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.
22 K 5/5 (12 reviews)351330
Last 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.
When should you start or finish this recipe?
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 29 g RDI=45 % | 165 g RDI=63 % | 126 g RDI=173 % | 1,913 kcal RDI=96 % | 8,010 kJ RDI=96 % |
| Per person | 72 g RDI=112 % | 414 g RDI=156 % | 315 g RDI=432 % | 4,783 kcal RDI=239 % | 20,025 kJ RDI=239 % |
| Whole recipe | 290 g RDI=446 % | 1,658 g RDI=626 % | 1,260 g RDI=1,726 % | 19,132 kcal RDI=957 % | 80,102 kJ RDI=957 % |
How much will it cost?
For 4 people
4.50 €
Per person
1.15 €
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 tartStewed rhubarbHow to prepare rhubarbBreton apple and rhubarb tart See all 4 other
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 JurassienneGalette de Fougerolles See all 3 other
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: How to make a good pastry tart case Strawberry tartHazelnut and chocolate biscuitsParisian-style chocolate custard tartHow to roll out pastry for a tart See all 45 other
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-05-03
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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.