1 h 15 min

French Rhubarb Tart

Name: French Rhubarb Tart
Cook time: 1 h 15 min
Yield: 4
Ingredients: x 4.00 rhubarb stalks of the same width; For the dough:; 230.00 g Flour; 130.00 g Charentes-Poitou Butter PDO; 75.00 g icing sugar; 60.00 g almond powder; x 1.00 egg; For the almond cream:; 70.00 g Guadeloupe Cane Sugar; 60.00 g melted butter; 70.00 g ground almonds; x 1.00 egg; 1.00 pod Tahitian Vanilla

By Géraldine Leverd, Food Blogger

Rhubarb Tart is very popular in the Lorraine region of France, near Germany. The temperature and soil type facilitate the growth of French rhubarb. This graphic rhubarb tart is as easy as beautiful.

Ingredients For

rhubarb stalks of the same width x 4
For the dough:
Flour 1.50 cup
Charentes-Poitou Butter PDO

0.75 cup See the article
icing sugar 0.75 cup
almond powder 0.50 cup
egg x 1
For the almond cream:
Sweet products

Guadeloupe Cane Sugar

0.35 cup See the article
melted butter 0.25 cup
ground almonds 0.50 cup
egg x 1
Sauces & condiments

Tahitian Vanilla

1 pod See the article

Find French products near you

Preparation

In a bowl, mix the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Roll out the dough roughly and wrap it in cling film. Place it in the refrigerator while you prepare the rest of the tarte.
Preheat the oven to 175°C (convection)

For the almond cream, start by melting the butter over low heat. In a bowl, pour the sugar, almond powder, egg, butter and vanilla extract. Mix well.

Wash your rhubarb stalks and remove the ends. To enhance the colorful gradation of this graphic rhubarb tart, it is best to leave the rhubarb stalks as is. However, if you want to peel the rhubarb stalks, you can peel the bottom of the stalks only.

Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide. There is no need to drain them in sugar, again to preserve the color of the rhubarb.

Remove the dough from the refrigerator and roll it out with a rolling pin. Form a circle about 3 cm larger than your tart pan. Then place your circle of dough in the buttered and floured tart pan or lined with baking paper. Bake the sweet dough in the oven for 10 minutes.

Remove the dough from the oven and let it cool for a few minutes. Spread the almond cream and place the rhubarb pieces in a geometric pattern with a gradient of colors. Bake the rhubarb tart for 30-40 minutes.