Recipes, Desserts

Rhubarb tart

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Rhubarb tart

For 8 people

Difficulty: medium

Price: medium

Preparation time: 2 h

Cooking time: 35 min

Resting time: 4 h

Ingredients

For the almond sweet pastry

  • 250 g of wheat flour (T55 preferably)
  • 30 g of almond flour
  • 90 g of powdered sugar
  • 2 g of salt (1/2 teaspoon)
  • 120 g of cold unsalted butter
  • 1 large egg

For the almond cream

  • 35 g of softened butter
  • 35 g of powdered sugar
  • 35 g of almond flour
  • 1 small egg

For the finishing touches

  • 1 kg of rhubarb
  • 50g of sugar
  • 100g of strawberries
  • 1 vanilla pod 

Ustensils

Preparing the almond sweet pastry dough

To be prepared the day before.

Place the flour, almond flour, salt, and powdered sugar in your stand mixer bowl. Mix.

Then add the butter cut into pieces and mix on low speed (2 on a scale of 6) until you get a sandy texture. Add the egg.

Mix at medium speed until you obtain a homogeneous dough, then stop immediately.

Chill in the refrigerator for at least one hour (ideally overnight).

Preheat your oven to 170°C.

Roll out your dough using a rolling machine, line your tart mold, and bake for 18 minutes (if possible, cover the dough with parchment paper and ceramic baking weights).

Let cool.

Preparing the almond cream

Mix the butter, powdered sugar, and almond flour until you obtain a smooth, homogeneous mixture.

Add the egg. Mix.

Pour the almond cream onto the pre-baked tart shell.

Spread the cream using a small offset spatula.

Bake at 170°C for about 15 minutes, until your almond cream is golden.

Let cool on a wire rack.

For the finishing touches

Peel the rhubarb using a knife.

Cut part of it into identical diamond shapes, enough to fully cover the surface of your tart. Set these diamonds aside.

Place the remaining roughly chopped rhubarb in a saucepan with the strawberries and 50 g of sugar.

Cook into a compote for 10 to 15 minutes; you should obtain a very soft texture.

Pass through a fine chinois (drum sieve) and let the compote cool.

Pour the juice into a pan, add the vanilla pod split in half and scraped to extract the seeds. (Optionally add the 20 g of sugar if your rhubarb is very acidic.)

Cook over low heat for 5 minutes, then add your rhubarb diamonds. Coat them with syrup and cook over medium-low heat for 10 minutes. They should be cooked but still hold their shape. Let cool.

Spread the compote over the tart base.

Finally, arrange your rhubarb diamonds on top.

More about Emma :

Emma, Casserole & Chocolat
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After a career in industry, Emmanuelle decided to fully commit herself to her real passion — baking for her nearest and dearest.

She created her blog Casserole&Chocolat (www.casseroleetchocolat.fr) in 2017 and posts all her recipes there. These include sweet and savoury treats and breads, all using a traditional approach and local and seasonal produce. Emmanuelle has a gourmet openness to world cuisine and fills her baking with accents redolent of spices to take your taste buds on a journey.

Emmanuelle has collaborated with De Buyer for several years now, using their innovative utensils in her baking.

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