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.
58,2774.2/5 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
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge.
| 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 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 : 5.29 €
Source
Home made.More recipes?
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 |
 | Sweetcrust pastry (pâte sablée): You can get more informations, or check-out other recipes which use it, for example: Little lime tarts, Two-coloured chocolate-orange tart, Strawberry Verveine Tart , Pear tart with almond cream, Key Lime Pie for Jeremy, ... All |
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Plum tart, Exotic fruit tart, Pear tart with almond cream, Brioche slices with almond cream, Apricot and almond cream tart, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Chocolate rolls (petits pains), Strawberries in a thyme and lemon-flavoured red wine reduction, Strawberry, kiwi and mascarpone verrines, Apple Pie, Génoise (Genoa sponge), ... All |
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