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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 10 min. | 1 hour | 2 hours 10 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,647 Kcal or 11,082 Kj | 45 gr | 487 gr | 186 gr |
| 132 % | 17 % | 46 % | 28 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 183 Kcal or 766 Kj | 3 gr | 34 gr | 13 gr |
| 9 % | 1 % | 3 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,647 Kcal or 11,082 Kj | 45 gr | 487 gr | 186 gr |
| 132 % | 17 % | 46 % | 28 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Rhubarb: You can check-out other recipes which use it, like for example: Stewed rhubarb, Breton apple and rhubarb tart , How to prepare rhubarb, ... 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, Exotic fruit tart, Pear tart with almond cream, Mini almond-morello tarts, Fondant-iced pithivier, ... All |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Hazelnut and chocolate biscuits, Pear and chocolate tart with a hint of mint, Tarte Bourdaloue, How to make tart cases, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Amandier (gluten-free almond cake), Finger biscuits, Macarons (the original French macaroons) , Pain perdu, Apple Pie, ... All |
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