This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
19 K 5/5 (12 reviews)
1 hour 20 min.
Easy
4.50 €
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
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 : 4.50 €
- Per person : 1.15 €
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 tart, Breton apple and rhubarb tart , ... See them all 4
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to make tart cases, Peach and green tea tart, Lemon tart, Pear and lime meringue pie, Shortbread apple tart, ... See them all 45
Rich hazelnut buttercream
You can get more informations, or check-out other recipes which use it, for example: Tarte Jurassienne, Plum tart "En passant par la Lorraine", Galette de Fougerolles, ... See them all 3
Other recipes you may also like
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010396 K 154 50 min.
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023815 K 143.5 1 hour 20 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in... June 9th 2019175 K 4 3 hours 60 min.
Comtois surprise bread
In this recipe, a simple burger bun is hollowed out to hide a filling of fried potatoes and bacon in a pool of hot cancoillotte cheese. It is usual to eat the filling first, then the bread, still piping hot, with the remaining cheese. Children really love this! May 10th 202051 K 40 min.
Mushroom duxelles
A duxelles consists of finely sliced mushrooms cooked in butter with shallots. It is more of a preparation than a dish in its own right, which can be used in other recipes. May 10th 202372 K 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.