The Rhubarb is a plant not yet widely used in Italy, but I hope this tart can arouse your curiosity.
Its flavor has always intrigued me and I must admit that I had never prepared it until today.
It really amazed me.
It tastes slightly sour and not sweet …
The Rhubarb Tart is very simple to prepare and I’m sure it will surprise you.
I sincerely hope you have the opportunity to prepare it as soon as possible.
Rhubarb tart
Ingredients
Vanilla short crust pastry
- 1 cup + 2 tbsp (150 g) pastry flour
- 3 tbsp (20 g) almond meal
- 6 tbsp (90 g) soft unsalted butter
- 2/3 cup + 1 tsp (60 g) icing sugar
- 1 small (35 g) whole egg
- 2 pinches of salt
- vanilla powder
Rhubarb compote
- 19.5 oz (550 g) finely chopped rhubarb , (washed and peeled)
- 1/2 cup + 4 tbsp + 1 tsp (165 g) superfine granulated sugar
- 3 tbsp (45 g) water
- 1 tbsp (15 g) fresh lemon juice, sifted
- 1 pinch Fleur de sel
- 5 g gelatin, 200 bloom , (sheets or powder)
Almond filling
- 2 tbsp (30 g) soft unsalted butter
- 2 tbsp (30 g) superfine granulated sugar
- 5 tbsp (30 g) almond meal
- a scant smal (30 g) whole egg
- ½ tbsp (6 g) corn starch, (Maizena)
Caramelized rhubarb sticks
- 10 Rhubarb sticks, (washed and NOT peeled)
- superfine granulated sugar
Extra
- Neutral nappage
Instructions
Vanilla short crust pastry
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, vanilla powder and sifted icing sugar.Add lightly beaten whole egg and mix to combine.
- Add the sifted flour with salt and mix just to combine.
- Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.The day after, roll the dough gently until you have an even 3 mm. thickness.
- Gently ease the dough into the sides of a 7 inches (18 cm) perforated tart ring, using your fingertips to press the pastry into the edges and up the wall of the ring.
- Using the knife, remove the overhanging pastry.Refrigerate for 3 hours, or freeze.
Almond filling
- In a bowl, combine sugar with butter.
- Add almond meal with corn starch and mix to combine.
- Then, add beaten whole egg.Gently combine until you get a smooth mixture.
To bake
- Heat fan oven at 320F - 160°C.
- Bake the tart shell for 15 minutes on a perforated baking tray.
- Out of the oven let the tart shell cool.
- Pour the almond filling in a pastry bag and pipe all the mixture in the shell.
- Smooth the surface with a small spatula and bake for 10 minutes.
- Remove the tart ring and let completely cool.
- Set aside to assemble.
Rhubarb compote
- Soak gelatin in cold water.
- Wash and peel rhubarb sticks and slice.
- In a saucepan, place the rhubarb, the sugar, water, lemon juice and salt.
- Cook on a medium heat for about 30 minutes, stirring constantly (yo have to get a sticky and thick mixture).
- Add melted gelatin and stir to combine.
- Cover with cling film and refrigerate for about 5 hours (I suggest to prepare the compote the day ahead).
Caramelized rhubarb sticks
- Heat fan oven at 320F - 160°C.
- Wash the rhubarb sticks (do not peel them) and with a mandolin slicer, get 0.5 cm thick.
- lengthwise slices (about 20 slices).
- Place the slices on a baking tray, lined with parchment paper or silicone mat, sprinkle with granulated sugar and bake for 20 minutes.
- They will become soft and translucent.
- Remove from the oven and let cool.
- Set aside to assemble.
To assemble
- Soften the rhubarb compote with a wooden spoon.
- Spread the compote on the almond filling and smooth the surface with a small spatula.
- Place the caramelized rhubarb slices side by side over the rhubarb compote.
- With sharp scissors, cut the sticked out part of rhubarb slices.
To serve
- Gently brush the surface of the tart with neutral glaze and stock in the refrigerator until ready to serve.
- Enjoy.
I made this tart and it was superb. Flavours got better after 48hrs in fridge. Thanks for sharing all these wonderful recipes.
thank you so much.
A.