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)
2 hours 10 min.
Easy
5.30 €
1 tart
4 IngredientsLast 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 - Total weight: 1,450 grams
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 1 hour
All in all: 2 hours 10 min.
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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.
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 % |
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)
Rhubarb
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Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon tart, How to bake blind , Apricot and almond cream tart, Apple and almond cream tart, Bounty-style tart for Alison, ... See them all 44
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Late summer tart with plums and apricots, Apple and almond cream tart, Brioche slices with almond cream, Plum tart, Apricot and almond cream tart, ... See them all 18
Caster sugar
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