Breton apple and rhubarb tart

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
1 hour 4 min.	40 min.	1 hour 44 min.

Step by step recipe

• 1: Prepare 400 g rhubarb and cut the sticks in half lengthways.
• 2: Cut the sticks through diagonally (as shown in the photo).
• 3: Put the rhubarb pieces into a bowl with 75 g caster sugar and mix well. Leave for 1 hour.
• 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).
• 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.
• 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.
• 7: Lay the rhubarb in an ovenproof dish and pour over the syrup that has collected in the bottom of the bowl.
• 8: Cook for about 20 minutes in the oven until the rhubarb is tender.
• 9: Drain the rhubarb pieces, keeping the syrup that drains off.
• 10: Sit the sablé base on a baking sheet and put the dessert ring back over it.
• 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.
• 12: Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.
• 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.

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