1,504 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

50 K 3.7/5 (3 reviews)

1 hour 45 min. difficulté

Easy

3.25 €

1 tart

4 Ingredients

Last modified on: December 30^th 2019

For this recipe: I want to make it (493×) I made it (439×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

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 these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 1 hour 4 min.

Cooking: 40 min.

All in all: 1 hour 45 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 8 min.

Prepare 400 g 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 75 g caster sugar and mix well. Leave for 1 hour.

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).

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.

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.

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 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.

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.

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 recipe	60 RDI=20 %	1,070 RDI=100 %	300 RDI=50 %	3,120 RDI=160 %	13,050 RDI: 160 %
Per 100 g	5 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 €

Change currency:

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)

Other recipes you may also like

Marchand de vin sauce

The rich "marchand de vin" sauce, made with red wine and shallot, is a classic accompaniment for meats that is traditionally made in the roasting tin or dish. This is a simplified version that can be made while the meat is cooking, even beforehand, so there is no risk of it going cold.
May 31^th 2012272 K4.1 35 min.

Ham spirals

These puff pastry spirals made with smoked ham are delicious and quick to make.
September 7^th 2018129 K3.8 60 min.

New Italian-style peas

For this recipe, new peas mixed with rice, drizzled with olive oil and served with a little pesto.
April 9^th 20254,704 35 min.

Flambéd bananas

The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21^th 2011333 K 14 40 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4^th 2018338 K4 2 hours 30 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.