Description
A delicious rhubarb tart made with a buttery French pâte sablée, a rich almond cream filling, and fresh rhubarb arranged in a beautiful geometric pattern. Perfect for spring and early summer. (One 8–10 inch / 20–24 cm tart.)
Ingredients
Shortcrust Pastry
- 250 g (2 cups) all-purpose flour
- 80 g (1/3 cup) powdered sugar
- 40 g (1/3 cup) almond flour
- 1 pinch salt
- 125 g (1 stick + 1 tbsp) unsalted butter - cold and diced
- 1 large egg - room temperature
Almond Cream
- 50 g (3 1/2 tbsp or 1/4 cup) unsalted butter - softened
- 50 g (1/4 cup) granulated sugar
- 1 large egg - room temperature
- 1 pinch salt
- 1 tsp vanilla extract
- 50 g (1/2 cup) almond flour
Topping
- 4–5 rhubarb stalks: washed and trimmed
- Whipped Cream (Optional)
- 200 ml (2/3 cup) heavy cream - cold
- 2–3 tbsp powdered sugar
Instructions
- Mix the flour, almond flour, powdered sugar, and salt, then rub in the cold butter until the mixture resembles coarse crumbs.
- Add the egg and mix just until a smooth dough forms. Chill for 30 minutes, then roll out the dough, line an 8–10 inch tart pan, prick the base, and freeze while preparing the filling.
- Beat the softened butter and sugar until creamy, then mix in the egg, vanilla, salt, and almond flour until smooth.
- Spread the almond cream evenly over the chilled tart shell.
- Cut the rhubarb into even diamond-shaped pieces and arrange them in a geometric pattern over the almond cream.
- Bake in a preheated 350°F (180°C) oven for 35–40 minutes until the crust is golden and the rhubarb is tender.
- Whip the cold heavy cream with the powdered sugar until stiff peaks form.
- Cool the tart completely before dusting with powdered sugar and serving with whipped cream or strawberry rhubarb compote.
Notes
Storage: Store the rhubarb tart covered in the refrigerator for up to 3 days.
Tips:
- Keep the butter cold: It creates a crisp, buttery crust.
- Freeze before baking: This helps the tart keep its shape.
- Use even rhubarb pieces: They bake more evenly and create a neater pattern.
- Don't peel the rhubarb: Young stalks are tender and keep their beautiful color.
- Cool before slicing: The filling will set and the slices will be cleaner.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Tart, dessert, cake
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 539
- Sugar: 16.2 g
- Sodium: 484.7 mg
- Fat: 34.9 g
- Carbohydrates: 42.6 g
- Protein: 12.9 g
- Cholesterol: 86.3 mg