It is rhubarb season and we couldn’t be more excited to make our first sweet tart of the year with some from our local farmers’ market!
If you have never tried rhubarb, it is pretty sour and when used in desserts, it tastes very much like citrus. So if you love lemon/lime desserts as much as we do- rhubarb is definitely for you.
Between the buttery crust, the creamy texture of the almond filling, and the beautiful color of the rhubarb: this tart would definitely be the perfect ending to a summer outdoor meal. Impress your loved ones with our easy and delicious recipe! Don’t feel intimidated by the pâte brisée- check out our recipe and make your own in a few minutes or buy a premade crust.
Baking eliminates the natural bitterness of the rhubarb, but maintains its nice tanginess and gives it this soft texture that goes perfectly with the creamy filling. The amount of sugar can be adjusted based on your taste and based on whether the pâte brisée includes some already (ours doesn’t).
You will find dozens of design ideas out there. We decided to go for lines and squares, and while it took us a bit of time to make, we loved the stunning and colorful result!
Tarte à la rhubarbe • Rhubarb tart
Course: DessertCuisine: FrenchDifficulty: Easy1
tart20
minutes30
minutes50
minutesA sweet and tart dessert (think key lime pie) with a buttery crust and creamy filling.
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Ingredients
300 g 300 pâte brisée or premade tart crust
4 4 rhubarb stalks of similar width
50 g 50 butter at room temperature
80 g 80 sugar
100 g 100 almond flour
1 1 egg
Directions
- If using pâte brisée, roll it out the on the counter and make sure that it is a bit larger than the tart pan you are using.
If you’re using a pre-made tart crust, skip the steps related to blind-baking the crust. - Place the pâte brisée on top of the tart pan, make sure that it is reaching all sides/corners, and use a rolling pin to press on the edges to cut the dough that sticks out. You can also press with your fingers but I found the rolling pin method to be more “clean”.
- Using a fork, poke the crust. This will allow the steam to escape so that the crust doesn’t puff up in the oven.
- Place the pan in the freezer for 20 minutes. Preheat oven at 175°C/350°F.
- In the meantime, in a large bowl, mix almond flour, butter, sugar, and egg until smooth using a spatula. Make sure that the butter is at room temperature.
Once smooth, set aside in the fridge. - Wash the rhubarb stalks, then cut in the shape that you need for your desired design- we recommend ours or you can scroll though Google to find some ideas!
Set your rhubarb pieces aside. - After the crust has finished its time in the freezer, add pie weights to it and blind-bake for 15 minutes. After 15 minutes, remove the weights and blind-bake for another 5 minutes. Keep the oven running.
- Take the tart pan out of the oven and let it cool down for 15 minutes.
- Once it has cool down, spread the almond filling evenly inside the tart crust.
- Place the rhubarb pieces on the filling based on your desired design.
- Bake for 30 minutes at 175°C/350°F.
- Let the tart cool down to room temperature. This will allow the almond filling to set.
If you are planning to serve the tart more than a few hours after baking, I recommend placing it in the fridge once it is at room temperature. Take it out of the fridge and let sit at room temperature 30 minutes before serving.
Optional: before serving, sprinkle some powdered sugar on top before serving.
Recipe Video
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