Rhubarb-hazelnut tart

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 300 g sweetcrust pastry (pâte sablée)
• 2 400 g rhubarb
• 3 300 g rich hazelnut buttercream
• 4 30 g apricot glaze (optional)
• Total weight: 1,000 grams

Times:

Preparation	Cooking	Start to finish
40 min.	40 min.	1 hour 20 min.

Step by step recipe

• 1: Place a 24 cm (10-inch) diameter tart ring on a sheet of baking paper in a baking tray.
  Spread 300 g sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.
• 2: Wash 400 g rhubarb, then dry, and trim and discard the ends.
• 3: Cut the rhubarb into small 1 to 2 cm (0.8-inch) pieces.
• 4: If the pieces are thick, cut them into 2.
  Set aside.
  Preheat oven to 200°C (390°F).
• 5: Spread 300 g rich hazelnut buttercream in the pastry base.
• 6: Scatter the rhubarb pieces over the surface.
• 7: Bake at 200°C (390°F) for 30 to 40 minutes.
• 8: Leave to cool slightly, before unmolding and placing on a wire rack or serving dish.
  Serve cold or warm.

Remarks

For a more attractive finish, remember to apricot the tart once it has cooled slightly. Alternatively, brush it with a little sugar syrup.

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