This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
19 K 5/5 (12 reviews)
1 hour 20 min.
Easy
4.50 €
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
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: How to prepare rhubarb, Stewed rhubarb, Breton apple and rhubarb tart , Rhubarb tart, ... 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: How to bake blind , Plum tart "En passant par la Lorraine", Cherry and pistachio tarts, Apple amandine tarts from Brélès, Peach and green tea tart, ... See them all 45
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017433 K3.5 15 min.
Röstis
Probably a swiss recipe originally, but also known in the French region of Franche-comté. This version is more sophisticated. February 21th 2011278 K4.2 40 min.
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon. March 4th 2020310 K 24.6 2 hours 5 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.23 M 23.8 6 hours 30 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010396 K 154 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.