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.
42 K 3.7/5 (3 reviews)
1 hour 45 min.
Easy
2 tarts
4 IngredientsLast modified on: December 30th 2019
For 2 tarts, you will need:
- 1
3 ½ cups rhubarb - 2
2⁄3 cup caster sugar - 3
2 2⁄3 cups Breton sablé biscuit dough - 4
2 2⁄3 cups Fruit crémeux
Change measures:
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 3 ½ cups 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 2⁄3 cup caster sugar and mix well. Leave for 1 hour.
Stage 4 - 5 min.
Meanwhile, roll out 2 2⁄3 cups 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 2 2⁄3 cups 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
| 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 % |
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.
This recipe uses (among others)
Rhubarb
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Breton sablé biscuit dough
You can get more informations, or check-out other recipes which use it, for example: Raspberry tart, Breton strawberry and verbena tart, Little blackcurrant and vineyard peach sablé tarts , ... See them all 3
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Blackcurrant and chestnut verrines, Raspberry tart, Apple and blackcurrant tarts, Little blackcurrant and vineyard peach sablé tarts , Breton strawberry and verbena tart, ... See them all 5
Caster sugar
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