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.
Easy
3 tarts
4 IngredientsLast modified on: December 30th 2019
For 3 tarts, you will need:
- 1
1 kg 200 g rhubarb - 2
225 g caster sugar - 3
900 g breton sablé biscuit dough - 4
900 g fruit crémeux - Total weight: 3,225 grams
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 1 kg 200 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 225 g caster sugar and mix well. Leave for 1 hour.
Stage 4 - 5 min.
Meanwhile, roll out 900 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 900 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 190 RDI=70 % | 3,220 RDI=300 % | 910 RDI=140 % | 9,350 RDI=470 % | 39,160 RDI: 470 % |
| 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 3 tarts : 9.75 €
- Per 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-hazelnut tart, Rhubarb tart, ... See them all 4
Fruit crémeux
You can get more informations, or check-out other recipes which use it, for example: Little blackcurrant and vineyard peach sablé tarts , Blackcurrant and chestnut verrines, Raspberry tart, Apple and blackcurrant tarts, Breton strawberry and verbena tart, ... See them all 5
Breton sablé biscuit dough
You can get more informations, or check-out other recipes which use it, for example: Breton strawberry and verbena tart, Little blackcurrant and vineyard peach sablé tarts , Raspberry tart, ... See them all 3
Caster sugar
Like these other recipes: Rum babas, Apple custard tart, Pear and lime meringue pie, Muffin dough, Gâteau Nantais, ... See them all 360
Other recipes you may also like
Sausagemeat
Sausagemeat is a mixture of fatty pork (belly bacon here) with leaner meat, all minced and seasoned. In this version I have used veal as the additional meat.October 3rd 2019218 K3.8 15 min.
Baked salmon fillet
This is a quick recipe for salmon fillet, surrounded by sliced potatoes and baked with lemon juice, olive oil and herbs.March 26th 2015113 K4.6 35 min.
Mushroom and artichoke omelette
This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.May 10th 202358 K3.9 55 min.
Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops. As in all the best cookery, nothing is wasted.December 30th 201955 K4.7 1 hour 4 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...December 31th 20111.66 M 74.3 4 hours 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
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.