Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
37K 3 3.7
Last modified on: December 30th 2019
Keywords for this recipe:For 3 tarts, you will need:
- 1
1 litre 200 ml rhubarb - 2
225 mls caster sugar - 3
900 mls Breton sablé biscuit dough - 4
900 mls Fruit crémeux
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 4 min. | 40 min. | 1 hour 44 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Prepare 1 litre 200 ml rhubarb and cut the sticks in half lengthways.
Stage 2 - 2 min.
Cut the sticks through diagonally (as shown in the photo).
Stage 3 - 2 min.
Put the rhubarb pieces into a bowl with 225 mls caster sugar and mix well. Leave for 1 hour.
Stage 4 - 5 min.
Meanwhile, roll out 900 mls Breton sablé biscuit dough and cut a circle 8 inches (20 cm) in diameter (Use a dessert ring of the right size to help).
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 5 - 2 min.
Lay a sheet of cooking parchment on a baking sheet and sit the circle of Breton sablé dough on this.
I advise leaving the dessert ring around the biscuit to keep it in shape during baking.
I advise leaving the dessert ring around the biscuit to keep it in shape during baking.
Stage 6 - 20 min.
Bake for about 20 minutes, keeping a careful eye on it towards the end, as it is important not to overcook the sablé – it should still be slightly soft.
Leave to cool on a wire rack.
Leave the oven on.
Leave to cool on a wire rack.
Leave the oven on.
Stage 7 - 3 min.
Lay the rhubarb in an ovenproof dish and pour over the syrup that has collected in the bottom of the bowl.
Stage 8 - 20 min.
Cook for about 20 minutes in the oven until the rhubarb is tender.
Stage 9 - 2 min.
Drain the rhubarb pieces, keeping the syrup that drains off.
Stage 10 - 2 min.
Sit the sablé base on a baking sheet and put the dessert ring back over it.
Stage 11 - 30 min.
Prepare 900 mls Fruit crémeux using apple juice instead of the fruit purée.
Pour the apple crémeux onto the sablé base in the ring.
Pour the apple crémeux onto the sablé base in the ring.
Stage 12 - 5 min.
Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.
Stage 13 - 3 min.
Slip a knife blade around the inside of the ring and lift off.
Transfer the tart to a serving plate and glaze the top with a little of the rhubarb syrup from stage 9.
Your apple and rhubarb tart is ready.
Transfer the tart to a serving plate and glaze the top with a little of the rhubarb syrup from stage 9.
Your apple and rhubarb tart is ready.
Remarks
If you prefer a thicker filling, make it with stewed apple instead of juice.
This tart looks nicer if there is a mixture of green and red rhubarb. This can be achieved by "cheating" slightly: At Stage 3, use a little grenadine syrup instead of sugar for half the rhubarb.
This tart looks nicer if there is a mixture of green and red rhubarb. This can be achieved by "cheating" slightly: At Stage 3, use a little grenadine syrup instead of sugar for half the rhubarb.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,775 Kcal or 11,618 Kj | 51 gr | 969 gr | 216 gr |
| 139 % | 20 % | 91 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 86 Kcal or 360 Kj | 2 gr | 30 gr | 7 gr |
| 4 % | 1 % | 3 % | 1 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 925 Kcal or 3,873 Kj | 17 gr | 323 gr | 72 gr |
| 46 % | 7 % | 30 % | 11 % |
How much will it cost?
- For 3 tarts : 9.71 €
- Per tart : 3.24 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Rhubarb: You can check-out other recipes which use it, like for example: How to prepare rhubarb, Stewed rhubarb, Rhubarb tart, ... All |
 | Breton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , ... All |
 | Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, Apple and blackcurrant tarts, Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Génoise (Genoa sponge), Rolled chestnut and apple brioche, Vanilla ice cream, Praline, Crème brulée, ... All |
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