The Queen of Meadows
Exploring the Flavours of French Rhubarb Tart
Rhubarb, characterized by its lengthy crimson stalks and tangy flavour, is a culinary essential in French cuisine during the spring and early summer months. Referred to as "la reine des prés" (the queen of meadows), rhubarb offers a revitalizing tartness that harmonizes splendidly with the sweetness of a tart. Its lively colour and distinctive taste bestow a delightful touch to any dessert.
Experience the simplicity of our French rhubarb tart recipe, which follows the authentic French method of creating this delectable dessert. With a focus on the fundamentals, the difficulty level is quite manageable, especially when you have a grasp of crafting the perfect shortcrust pastry. Fear not, as we will provide step-by-step guidance, complemented by helpful video demonstrations, ensuring a seamless and enjoyable baking experience.
A Guided Baking Adventure
Embark on a delightful baking journey with us, where we offer a video-guided experience filled with helpful hints and advice. Allow us to take you by the hand and expertly guide you through the process.
Ingredients
Shortcrust Pastry
- 130g (9 tbsp) Butter
- 75g (2/3 cup) Powdered Sugar
- 1 Egg
- 230g (1 3/4 cups) Flour
- 60g (1/2 cup) Almond Powder
Almond Cream
- 70g (1/3 cup) Cane Sugar
- 60g (1/4 cup) Melted Butter
- 70g (3/4 cup) Ground Almonds
- 1 Egg
- 1 Bourbon Vanilla Pod
Additionally, you will need approximately 2–3 stalks of same-sized rhubarb.
Ⅰ. To begin, we make a subtle variation to the traditional shortcrust pastry. We combine the 230g (1 3/4 cups) flour and 60g (1/2 cup) almond powder, then add small pieces of 130g (9 tbsp) butter and incorporate one egg into the mixture. After kneading the pastry dough thoroughly, tightly wrap it in plastic wrap and allow it to chill in the refrigerator. For a comprehensive and efficient understanding of the entire process, please refer to the accompanying video demonstration below.
Creating the shortcrust pastry with powdered almonds.
Ⅱ. In a bowl, combine the sugar and almond powder. Next, slowly melt the butter over low heat. Once melted, add the butter to the bowl with the sugar and almond mixture. Mix well. Then, add the egg and vanilla extract to the bowl. Stir all the ingredients together until thoroughly combined.
Making the almond cream with melted butter.
Ⅲ. Begin by washing the rhubarb stalks and removing the ends. For an aesthetically pleasing rhubarb tart, it is recommended to keep the stalks intact, showcasing their vibrant colours. However, if you prefer to peel the stalks, it is advisable to peel only the bottom portion. Next, cut the rhubarb into diamond-shaped pieces and then halve them. Prepare the tart pan and place the dough into it, creating small holes in the dough with a fork as shown in the video. Bake the tart in a preheated oven at 175 °C (347 °F) with the convection setting for approximately 10 to 20 minutes.
Cutting the rhubarb and preparing the tart pan.
Ⅳ. Finally, remove the prebaked tart pan from the oven and proceed to fill it with the almond cream. Adorn the top with the diamond-shaped rhubarb pieces for an elegant touch. Return the tart to the oven and bake it once again for approximately 30 to 40 minutes. And there you have it – voilà! The tart is now complete and ready to be enjoyed. For optimal flavour, it is advisable to allow the tart to cool down completely or refrigerate it for a few hours.
The final stage of assembling the tart.
