Breton apple and rhubarb tart

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 400 g rhubarb
• 2 75 g caster sugar
• 3 300 g Breton sablé biscuit dough
• 4 300 g Fruit crémeux
• Total weight: 1,075 grams

Times:

Preparation	Cooking	Start to finish
1 hour 4 min.	40 min.	1 hour 44 min.

Step by step recipe

1	Prepare 400 g rhubarb and cut the sticks in half lengthways.
2	Cut the sticks through diagonally (as shown in the photo).
3	Put the rhubarb pieces into a bowl with 75 g caster sugar and mix well. Leave for 1 hour.
4	Meanwhile, roll out 300 g Breton sablé biscuit dough and cut a circle 8 inches (20 cm) in diameter (Use a dessert ring of the right size to help). Preheat the oven to 390°F (200°C).
5	Lay a sheet of cooking parchment on a baking sheet and sit the circle of Breton sablé dough on this. I advise leaving the dessert ring around the biscuit to keep it in shape during baking.
6	Bake for about 20 minutes, keeping a careful eye on it towards the end, as it is important not to overcook the sablé – it should still be slightly soft. Leave to cool on a wire rack. Leave the oven on.
7	Lay the rhubarb in an ovenproof dish and pour over the syrup that has collected in the bottom of the bowl.
8	Cook for about 20 minutes in the oven until the rhubarb is tender.
9	Drain the rhubarb pieces, keeping the syrup that drains off.
10	Sit the sablé base on a baking sheet and put the dessert ring back over it.
11	Prepare 300 g Fruit crémeux using apple juice instead of the fruit purée. Pour the apple crémeux onto the sablé base in the ring.
12	Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.
13	Slip a knife blade around the inside of the ring and lift off. Transfer the tart to a serving plate and glaze the top with a little of the rhubarb syrup from stage 9. Your apple and rhubarb tart is ready.

Remarks

If you prefer a thicker filling, make it with stewed apple instead of juice.
This tart looks nicer if there is a mixture of green and red rhubarb. This can be achieved by "cheating" slightly: At Stage 3, use a little grenadine syrup instead of sugar for half the rhubarb.

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