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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.

47 K 3.7/5 (3 reviews)

1 hour 45 min. difficulté

Easy

3.25 €

2 tarts

4 Ingredients

Last modified on: December 30^th 2019

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For 2 tarts, you will need:

1 800 g rhubarb
2 150 g caster sugar
3 600 g breton sablé biscuit dough
4 600 g fruit crémeux
Total weight: 2,150 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

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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

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Step by step recipe

Stage 1 - 8 min.

Prepare 800 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 150 g caster sugar and mix well. Leave for 1 hour.

Stage 4 - 5 min.

Meanwhile, roll out 600 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.

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

Stage 11 - 30 min.

Prepare 600 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.

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.

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	120 RDI=50 %	2,150 RDI=200 %	610 RDI=90 %	6,240 RDI=310 %	26,110 RDI: 310 %
Per 100 g	5 RDI=2 %	100 RDI=9 %	30 RDI=4 %	290 RDI=20 %	1,210 RDI: 20 %
Per tart	60 RDI=20 %	1,070 RDI=100 %	300 RDI=50 %	3,120 RDI=160 %	13,050 RDI: 160 %

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 Change to a man

Possible allergens in this recipe: Gluten, Milk, egg

How much will it cost?

For 2 tarts : 6.50 €
Per tart : 3.25 €

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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.

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