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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.
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Last modified on: May 15th 2019

For 1 tart, you will need:

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How long does it take?

Fulfillment
PreparationCookingStart to finish
1 hour 4 min.40 min.1 hour 44 min.
Preservation:
1 or 2 days in the fridge, covered with plastic film.
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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 by day for a woman (change to a man).

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Source

Home made.

More recipes?

This recipe use (among others)
RhubarbRhubarb: You can check-out other recipes which use it, like for example: How to prepare rhubarb, Stewed 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: Rice pudding with fruit and nuts, Raspberry muffins, Stewed apricots, Fresh fruit in sabayon, Pain perdu, ... All

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