Rhubarb tart

Step by step recipe:

  1. 30 min.Rhubarb tart : Photo of step #1
    Peel and dice 600 g rhubarb.
  2. 10 min.Rhubarb tart : Photo of step #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. 2 min.Rhubarb tart : Photo of step #3
    ...and keep the juice to one side.

    Preheat the oven to 210°C (410°F).
  4. 20 min.Rhubarb tart : Photo of step #4
    Roll out the sweetcrust pastry and line the tin or mould.
  5. 8 min.Rhubarb tart : Photo of step #5
    Spread a layer of almond cream in the bottom as evenly as possible.
  6. 5 min.Rhubarb tart : Photo of step #6
    Spread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edge.
  7. 35 min.Rhubarb tart : Photo of step #7
    Bake in the oven for about 35 minutes.
  8. 15 min.Rhubarb tart : Photo of step #8
    Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce...
  9. Rhubarb tart : Photo of step #9
    ...until it becomes a thick, golden rhubarb syrup.
  10. 5 min.Rhubarb tart : Photo of step #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.

Source:

Home made.

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