Rhubarb-hazelnut tart
You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
8,734 5/5 (12 reviews)
1 hour 20 min.
Easy
4 people
4 IngredientsLast modified on: July 28th 2024
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
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
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.
Spread 300 g sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.
Stage 2 - 3 min.
Wash 400 g rhubarb, then dry, and trim and discard the ends.
Stage 3 - 5 min.
Cut the rhubarb into small 1 to 2 cm (0.8-inch) pieces.
Stage 4 - 5 min.
Stage 5 - 3 min.
Spread 300 g rich hazelnut buttercream in the pastry base.
Stage 6 - 5 min.
Scatter the rhubarb pieces over the surface.
Stage 7 - 40 min.
Bake at 200°C (390°F) for 30 to 40 minutes.
Stage 8
Leave to cool slightly, before unmolding and placing on a wire rack or serving dish.
Serve cold or warm.
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.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 1,660 RDI=160 % | 1,260 RDI=190 % | 19,130 RDI=960 % | 80,100 RDI: 960 % |
| Per 100 g | 30 RDI=10 % | 170 RDI=20 % | 130 RDI=20 % | 1,910 RDI=100 % | 8,010 RDI: 100 % |
| Per person | 70 RDI=30 % | 410 RDI=40 % | 320 RDI=50 % | 4,780 RDI=240 % | 20,030 RDI: 240 % |
How much will it cost?
- For 4 people : 4.50 €
- Per person : 1.15 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rhubarb
Like these other recipes: Breton apple and rhubarb tart , Rhubarb tart, How to prepare rhubarb, Stewed rhubarb, ... See them all 4
Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Plum tart "En passant par la Lorraine", Galette de Fougerolles, ... See them all 3
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Pear tart with almond cream, How to make a good pastry tart case , Strawberry Verveine Tart , Plum tart, Tarte Bourdaloue, ... See them all 43
Other recipes you may also like
Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese.June 14th 201577 K 14.1 25 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017464 K4.2 2 hours 15 min.
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are,...December 16th 20245.26 M 64.2 4 days 15 hours 50 min.
How to prepare sorrel
Here is how to clean and cut fresh leaves to use in a recipe, by removing stalks and central vein, to retain only the very best of the sorrel.October 6th 2010434 K3.3 35 min.
Cucumber and salmon salad
For this summer salad: slices of cucumber, morsels of smoked salmon, diced avocado and a little tuna, dressed in a herb mayonnaise.August 15th 2010177 K4.6 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-04-20)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.