1,560 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Breton apple and rhubarb tart

Name: Breton apple and rhubarb tart
Prep time: 1 h 4 min
Cook time: 40 min
Total time: 1 h 44 min
Yield: 1 tart
Cuisine: French
Ingredients: 400 g rhubarb; 75 g caster sugar; 300 g breton sablé biscuit dough; 300 g fruit crémeux

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.

62 K 3.7/5 (3 reviews)

1 hour 45 min. difficulté

Easy

3.25 €

1 tart

4 Ingredients

Last modified on: December 30^th 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.

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 - ⌛ 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).

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.

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.

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.

Breton apple and rhubarb tart : Stage 10

Sit the sablé base on a baking sheet and put the dessert ring back over it.

Stage 11 - ⌛ 30 min.

Breton apple and rhubarb tart : Stage 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.

Stage 12 - ⌛ 5 min.

Breton apple and rhubarb tart : Stage 12

Arrange the rhubarb pieces on top and refrigerate for 30 minutes for the crémeux filling to set.

Stage 13 - ⌛ 3 min.

Breton apple and rhubarb tart : Stage 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.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	60 RDI=20 %	1,070 RDI=100 %	300 RDI=50 %	3,120 RDI=160 %	13,050 RDI: 160 %
Per 100 g	5 RDI=2 %	100 RDI=9 %	30 RDI=4 %	290 RDI=20 %	1,210 RDI: 20 %

Possible allergens in this recipe: Gluten, milk, egg

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)

Other recipes you may also like

Celeriac Rémoulade

A classic recipe of traditional French bistro cooking (winter salad).

December 21^th 2020421 K5 20 min.

The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

May 22^th 2025331 K4.4 45 min.

Potato and broccoli gratin

A very simple recipe: a layer of potatoes, a layer of broccoli, bechamel sauce and grated cheese.

September 16^th 2024247 K3.8 2 hours 1 min.

Nonettes

Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.

June 2^nd 2015109 K4.4 1 hour 50 min.

Bourguignon potatoes

Potatoes cooked "bourguignon" (or Burgundy) style is a delicious twist on a classic potato gratin. The potatoes are cooked in milk, with added flavour from lardons and fried onions. A tasty topping of cream with Époisses cheese is poured over just before the dish goes in the oven.

August 12^th 202162 K 1 hour 55 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.