Breton apple and rhubarb tart


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.
44 K 3.7/5 (3 reviews)
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Last modified on: December 30th 2019
For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 40 min.
All in all: 1 hour 45 min.
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Step by step recipe


Stage 1 - 8 min.
Breton apple and rhubarb tart
Prepare 400 g rhubarb and cut the sticks in half lengthways.

Stage 2 - 2 min.
Breton apple and rhubarb tart
Cut the sticks through diagonally (as shown in the photo).

Stage 3 - 2 min.
Breton apple and rhubarb tart
Put the rhubarb pieces into a bowl with 75 g caster sugar and mix well. Leave for 1 hour.

Stage 4 - 5 min.
Breton apple and rhubarb tart
Meanwhile, roll out 300 g 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).

Stage 5 - 2 min.
Breton apple and rhubarb tart
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.

Stage 6 - 20 min.
Breton apple and rhubarb tart
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.

Stage 7 - 3 min.
Breton apple and rhubarb tart
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.
Breton apple and rhubarb tart
Cook for about 20 minutes in the oven until the rhubarb is tender.

Stage 9 - 2 min.
Breton apple and rhubarb tart
Drain the rhubarb pieces, keeping the syrup that drains off.

Stage 10 - 2 min.
Breton apple and rhubarb tart
Sit the sablé base on a baking sheet and put the dessert ring back over it.

Stage 11 - 30 min.
Breton apple and rhubarb tart
Prepare 300 g fruit crémeux using apple juice instead of the fruit purée.

Pour the apple crémeux onto the sablé base in the ring.

Stage 12 - 5 min.
Breton apple and rhubarb tart
Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.

Stage 13 - 3 min.
Breton apple and rhubarb tart
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.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe60 RDI=20 %1,070 RDI=100 %300 RDI=50 %3,120 RDI=160 %13,050 RDI: 160 %
Per 100 g5 RDI=2 %100 RDI=9 %30 RDI=4 %290 RDI=20 %1,210 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, egg
How much will it cost?
  • For 1 tart : 3.25 €

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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)
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