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.
107 K 4.2/5 (18 reviews)
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Last modified on: July 14th 2013
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For 1 tart, you will need:

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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.
Rhubarb tart : Stage 1
Peel and dice 600 g rhubarb.

Stage 2 - 10 min.
Rhubarb tart : Stage 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 : Stage 3
...and keep the juice to one side.

Preheat the oven to 210°C (410°F).

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

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

Stage 6 - 5 min.
Rhubarb tart : Stage 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 : Stage 7
Bake in the oven for about 35 minutes.

Stage 8 - 15 min.
Rhubarb tart : Stage 8
Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce...

Stage 9
Rhubarb tart : Stage 9
...until it becomes a thick, golden rhubarb syrup.

Stage 10 - 5 min.
Rhubarb tart : Stage 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.
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 recipe480 RDI=190 %2,730 RDI=260 %2,240 RDI=340 %20,130 RDI=1,010 %84,260 RDI: 1,010 %
Per 100 g30 RDI=10 %190 RDI=20 %150 RDI=20 %1,390 RDI=70 %5,810 RDI: 70 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: Gluten, milk, egg, Nuts
How much will it cost?
  • For 1 tart : 5.60 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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