Name: Rhubarb and Apricot Tart
Prep time: 45 min
Cook time: 45 min
Yield: 6 people
Cuisine: France
Ingredients: 200 g ofrhubarb (in sticks); 300 g ofapricots (preferably ripe); 10 g ofbutter (to crumble over the fruit); 1 tbsp ofsliced almonds; 1 tbsp ofpowdered sugar; 50 g ofbutter; 50 g ofblanched almonds (or directly in powder form); 50 g ofmascobado (or brown sugar); 1 egg; 250 g ofwhite flour; 140 g ofbutter; 100 g ofpowdered sugar; 1 egg (for the yellow one); 1 pod ofvanilla; 18 g ofwater (cold); 1 pinch offine salt; pie pan; blender (if you're using whole almonds)

desserts baking sweet pies

Updated on 31 December 2025 by

toquetoque

10 reviews 4.1 : Very good

Diet

Vegetarian

Level

Easy

Calories

332 pour 100g

Preparation

45 minutes

Cooking

45 minutes

Wait

40 minutes

This delicious rhubarb-apricot tart combines a fruit and a plant with a sweet flavor—ingredients not often used in baking. This unique pairing is complemented by an almond filling and a homemade shortcrust pastry.

The slightly tart flavors of the apricot and rhubarb pair perfectly, delighting our taste buds. As for the filling, the mixture made with almonds and muscovado sugar, along with the vanilla-scented shortcrust pastry, adds sweetness and aromatic depth to the whole dish.

Visually, it’s also very appealing, with the golden orange of the apricots pairing beautifully with the pinkish green of the diced rhubarb.

In short, this rhubarb-apricot tart is irresistible!

Don’t wait to make it—apricots and rhubarb are only available together between late spring and early summer!

The Chef's Tip

My tip for more flavor and less plastic packaging: buy blanched almonds in bulk; you can grind them into powder yourself in a food processor. Plus, you’ll be able to store them much longer.

Some stores also sell slivered almonds in bulk.

For

people

Add to shopping list

For the fruit and the final topping
200 g of rhubarb in sticks
300 g of apricots preferably ripe
10 g of butter to crumble over the fruit
1 tbsp of sliced almonds
1 tbsp of powdered sugar

For the pie crust
50 g of butter
50 g of blanched almonds or directly in powder form
50 g of mascobado or brown sugar
1 egg

For the shortcrust pastry
250 g of white flour
140 g of butter
100 g of powdered sugar
1 egg for the yellow one
1 pod of vanilla
18 g of water cold
1 pinch of fine salt

Kitchen utensils
pie pan
blender if you're using whole almonds

Preparing the dough
- 1
  Prepare the shortcrust pastry by following the instructions in the recipe on the website. Do not pre-bake it for this recipe!
Preparing the fruit and the filling
- 2
  Trim the ends off the rhubarb stalks. Soak them for 10 minutes in cold salted water. This will reduce the tartness of the rhubarb.
- 3
  Rinse the rhubarb stalks and peel the thickest ones.
- 4
  Cut the rhubarb into 1- or 2-cm pieces.
- 5
  Now prepare the almond mixture.
  Soften the butter by taking it out of the fridge ahead of time, or by microwaving it for about 30 seconds at 200W.
  Grind the almonds into a powder using a food processor.
- 6
  Preheat the oven to 180°C. In a mixing bowl, combine the softened butter, ground almonds, brown sugar, and egg.
- 7
  Spread the almond filling over the pastry.
- 8
  Rinse and halve the apricots, then arrange them on the tart, flesh-side up.
  Add the rhubarb pieces between the apricots.
- 9
  Finally, scatter the tart with the butter set aside for this purpose, cut into very small pieces, along with the slivered or chopped almonds.
  Finally, dust with powdered sugar.
- 10
  Place in the oven and bake for 45 minutes.