rhubarb tart to cool before slicing. Warm fruit tarts smell irresistible straight from the oven, but resting helps the filling thicken beautifully.
- A small splash of kirsch adds warmth and depth without making the tart taste alcoholic. It quietly enhances both the strawberries and hazelnuts.
Storage & Make-Ahead
- Store the strawberry rhubarb tart covered in the refrigerator for up to 4 days.
- The tart can also be frozen after baking. Allow it to cool completely, wrap well, and freeze for up to 2 months.
Frequently Asked Questions
The tart rhubarb, sweet strawberries, buttery crust, and subtle nuttiness of this summer fruit tart come together into something that feels rustic, seasonal, and quietly special all at once.
It’s the sort of strawberry rhubarb dessert that fits just as well on a spring brunch table as it does beside an afternoon coffee or a slow summer dinner shared outdoors.
If you make this strawberry rhubarb tart, I’d love to hear how it turned out for you. Leave a comment below, rate the recipe, or tag me on social media so I can see your version. And if you enjoy seasonal fruit baking, don’t forget to subscribe to the newsletter for more Swiss-inspired recipes, and cozy baking ideas.
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