For a long time now, I have been hearing amazing things about the rhubarb tart by French pastry chef Philippe Conticini. This tart is supposed to be THE tart that will make you love rhubarb. It is filled with sweetly stewed rhubarb that sits atop a thin layer of almond paste, and is covered with caramelized rhubarb stripes. I love how visually appealing this rhubarb tart looks! Conticini’s recipe is quite complicated, so I have worked to simplify it while keeping the flavors and visual appeal. The result is a pretty delicious tart!
A note about rhubarb
Rhubarb is good for you! It is packed with dietary fiber, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese and magnesium. However, it is important to note that only the red stalks are eatable. The green leaves are not eatable, in fact they are actually poisonous. Usually leaves are already removed from the stalks you buy at the grocery store. However, if you buy stalks that still have their green leaves, it is very important you remove those leaves and toss them in the garbage.
For the stewed rhubarb, you can either use fresh rhubarb that you peel and slice yourself, or you can buy frozen rhubarb already peeled and sliced. However, for the topping of rhubarb stripes, you will need stalks of fresh rhubarb.
A few notes about the recipe
As mentioned before, I have simplified Conticini’s recipe. Conticini uses a special crust especially for this tart. However, his crust, though delicious, is very difficult to work with, so I decided to just use a standard sweet tart crust (the French “pate brisée”). You can view my recipe here. Alternatively, you could use a store-bought sweet pie crust.
Conticini’s rhubarb tart is filled with a layer of almond paste and a layer of sweetly stewed rhubarb. For the almond paste, I used a simplified version, as recommended in well-known French blog “C’est ma Fournée!”. For the stewed rhubarb, I used the original recipe, but with US gelatin powder and a little less sugar.