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Freshly baked strawberry rhubarb tart with a lattice top.

Strawberry Rhubarb Tart with Hazelnut Frangipane

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A rustic strawberry rhubarb tart layered with delicate hazelnut frangipane, bright lemon zest, and jammy summer fruit inside a buttery flaky crust.
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Prep Time 35 minutes
Cook Time 55 minutes
Chill Time 1 hour
Total Time 2 hours 30 minutes
Servings: 8 Servings
Course: Dessert

Equipment

Ingredients
  

For the Crust
  • 2 ½ cups all-purpose flour 315 g
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • 1 cup cold unsalted butter cubed (225 g)
  • 6 –8 tbsp ice water
For the Hazelnut Frangipane
  • ¾ cup finely ground hazelnuts 85 g
  • ¼ cup unsalted butter softened (55 g)
  • ¼ cup granulated sugar 50 g
  • 1 large egg
  • 1 tsp vanilla extract or vanilla bean paste
  • Zest of ½ lemon
  • 1 tbsp kirsch
  • Pinch of salt
For the Filling
  • 2 cups strawberries hulled and chopped (300 g)
  • 2 cups rhubarb chopped (300 g)
  • ½ –⅔ cup granulated sugar 100–120 g
  • 2 tbsp cornstarch
  • Zest of ½ lemon
  • 1 tbsp lemon juice
  • Pinch of salt
For Finishing
  • 1 egg beaten with 1 tbsp milk
  • Coarse sugar for sprinkling optional

Method
 

Prepare the Dough
  1. Whisk together the flour, sugar, and salt in a large bowl.
  2. 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.
  3. Divide into two discs, wrap, and refrigerate for at least 1 hour.
Make the Hazelnut Frangipane
  1. Cream together the butter and sugar until smooth.
  2. Mix in the egg, vanilla, lemon zest, kirsch, and salt. Stir in the ground hazelnuts until fully combined.
Prepare the Filling
  1. In a large bowl, toss together the strawberries, rhubarb, sugar, cornstarch, lemon zest, lemon juice, and salt until evenly coated.
Assemble the Tart
  1. Preheat the oven to 400°F (200°C).
  2. Roll out one disc of dough and fit it into a 9-inch tart or pie dish.
  3. Spread the hazelnut frangipane evenly over the base of the crust. Spoon the strawberry rhubarb filling over top.
  4. Roll out the second disc of dough and cut into strips for a lattice top. Arrange over the filling and crimp the edges.
  5. Brush with egg wash and sprinkle with coarse sugar if desired.
Bake
  1. Bake for 20 minutes at 400°F (200°C).
  2. 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.
  3. 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.

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