Cooking-ez.com

1,010 easy and fully explained recipes, with 12,322 photos and 77 videos

Rhubarb tart


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
Grade this recipe:

Last modified on: July 14th 2013

For 1 tart, you will need:

Change for:

How long does it take?

Time required
PreparationCookingStart to finish
1 hour 10 min.1 hour2 hours 10 min.
Keeping:
1 or 2 days in the fridge
At 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?
Work this out...

Step by step recipe


Stage 1 - 30 min.
Rhubarb tart : Photo of step #1
Peel and dice 600 g rhubarb.

Stage 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...

Stage 3 - 2 min.
Rhubarb tart : Photo of step #3
...and keep the juice to one side.

Preheat the oven to 210°C (410°F).

Stage 4 - 20 min.
Rhubarb tart : Photo of step #4
Roll out the sweetcrust pastry and line the tin or mould.

Stage 5 - 8 min.
Rhubarb tart : Photo of step #5
Spread a layer of almond cream in the bottom as evenly as possible.

Stage 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.

Stage 7 - 35 min.
Rhubarb tart : Photo of step #7
Bake in the oven for about 35 minutes.

Stage 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...

Stage 9
Rhubarb tart : Photo of step #9
...until it becomes a thick, golden rhubarb syrup.

Stage 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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

Note : These prices are only approximate

Change currency:

Source

Home made.

More recipes?

This recipe uses (among others)
RhubarbRhubarb: 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)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 frangipaneAlmond 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 sugarCaster 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

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2019-06-30)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page