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.
60 K 3.7/5 (3 reviews)
1 hour 45 min.
Easy
3.25 €
1 tart
4 IngredientsLast modified on: December 30th 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
Times for this recipe
Preparation: 1 hour 4 min.
Cooking: 40 min.
All in all: 1 hour 45 min.
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).
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 300 g 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
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)
Rhubarb
Like these other recipes: Stewed rhubarb, How to prepare rhubarb, Rhubarb-hazelnut tart, Rhubarb tart, ... See them all 4
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , Blackcurrant and chestnut verrines, Breton strawberry and verbena tart, Apple and blackcurrant tarts, ... See them all 5
Breton sablé biscuit dough
You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Little blackcurrant and vineyard peach sablé tarts , Raspberry tart, ... See them all 3
Caster sugar
Like these other recipes: Brioche dough, Angevin plum pâté, Blackcurrant, vanilla and lime verrine , Mint and chocolate cream, Apple and almond gratin, ... See them all 369
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018274 K4.3 1 hour 55 min.
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham. February 21th 2011225 K 14.3 50 min.
Gisèle's Pasties
These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg. September 10th 2018226 K3.8 1 hour 15 min.
Craquelin (sweet cracker dough)
This sweet cracker dough ("craquelin" in French) is a very simple mixture: equal parts of flour, butter and light brown sugar. It is simlilar to a shortbread dough and can be rolled out very thinly and cut into any shape as desired. Craquelin is mostly used (though not exclusively) on top of choux pastry (pâte à choux) to give a more attractive and regular result, with eclairs, for example, and gives them a delicious crisp... February 10th 2019127 K5 55 min.
Coffee custard
You are probably familiar with the classic real custard (crème anglaise). Here's a coffee-flavoured version. May 4th 202245 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.