Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
109 K 4.2/5 (18 reviews)
2 hours 10 min.
Easy
5.30 €
1 tart
4 IngredientsLast modified on: July 14th 2013
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 - Total weight: 1,450 grams
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 1 hour
All in all: 2 hours 10 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 - ⌛ 30 min.
Peel and dice 600 g rhubarb.
Stage 2 - ⌛ 10 min.
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...
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...
Stage 3 - ⌛ 2 min.
...and keep the juice to one side.
Preheat the oven to 210°C (410°F).
Preheat the oven to 210°C (410°F).
Stage 4 - ⌛ 20 min.
Roll out the sweetcrust pastry and line the tin or mould.
Stage 5 - ⌛ 8 min.
Spread a layer of almond cream in the bottom as evenly as possible.
Stage 6 - ⌛ 5 min.
Spread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edge.
Stage 7 - ⌛ 35 min.
Bake in the oven for about 35 minutes.
Stage 8 - ⌛ 15 min.
Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce...
Stage 9
...until it becomes a thick, golden rhubarb syrup.
Stage 10 - ⌛ 5 min.
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.
Keeping: 1 or 2 days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 480 RDI=190 % | 2,730 RDI=260 % | 2,240 RDI=340 % | 20,130 RDI=1,010 % | 84,260 RDI: 1,010 % |
| Per 100 g | 30 RDI=10 % | 190 RDI=20 % | 150 RDI=20 % | 1,390 RDI=70 % | 5,810 RDI: 70 % |
How much will it cost?
- For 1 tart : 5.60 €
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, Rhubarb-hazelnut tart, Breton apple and rhubarb tart , ... See them all 4
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tart, Strawberry tart, Mini almond-morello tarts, Pear, grapefruit and pistachio tart, Hazelnut and chocolate biscuits, ... See them all 45
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mirlitons of Guipavas, Apple amandine tarts from Brélès, Ramekins with almonds, apples and lemon, Frangipane, Apricot and almond cream tart, ... See them all 18
Caster sugar
Like these other recipes: Apple custard tart, Ramekins with almonds, apples and lemon, Clafoutis "Marie-Antoinette", Clafoutis "Marie-Antoinette", Lemon creams, ... See them all 368
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 2017436 K3.5 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a... November 12th 2017955 K 54 20 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011288 K3.8 25 min.
Steak burger topped with egg
A succulent steak burger, topped with a perfect egg. Here are all the tips you need to produce this simple but delicious dish. June 22th 2013275 K4.9 55 min.
Fillet of pollack cooked in two stages
This pollack fillet is cooked in two stages: first pan-fried briefly to seal it and colour the outside, then baked gently in the oven in a parcel (en papillotte) on a bed of melting onions, julienne carrots and peas. This double cooking... January 23th 2011196 K4.7 1 hour 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-11)
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.