Cooking-ez.com

1,017 easy and fully explained recipes, with 12,356 photos and 77 videos

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.
2,8775/5 for 2 ratings
Grade this recipe:

Last modified on: May 15th 2019

For 1 tart, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart 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...

Step by step recipe


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

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

Stage 3 - 2 min.
Breton apple and rhubarb tart  : Photo of step #3
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  : Photo of step #4
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  : Photo of step #5
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  : Photo of step #6
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  : Photo of step #7
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  : Photo of step #8
Cook for about 20 minutes in the oven until the rhubarb is tender.

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

Stage 10 - 2 min.
Breton apple and rhubarb tart  : Photo of step #10
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  : Photo of step #11
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  : Photo of step #12
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  : Photo of step #13
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

% 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?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
RhubarbRhubarb: You can check-out other recipes which use it, like for example: Stewed rhubarb, How to prepare rhubarb, Rhubarb tart, ... All
Fruit crémeuxFruit crémeux: You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, ... All
Breton sablé biscuit doughBreton sablé biscuit dough: You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, ... All
Caster sugarCaster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Agen prune cake, Lime confectioner's custard (pastry cream), Muffin dough, Plain cake, ... All

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-07-28)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page