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Breton apple and rhubarb tart

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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.

5,7593.7/5 for 3 ratings

Grade this recipe:

54321

Last modified on: December 30^th 2019

For 1 tart, you will need:

• 1 400 g rhubarb
• 2 75 g caster sugar
• 3 300 g Breton sablé biscuit dough
• 4 300 g Fruit crémeux
• Total weight: 1,075 grams

Change those ingredients for: 1 tart 2 tarts 3 tarts

Change measures: Metric Metric weight Metric volumes

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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

At what time?

• When will I finish if I start the recipe at a certain time?
  When should I start for the recipe to be ready at a certain time?

Work this out...

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Step by step recipe

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Stage 1 - 8 min.

Prepare 400 g rhubarb and cut the sticks in half lengthways.

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Stage 2 - 2 min.

Cut the sticks through diagonally (as shown in the photo).

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Stage 3 - 2 min.

Put the rhubarb pieces into a bowl with 75 g caster sugar and mix well. Leave for 1 hour.

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Stage 4 - 5 min.

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).

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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.

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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.

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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.

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Stage 8 - 20 min.

Cook for about 20 minutes in the oven until the rhubarb is tender.

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Stage 9 - 2 min.

Drain the rhubarb pieces, keeping the syrup that drains off.

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Stage 10 - 2 min.

Sit the sablé base on a baking sheet and put the dessert ring back over it.

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Stage 11 - 30 min.

Prepare 300 g Fruit crémeux using apple juice instead of the fruit purée.

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

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Stage 12 - 5 min.

Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.

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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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
757 Kcal or 3,169 Kj	8 gr	125 gr	27 gr
38 %	3 %	12 %	4 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
70 Kcal or 293 Kj	1 gr	12 gr	3 gr
4 %	<1 %	1 %	<1 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
757 Kcal or 3,169 Kj	8 gr	125 gr	27 gr
38 %	3 %	12 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

• For 1 tart : 3.19 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

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
	Fruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Breton strawberry and verbena 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, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Gâteau Basque , Blackberry and almond fondant tart, Chouquettes, Half-cooked chocolate cake with raspberry coulis, ... All

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