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.
10 K 5/5 (12 reviews)
1 hour 20 min.
Easy
12 people
4 IngredientsLast modified on: July 28th 2024
For 12 people, you will need:
- 1
1 lb + 15.7 oz sweetcrust pastry (pâte sablée) - 2
2 lb + 10.3 oz rhubarb - 3
1 lb + 15.7 oz rich hazelnut buttercream - 4
3.2 oz apricot glaze (optional)
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 1 lb + 15.7 oz sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.
Spread 1 lb + 15.7 oz sweetcrust pastry (pâte sablée), then line the tin, and place in the fridge to set aside.
Stage 2 - 3 min.
Wash 2 lb + 10.3 oz 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 1 lb + 15.7 oz 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 | 870 RDI=340 % | 4,970 RDI=470 % | 3,780 RDI=570 % | 57,400 RDI=2,870 % | 240,310 RDI: 2,870 % |
| 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 12 people : 13.45 €
- Per person : 1.15 €
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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
Like these other recipes: How to prepare rhubarb, Breton apple and rhubarb tart , Rhubarb tart, Stewed rhubarb, ... See them all 4
Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Plum tart "En passant par la Lorraine", Tarte Jurassienne, Galette de Fougerolles, ... See them all 3
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon tart, Strawberry tart, Lemon and grated apple tart, Plum tart "En passant par la Lorraine", Cherry and pistachio tarts, ... See them all 43
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