Rhubarb tart
This version of rhubarb tart uses a sweetcrust pastry base, almond cream, diced rhubarb cooked until just tender and a rhubarb syrup glaze.
92 K 4.2/5 (18 reviews)
2 hours 10 min.
Easy
1 tart
4 IngredientsLast modified on: July 14th 2013
For 1 tart, you will need:
- 1
2 2⁄3 cups rhubarb - 2
1 cup caster sugar - 3
1 1⁄3 cup Sweetcrust pastry (pâte sablée) - 4
1 1⁄3 cup Almond cream or frangipane
Change measures:
Times for this recipe
Preparation: 1 hour 10 min.
Cooking: 1 hour
All in all: 2 hours 10 min.
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe
Stage 1 - 30 min.
Peel and dice 2 2⁄3 cups rhubarb.
Stage 2 - 10 min.
Tip into a saucepan and add 1 cup caster sugar.
Leave the rhubarb and sugar to stand for 15 minutes to produce a syrupy juice in the bottom of the pan.
Then cook the rhubarb over medium heat without a lid and stirring frequently. The aim is to cook the rhubarb without turning it to mush - the pieces should still be whole.
Drain the rhubarb...
Leave the rhubarb and sugar to stand for 15 minutes to produce a syrupy juice in the bottom of the pan.
Then cook the rhubarb over medium heat without a lid and stirring frequently. The aim is to cook the rhubarb without turning it to mush - the pieces should still be whole.
Drain the rhubarb...
Stage 3 - 2 min.
...and keep the juice to one side.
Preheat the oven to 210°C (410°F).
Preheat the oven to 210°C (410°F).
Stage 4 - 20 min.
Roll out the sweetcrust pastry and line the tin or mould.
Stage 5 - 8 min.
Spread a layer of almond cream in the bottom as evenly as possible.
Stage 6 - 5 min.
Spread the rhubarb out on top, leaving 1 cm (1/2 inch) of almond cream exposed around the edge.
Stage 7 - 35 min.
Bake in the oven for about 35 minutes.
Stage 8 - 15 min.
Meanwhile, pour the juice back into the pan used to cook the rhubarb, put on medium heat and reduce...
Stage 9
...until it becomes a thick, golden rhubarb syrup.
Stage 10 - 5 min.
Use a brush to glaze the tart with the syrup. This will give you a glossy tart that is not only more attractive but tastier, too.
Remarks
If you do not want to make the rhubarb syrup, you can finish the tart with an apricot glaze.
Keeping: 1 or 2 days in the fridge.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 540 RDI=210 % | 2,930 RDI=280 % | 2,320 RDI=350 % | 19,680 RDI=980 % | 82,400 RDI: 980 % |
| Per 100 g | 40 RDI=10 % | 200 RDI=20 % | 160 RDI=20 % | 1,360 RDI=70 % | 5,680 RDI: 70 % |
How much will it cost?
- For 1 tart : 5.30 €
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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: Stewed rhubarb, How to prepare rhubarb, Breton apple and rhubarb tart , Rhubarb-hazelnut 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, Strawberry Verveine Tart , Lemon and lime custard tart, Pear and lime meringue pie, How to roll out pastry for a tart, ... See them all 42
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Apple-almond shortbread tart, Apple amandine tarts from Brélès, Mirlitons, Apricot and almond cream tart, Plum tart, ... See them all 15
Caster sugar
Like these other recipes: Tea and white chocolate biscuits, Chocolate and vanilla crème brûlée, Quince compote, Clafoutis "Marie-Antoinette", Chocolate eclairs, ... See them all 352
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