Rhubarb tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 600 g rhubarb
• 2 250 g caster sugar
• 3 300 g Sweetcrust pastry (pâte sablée)
• 4 300 g Almond cream or frangipane
• Total weight: 1,450 grams

Times:

Preparation	Cooking	Start to finish
1 hour 10 min.	1 hour	2 hours 10 min.

Step by step recipe

• 1: Peel and dice 600 g rhubarb.
• 2: Tip into a saucepan and add 250 g caster sugar.
  Leave the rhubarb and sugar to stand for 15 minutes to produce a syrupy juice in the bottom of the pan.
  Then cook the rhubarb over medium heat without a lid and stirring frequently. The aim is to cook the rhubarb without turning it to mush - the pieces should still be whole.
  Drain the rhubarb...
• 3: ...and keep the juice to one side.
  Preheat the oven to 210°C (410°F).
• 4: Roll out the sweetcrust pastry and line the tin or mould.
• 5: Spread a layer of almond cream in the bottom as evenly as possible.
• 6: Spread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edge.
• 7: Bake in the oven for about 35 minutes.
• 8: Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce...
• 9: ...until it becomes a thick, golden rhubarb syrup.
• 10: Use a brush to glaze the tart with the syrup. This will give you a glossy tart that is not only more attractive but tastier, too.

Remarks

If you do not want to make the rhubarb syrup, you can finish the tart with an apricot glaze.

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