Serves: 8 | Total Time: About 1 hour, plus cooling time
Hey there!
If you’re into cozy flavors with a little fancy twist, you’re gonna love this Rhubarb Almond Tart with Cardamom.
It’s sweet, just a little tart (get it?), and has that warm cardamom spice that makes it taste like something from a bakery.
I’ve made this for spring brunches and summer dinners, and it always gets that “wow, did you really make this?” kind of reaction. And honestly? It’s not hard at all.
🍓 Why I Love This Recipe
This tart means a lot to me—it reminds me of summers at my grandma’s place where her backyard had giant rhubarb plants growing wild. We’d pick them straight from the garden, still warm from the sun, and she’d bake them into the flakiest tarts.
- That almond filling is soft and nutty and balances the tang of the rhubarb so well.
- The cardamom makes it taste special—like you did something extra fancy.
- The tart looks beautiful without much effort. Big win.
- You can make it ahead. It’s even better the next day.
🍽 What You’ll Need
Ingredients:
- 1 sheet of store-bought puff pastry, thawed
- 3–4 stalks rhubarb, cut into thin strips
- ½ cup almond flour
- ¼ cup granulated sugar
- 1 egg
- 3 tbsp unsalted butter, softened
- ½ tsp ground cardamom
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbsp honey (for glaze)
- Powdered sugar (optional, for dusting)
👩🍳 Tools You’ll Need
- Baking sheet
- Mixing bowl
- Rubber spatula
- Knife + cutting board
- Measuring spoons + cups
- Pastry brush
- Parchment paper
🧠 Why This Recipe Works (Quick Science)
- Almond flour + egg + butter = frangipane. It puffs up and sets into a soft, custard-like layer that pairs beautifully with tart fruit.
- Cardamom is aromatic and warm—a little goes a long way and adds complexity to the tart.
- Puff pastry rises when baked due to steam from the layers of butter inside, making that crisp, golden crust.
⚠️ Common Mistakes
- Using cold butter in the almond mix – It won’t blend well. Make sure it’s soft.
- Overloading with rhubarb – Too much and it’ll make the tart soggy.
- Skipping the parchment paper – The tart could stick and ruin the bottom crust.
- Not chilling the pastry before baking – If it gets too warm, it won’t puff right.
🔁 Substitutions & Variations
- No almond flour? Use ground almonds or hazelnut flour.
- Swap rhubarb with strawberries, plums, or thin apple slices.
- Try orange zest instead of cardamom for a citrus twist.
⏱ Make-Ahead Tips
- The almond filling can be made up to 3 days ahead and stored in the fridge.
- You can fully bake the tart a day in advance—just store it loosely covered in the fridge and rewarm slightly before serving.
👩🍳 Step-by-Step Instructions
Step 1: Mix the almond filling
In a bowl, stir together softened butter, almond flour, sugar, egg, cardamom, vanilla, and a pinch of salt until creamy and smooth.
Step 2: Prep the puff pastry
Roll out your thawed puff pastry on parchment paper. Lightly score a ½-inch border around the edges with a knife—don’t cut all the way through.
Step 3: Spread almond filling
Spoon the almond filling into the center and spread it evenly within the scored border.
Step 4: Add rhubarb
Lay the rhubarb strips over the almond filling in any pattern you like—rows, fans, or chevron!
Step 5: Bake the tart
Transfer the tart (on the parchment) to a baking sheet and bake at 400°F (200°C) for about 30–35 minutes until golden and puffed.
Step 6: Glaze and cool
Warm the honey just slightly and brush it over the hot tart. Let cool completely before serving.
Step 7: Slice and serve!
Dust with powdered sugar if you’d like, then slice and serve.
🍴 What to Serve With It
- A dollop of whipped cream or Greek yogurt
- Hot tea or strong coffee
- Vanilla ice cream for dessert-style serving
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To crisp it back up, pop a slice in the toaster oven or a hot oven for a few minutes.
- Not freezer-friendly—the puff pastry can get soggy.
📊 Macros (Per Slice – Est. for 8 servings)
- Calories: 280
- Protein: 5g
- Carbs: 25g
- Sugar: 10g
- Fat: 18g
- Fiber: 3g
❓ FAQ
Can I use homemade pastry?
Sure! Just roll it thin. Store-bought is easy and works great.
Do I have to peel the rhubarb?
Nope! If it’s fresh and young, just slice. Older stalks can be stringy, so you might want to peel those.
Is cardamom necessary?
Nope! You can skip it or sub with cinnamon or orange zest for a different flavor.
💬 Wrap-Up
This tart is one of those bakes that feels like a celebration—even if it’s just for a regular Tuesday. I hope you love it as much as I do. Let me know how it goes in the comments, or drop any questions you have. I’d love to hear how you made it your own! 🥰
