Rhubarb-hazelnut tart


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.
17 K 5/5 (12 reviews)
Grade this recipe:
Keywords:
Last modified on: July 28th 2024
For 4 people, you will need:

Change to the quantities for:
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.
Rhubarb-hazelnut tart : Stage 1
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.

Stage 2 - 3 min.
Rhubarb-hazelnut tart : Stage 2
Wash 400 g rhubarb, then dry, and trim and discard the ends.

Stage 3 - 5 min.
Rhubarb-hazelnut tart : Stage 3
Cut the rhubarb into small 1 to 2 cm (0.8-inch) pieces.

Stage 4 - 5 min.
Rhubarb-hazelnut tart : Stage 4
If the pieces are thick, cut them into 2.

Set aside.

Preheat oven to 200°C (390°F).

Stage 5 - 3 min.
Rhubarb-hazelnut tart : Stage 5
Spread 300 g rich hazelnut buttercream in the pastry base.

Stage 6 - 5 min.
Rhubarb-hazelnut tart : Stage 6
Scatter the rhubarb pieces over the surface.

Stage 7 - 40 min.
Rhubarb-hazelnut tart : Stage 7
Bake at 200°C (390°F) for 30 to 40 minutes.

Stage 8
Rhubarb-hazelnut tart : Stage 8
Leave to cool slightly, before unmolding and placing on a wire rack or serving dish.

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 recipe290 RDI=110 %1,660 RDI=160 %1,260 RDI=190 %19,130 RDI=960 %80,100 RDI: 960 %
Per 100 g30 RDI=10 %170 RDI=20 %130 RDI=20 %1,910 RDI=100 %8,010 RDI: 100 %
Per person70 RDI=30 %410 RDI=40 %320 RDI=50 %4,780 RDI=240 %20,030 RDI: 240 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, milk, egg, Nuts
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)
Sweetcrust pastry (pâte sablée)
Sweetcrust pastry (pâte sablée)

You can get more informations, or check-out other recipes which use it, for example: Parisian-style chocolate custard tart, Tarte Jurassienne, Strawberry Verveine Tart , Apricot and almond cream tart, Blackberry and almond fondant tart, ... See them all 43

Rich hazelnut buttercream
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
How to make fleur de sel (salt flakes)
How to make fleur de sel (salt flakes)
French "fleur de sel" is a salt with a special texture, formed by the action of the wind on salt marshs. The wind dries the surface of the water which has a high salt concentration (this will later become sea salt) producing thin flaky crystals.
May 4th 2011251 K 43.9 1 hour 7 min.
Shallot confit tart
Shallot confit tart
This savoury tart is full of flavour: the thin puff-pastry case is filled with lightly grilled slices of ham and a mixture of cream and Époisses cheese, topped with a layer of oven-cooked shallot confit. This tart can be eated hot, of course, but is also good cold or reheated until just warmed through.
October 23th 201657 K4.7 2 hours 25 min.
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4th 20131.39 M 65 1 hour 30 min.
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
June 26th 2019642 K 24.4 2 hours 35 min.
New tiramisu
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.
January 19th 2015410 K3.3 55 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page