Rhubarb-hazelnut tart
You may already be familiar with the classic rhubarb tart, but here's a rhubarb-hazelnut version in which the rhubarb doesn't need to be cooked beforehand.
5,183 5/5 (12 reviews)
1 hour 20 min.
Easy
4 people
4 IngredientsLast modified on: July 28th 2024
For 4 people, you will need:
- 1
300 g Sweetcrust pastry (pâte sablée) - 2
400 g rhubarb - 3
300 g Rich hazelnut buttercream - 4
30 g apricot glaze (optional) - Total weight: 1,000 grams
Change measures:
Times for this recipe
Preparation: 40 min.
Cooking: 40 min.
All in all: 1 hour 20 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 - 15 min.
Place a 24 cm (10-inch) diameter tart ring on a sheet of baking paper in a baking tray.
Spread 300 g Sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.
Spread 300 g Sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.
Stage 2 - 3 min.
Wash 400 g rhubarb, then dry, and trim and discard the ends.
Stage 3 - 5 min.
Cut the rhubarb into small 1 to 2 cm (0.8-inch) pieces.
Stage 4 - 5 min.
Stage 5 - 3 min.
Spread 300 g Rich hazelnut buttercream in the pastry base.
Stage 6 - 5 min.
Scatter the rhubarb pieces over the surface.
Stage 7 - 40 min.
Bake at 200°C (390°F) for 30 to 40 minutes.
Stage 8
Leave to cool slightly, before unmolding and placing on a wire rack or serving dish.
Serve cold or warm.
Serve cold or warm.
Remarks
For a more attractive finish, remember to apricot the tart once it has cooled slightly. Alternatively, brush it with a little sugar syrup.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 1,660 RDI=160 % | 1,260 RDI=190 % | 19,130 RDI=960 % | 80,100 RDI: 960 % |
| Per 100 g | 30 RDI=10 % | 170 RDI=20 % | 130 RDI=20 % | 1,910 RDI=100 % | 8,010 RDI: 100 % |
| Per person | 70 RDI=30 % | 410 RDI=40 % | 320 RDI=50 % | 4,780 RDI=240 % | 20,030 RDI: 240 % |
How much will it cost?
- For 4 people : £3.75
- Per person : £0.95
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: Rhubarb tart, Stewed rhubarb, How to prepare rhubarb, Breton apple and rhubarb tart , ... See them all 4
Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Galette de Fougerolles, Tarte Jurassienne, Plum tart "En passant par la Lorraine", ... See them all 3
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Bounty-style tart for Alison, Tarte Bourdaloue, Simple maple-syrup tart, How to make tart cases, Plum tart "En passant par la Lorraine", ... See them all 42
Other recipes you may also like
Pears in red wine with blackcurrant
Pears cooked until soft in a red wine and blackcurrant syrup, served with the reduced syrup and custard sauce (crème anglaise).February 21th 2011239 K4.1 2 hours 35 min.
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.November 13th 2011207 K 14 2 hours 45 min.
Cramique
Cramique is a kind of brioche from Belgium and northern France, made with raisins and pearl (or nib) sugar. It is traditionally served sliced with butter and jam.September 12th 201884 K 13 hours 55 min.
Hazelnut and chocolate biscuits
This is a quick, simple recipe: the chocolate ganache topping and hazelnut sweetcrust pastry can both be prepared in advance.March 16th 202219 K 60 min.
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.May 8th 2020330 K5 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
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.