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Rhubarb tart

Name: Rhubarb tart
Prep time: 1 h 10 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 1 tart
Cuisine: French
Ingredients: 600 g rhubarb; 250 g caster sugar; 300 g sweetcrust pastry (pâte sablée); 300 g almond cream

This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.

108 K 4.2/5 (18 reviews)

2 hours 10 min. difficulté

Easy

5.30 €

1 tart

4 Ingredients

Last modified on: July 14^th 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.

When should you start or finish this recipe?

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...

Stage 3 - ⌛ 2 min.

...and keep the juice to one side.

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 %