Rhubarb tart
Delicious easy rhubarb tart recipe made with a sweet shortcrust dough filled with an almond cream (frangipane cream) and rhubarb stalks (for a 8 - 10 inch tart)
Equipment
- large bowl
- medium bowl
- Rolling Pin
- Parchment paper
- Cling film
- 8 - 10 inch / 20 - 24 cm perforated tart ring or tart pan with removable bottom
- Fork
- Hand whisk or electric mixer
- Angled spatula
- Electric whisk
Ingredients
Shortcrust dough
- 250 g all purpose flour 1 ⅔ cup
- 80 g powdered sugar ⅓ cup
- 40 g almond flour ⅓ cup
- 1 pinch salt
- 125 g unsalted butter 1 stick + 1 tbsp, diced and cold
- 1 egg room temperature
Almond cream (frangipane)
- 50 g unsalted butter 3 ½ tbsp or ¼ cup, softened
- 50 g powdered sugar ¼ cup
- 1 egg room temperature
- 1 pinch salt
- 1 teaspoon vanilla extract
- 50 g almond flour ½ cup
- 4-5 rhubarb stalks
Homemade whipped cream
- 200 ml heavy cream ⅔ cup, full fat and cold
- 2-3 tablespoons confectioner's sugar
Instructions
Shortcrust
- In a large bowl place the flour, almond meal, sugar and a pinch of salt and add the cold butter pieces and mix with your fingertips until you have a sandy preparation.
- Add the egg and gather the dough with your hands without kneading until you have a smooth and homogeneous ball of dough.
- Cover with cling film and place in the fridge for 30 minutes.
- Take the dough out of the fridge and roll it out with a rolling pin between 2 sheets of parchment paper to a thickness of 3 mm.
- Line a 8 - 10 inch / 20 - 24 cm perforated tart ring or a tart pan with a removable bottom with the shortcrust dough and cut out the excess dough.
- Prick the bottom of the tart with a fork and place in the freezer while preparing the almond cream.
Almond Cream
- Put the softened butter with the sugar in a medium bowl and mix with a hand whisk or electric mixer for about 2-3 minutes until smooth and creamy.
- Add the egg, vanilla extract and pinch of salt and mix again to incorporate.
- Finish by adding the almond meal and mix until you have a smooth and homogeneous cream.
- Take the tart crust out of the freezer and spread the almond cream layer inside and smooth the top with an angled spatula.
- Return to the freezer while preparing the rhubarb.
Shaping the graphic tart
- Wash the rhubarb stalks and cut off the leaves and ends. Do not peel the rhubarb skin.
- With a sharp knife, cut out a first rhombus about 3-4 cm long and use this piece to cut out all the other rhubarb rhombuses.
- Position all the rhombuses to form the graphic style starting in the center, place 5 rhombuses in the center, each end touching to form a flower.
- Repeat until you have your pattern.
- Once you have positioned all the rhombus pieces then move them to the top of the tart starting with the center rhombus.
Baking
- Preheat the oven to 350°F / 180°C and bake the tart for about 35 to 40 minutes until it is golden brown on top and the rhubarb has melted.
- Allow the rhubarb tart to cool completely in its ring before unmolding and moving to a large flat plate.
Homemade whipped cream
- Place the cold heavy cream and confectioners' sugar in a medium bowl.
- Beat with an electric whisk on medium speed for about 3-4 minutes until you have a stiff whipped cream.
- Sprinkle some icing sugar on top of the tart and serve with the whipped cream and a strawberry rhubarb compote or fruit coulis.
Notes
Storage: Approximately 3 to 5 days in the refrigerator and up to 3 months in the freezer.