Okay this is 100% a direct variation from my Rhubarb Frangipane Tart. But spicing things up by adding in coconut! If you’re into coconut, this one’s for you. And if not, you should still try it! Or just head over to the normal frangipane recipe. Rhubarb is such a tart plant (it is not a fruit) that you kinda need to tame it down with other flavors. The nuttiness of coconut and almond help mellow out the sourness. And of course, sugar helps too!
I’ve never met a frangipane tart I didn’t like and the options are truly endless. Add any fruit to it or vegetable in this case. To me, rhubarb marks the end of spring and beginning of summer. In the PNW, we’re a bit limited on what we can grow depending on how much sunshine we get in our gardens and the temperature at which plants can survive through winter. But rhubarb is one that is often grown here and you’ll see neighbors with giant bushes of them! I got some rhubarb from friends, discarded the giant leaves and picked similarly sized stalks. You want to get evenly matched stalks for better geometric patterns. I think they look prettier that way but it’s all up to you! You can get creative with different lengths and widths of rhubarb stalks.
As classic as this gets, a french infused pie, we got a beautiful pâte sucrée, or a sweet tart/pie crust, and that almond frangipane filling. The difference between this crust and my normal flaky crust is that you used softened butter so it blends into the flour (almost like a cookie). So honestly, it’s way easier than a flaky crust! Get your decorating skills going and enjoy this gorgeous, scrumptious coconut rhubarb tart! You’ll be sure to wow all your friends!
Coconut Rhubarb Tart
Ingredients
Pâté Sucrée
- 4 Tbsp unsalted butter, melted
- 2 Tbsp coconut oil
- 1/4 cup sugar
- 1/4 tsp salt
- 1-1/4 cup flour
- 1 large egg, beaten
Frangipane
- 2 Tbsp unsalted butter softened
- 2/3 cup sugar
- 1 cup almond flour
- 1/4 cup almond meal
- 2 Tbsp flour
- 1/2 tsp vanilla extract
- 1/4 cup shredded coconut, toasted (plus more for optional topping)
- 2 large eggs
- 4 rhubarb stalks
Instructions
- Pâté Sucrée: Mix together all the crust ingredients until just combined. If too wet, add a little bit of flour and if too dry, add a little of water. It should not be sticky, but able to be shaped into a smooth ball of dough. Flatten into a disk and chill for 30 min.
- Frangipane: Mix all the frangipane ingredients together and set aside.
- Chop the rhubarb. Any style works, but for this geometric pattern, cut at the 60 deg angles for each piece in a rhombus (4 equal side lengths). Also, ensure each piece is at least 1 square inch so the rhubarb can maintain its form.
- Preheat oven to 350ºF.
- Assembling: Roll out the dough to a 12 inch diameter and fit it into a 9" tart pan. Spread the frangipane evenly along the bottom of the lined tart. Arrange rhubarb pieces on top as desired. Bake for 40 min until crust becomes golden brown. Remove from oven and cool.
- Once tart has cooled, slice and serve. Top off with some coconut flakes, if desired. Enjoy!
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