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.
47,3614.2/5 for 18 ratings
Last 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 or frangipane - Total weight: 1,450 grams
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 10 min. | 1 hour | 2 hours 10 min. |
Keeping:
1 or 2 days in the fridgeAt what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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.
Nutritional information
How much will it cost?
- For 1 tart : 5.18 €
Source
Home made.More recipes?
This recipe uses (among others) | Rhubarb: You can check-out other recipes which use it, like for example: Breton apple and rhubarb tart , Stewed rhubarb, How to prepare rhubarb, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Strawberry Verveine Tart , Strawberry tart, Simple maple-syrup tart, Bounty-style tart for Alison, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Brioche slices with almond cream, Plum tart, Apple amandine tarts from Brélès, Epiphany galette, Exotic fruit tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Mouna, Vanilla ice cream, Liège waffles, Tart Tatin, Toffee apple upside-down cake, ... All |
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