• Rhubarb, pistachio and orange blossom frangipane tart with rhubarb syrup (Alan Benson)Source: Alan Benson

Combining French and Middle Eastern influences, this traditional frangipane tart is scented with orange blossom water and filled with rhubarb and pistachios. It's a stunning and simple recipe, and one which you should add to your dessert repertoire.






Skill level

Average: 3.2 (207 votes)


  • 150 g unsalted butter, softened
  • 150 g caster sugar
  • 2 large eggs
  • 2 tsp orange blossom water (see Note)
  • ½ tsp vanilla extract
  • 1 lemon, rind finely grated
  • 150 g almond meal
  • 35 g (¼ cup) plain flour
  • 70 g (½ cup) pistachios
  • 120 g rhubarb, cut into 5 cm lengths
  • icing sugar, to dust
  • whipped cream or thick cream, to serve

Rhubarb syrup

  • 1 cup caster sugar
  • 330 g (3 cups) rhubarb, chopped into
    2 cm pieces

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Preheat oven to 180°C.

Using an electric mixer, beat butter and sugar and until light and fluffy. Add eggs, one at a time, and mix until combined. Add orange blossom water, vanilla extract and lemon rind.

Add combined almond meal and flour and fold to combine. Fold in the pistachios.

Line the base of a lightly greased 23 cm loose-based flan tin with baking paper. Spoon the mixture into the prepared tin and smooth surface with a spatula. Arrange rhubarb on top of the almond mixture and press in gently. Transfer to the oven and bake for 25-30 minutes until the top is golden and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 10 minutes.

Meanwhile, to make the rhubarb syrup, combine the sugar, rhubarb, and 250 ml (1 cup) water in a medium saucepan. Bring to the boil, lower the heat and simmer for 15 minutes. Remove from the heat and strain through a fine sieve, discarding solids. Allow to cool.

Cut tart into slices, drizzle with syrup, dust with icing sugar and serve with cream.


• Orange blossom water is available from Middle Eastern food stores and some European delicatessens.


Photography by Alan Benson