Recette De Tarte A La Rhubarbe Recipe

There’s something undeniably magical about transforming simple ingredients into a delightful treat, and today, I’m inviting you to join me on a pastry adventure to create a luscious rhubarb tart that’s as rewarding to make as it is to eat. 🍰✨

The combination of fresh rhubarb and vanilla extract makes for a delicious dessert. But the real star of this tart is the pastry.

I love how the buttery richness of the pastry contrasts with the tangy flavor of the tart’s filling. That’s why I think this recipe from Allrecipes is such a winner.

The filling is made with 2 cups of finely chopped fresh rhubarb, 1/2 teaspoon of vanilla extract, and a few other ingredients. The tart’s pastry, however, is somewhat involved.

And that’s where I come in.

Ingredients

• 250g all-purpose flour: Provides structure, rich in carbohydrates, essential for forming the tart base.
• 125g unsalted butter: Adds richness and flakiness, high in fat, enhances flavor.
• 60g granulated sugar: Sweetens the crust, balances tartness from rhubarb, a source of quick energy.
• 500g rhubarb: Tart, high in fiber, adds a refreshing tang and nutrients.
• 150g granulated sugar (for rhubarb): Enhances sweetness, complements rhubarb’s natural acidity.
• 2 tablespoons ground almonds: Adds nuttiness, provides healthy fats and a bit of protein.

Ingredient Quantities

• 250g all-purpose flour
• 125g unsalted butter, chilled and diced
• 60g granulated sugar
• 1 pinch of salt
• 1 egg
• 500g rhubarb, trimmed and cut into 2cm pieces
• 150g granulated sugar (for the rhubarb)
• 2 tablespoons cornstarch
• 2 tablespoons ground almonds
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk or cream (for brushing pastry)

How to Make this

1. Your oven should be set to 180 degrees Celsius (350 degrees Fahrenheit) to preheat. You should prepare a tart pan by greasing it and applying flour.

2. In a very large bowl, mix together the flour, 60 g of sugar, and salt. Toss in the diced, chilled butter and rub it between your fingers mixed with the other ingredients until it resembles coarse crumbs.

3. Add the egg to the flour mixture and mix until the dough forms a cohesive ball. Shape this ball into a disc, then wrap it in cling film and chill for at least 30 minutes before proceeding.

4. Unroll the chilled dough on a floured area to fit the tart pan. Press the dough into the tart pan and trim the edges. Puncture the base with a fork and chill for another 15 minutes.

5. In a big bowl, combine the pieces of rhubarb, sugar 150g, cornstarch, and vanilla extract. Toss and mix until the rhubarb is well coated.

6. Take the tart shell out of the refrigerator and scatter the ground almonds over the bottom.

7. Evenly spoon the mixture of rhubarb into the tart shell.

8. Coat the edges of the tart crust with a mixture of milk and cream to facilitate browning in the oven.

9. In the preheated oven, bake for 35-40 minutes, or until the crust is golden and the filling is bubbling.

10. Let the tart cool a bit before serving. Relish your do-it-yourself rhubarb tart!

Equipment Needed

1. Oven
2. Tart pan
3. Pastry brush
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups and spoons
7. Kitchen scale
8. Fork
9. Rolling pin
10. Cling film (plastic wrap)
11. Sharp knife
12. Cutting board
13. Spatula or spoon (for mixing)

FAQ

• How do I prevent the pastry from becoming soggy?To bake the pastry blind, start by lining it with parchment paper and filling it with baking beans or rice. Bake for about 15 minutes, then remove the weights and continue baking until lightly golden before adding the rhubarb filling.
• Can I use frozen rhubarb for this tart?Indeed, frozen rhubarb can be used. However, it is crucial to ensure that it is completely thawed and any excess liquid has been drained before making use of it.
• Can I substitute the ground almonds?Ground almonds can be replaced with ground hazelnuts or even extra flour if you’re allergic to nuts.
• What if I don’t have vanilla extract?In the absence of vanilla extract, you can replace it with vanilla bean paste or a little vanilla sugar, provided you have either on hand.
• Is it possible to make this tart vegan?A vegan version can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and butter with a vegan alternative.
• How should I store leftovers?Tart that is left over should be stored in the refrigerator in a container that is airtight for as long as 3 days.
• Can I make the tart dough in advance?The dough can be prepared in advance and stored in the refrigerator for no more than 48 hours, or in the freezer for as long as a month. It should always be wrapped tightly.

Recette De Tarte A La Rhubarbe Recipe Substitutions and Variations

To substitute the all-purpose flour, replace it with 250g of whole wheat flour. This will lend your dish an even nuttier flavor and boost the fiber content. For every cup of all-purpose flour called for in a recipe, you can substitute up to one cup of whole wheat flour.
For the no-salt butter: Employ 125 g of coconut oil or a vegan butter for a dairy-free substitute.
To granulated sugar, take 60 g and switch it with coconut sugar, which has an equal weight. If using honey or maple syrup instead, adjust the amount to your liking—these sweeteners are liquids.
For the egg: Use 1 tablespoon of ground flaxseed combined with 3 tablespoons of water as a replacement for a vegan alternative to the egg.
To substitute for the milk or cream (for brushing pastry), use almond milk or soy milk to keep it dairy-free.

Pro Tips

1. To enhance the flavor of your tart crust, consider adding a tablespoon of lemon zest to the dough when mixing the dry ingredients. This will complement the tartness of the rhubarb beautifully.

2. For extra crispiness on the bottom of your tart, blind bake the crust before adding the filling. Line the crust with parchment paper, fill with baking beans or rice, and bake for about 10 minutes. Then remove the weights and bake for another 5 minutes until lightly golden.

3. To prevent a soggy bottom, ensure that the rhubarb filling is not overly wet. After coating the rhubarb with sugar and cornstarch, let it sit for 10-15 minutes, then drain any excess liquid before adding to the tart shell.

4. Experiment with flavor by adding a small pinch of cinnamon or ginger to the rhubarb mixture. This will give the tart an extra layer of depth and warmth, perfect for enjoying in cooler weather.

5. For a glossy finish, lightly brush the warm tart with warmed apricot jam after it comes out of the oven. This will not only add shine but also an extra hint of sweetness.