This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Breton apple and rhubarb tart
This rhubarb and apple tart is given a Breton twist with a base of traditional, butter-rich, sablé biscuit. This is topped with an apple "crémeux" filling. The finishing touch is a layer of rhubarb, cut on the diagonal and oven-poached in a syrup of its own juice.
59 K 3.7/5 (3 reviews)
1 hour 45 min.
Easy
3.25 €
1 tart
4 IngredientsLast modified on: December 30th 2019
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 for this recipe
Preparation: 1 hour 4 min.
Cooking: 40 min.
All in all: 1 hour 45 min.
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 - ⌛ 8 min.
Prepare 400 g rhubarb and cut the sticks in half lengthways.
Stage 2 - ⌛ 2 min.
Cut the sticks through diagonally (as shown in the photo).
Stage 3 - ⌛ 2 min.
Put the rhubarb pieces into a bowl with 75 g caster sugar and mix well. Leave for 1 hour.
Stage 4 - ⌛ 5 min.
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).
Preheat the oven to 390°F (200°C).
Stage 5 - ⌛ 2 min.
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.
I advise leaving the dessert ring around the biscuit to keep it in shape during baking.
Stage 6 - ⌛ 20 min.
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.
Leave to cool on a wire rack.
Leave the oven on.
Stage 7 - ⌛ 3 min.
Lay the rhubarb in an ovenproof dish and pour over the syrup that has collected in the bottom of the bowl.
Stage 8 - ⌛ 20 min.
Cook for about 20 minutes in the oven until the rhubarb is tender.
Stage 9 - ⌛ 2 min.
Drain the rhubarb pieces, keeping the syrup that drains off.
Stage 10 - ⌛ 2 min.
Sit the sablé base on a baking sheet and put the dessert ring back over it.
Stage 11 - ⌛ 30 min.
Prepare 300 g fruit crémeux using apple juice instead of the fruit purée.
Pour the apple crémeux onto the sablé base in the ring.
Pour the apple crémeux onto the sablé base in the ring.
Stage 12 - ⌛ 5 min.
Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.
Stage 13 - ⌛ 3 min.
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.
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.
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.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 tart : 3.25 €
Change currency:
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
Like these other recipes: How to prepare rhubarb, Stewed rhubarb, Rhubarb tart, Rhubarb-hazelnut tart, ... See them all 4
Breton sablé biscuit dough
You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, ... See them all 3
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Apple and blackcurrant tarts, Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, Blackcurrant and chestnut verrines, Raspberry tart, ... See them all 5
Caster sugar
Like these other recipes: Tarte à l'coloche, Quick orange marmalade, Saint-Lô cake, Nanou's chocolate cake, Rice pudding with fruit and nuts, ... See them all 366
Other recipes you may also like
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches. September 7th 2012326 K 24 20 min.
Quick bramble jelly
Fruit jelly is jam made with the juice only. All the skin and seeds are strained out, which gives a very smooth texture. Here's a quick recipe which will give you an excellent jelly, and which keeps the full flavour of the blackberries thanks to its very brief cooking. July 5th 2013296 K4.2 50 min.
Apple amandine tarts from Brélès
Amandines are small sweetcrust pastry tarts filled with fruit and topped with almond cream. Here's a rather more sophisticated version made with stewed apple, rice pudding and almond cream. March 1st 2012198 K3.7 1 hour 10 min.
Praline rochers
Here is how to prepare your own chocolate rochers with a chocolate praline filling covered in milk chocolate and chopped torrified almonds. August 28th 2011209 K5 3 hours 15 min.
Pink Reims biscuits
These biscuits are a speciality of Reims. They have a light texture, rather like finger biscuits, and are traditionally rectangular and coloured pink. February 12th 2014128 K3.8 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address 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.