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!

rhubarb 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.

Print Recipe
Rhubarb Tart
rhubarb tart
Course Dessert
Prep Time 30 min­utes
Cook Time 85 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Crust and Stewed Rhubarb Fill­ing
Almond Paste Fill­ing
Top­ping (Rhubarb Stripes)
Course Dessert
Prep Time 30 min­utes
Cook Time 85 min­utes
Serv­ings
peo­ple
Ingre­di­ents
Crust and Stewed Rhubarb Fill­ing
Almond Paste Fill­ing
Top­ping (Rhubarb Stripes)
rhubarb tart
Instruc­tions
  1. If you are not using a store-bought pie crust, pre­pare the tart crust and set aside.
  2. Start with the stewed rhubarb (you can even pre­pare it the day before). If using fresh rhubarb, peel the rhubarb using a veg­etable peel­er, and slice it. Place the rhubarb slices in a pot with the sug­ar and water, heat on low heat, stir­ring from time to time, for about 50 min­utes. Note: if using frozen rhubarb, you will need to use a lit­tle bit more water (see ingre­di­ents list).
    rhubarb slices for stewed rhubarb
  3. In the mean­time, pour 1 oz. cold water in a small bowl. Add 1 enveloppe gelatin pow­der. Mix and set aside.
    gelatin in water for stewed rhubarb
  4. Once the stewed rhubarb is done (see pic­ture), take it off the stove, add the gelatin and mix. Set it aside. If doing it the day before, place it in a cov­ered con­tain­er in the fridge.
    stewed rhubarb
  5. Unroll your tart crust to fit your tart pan (lined with parch­ment paper). Pre­heat oven to 350 degrees Fahren­heit. Bake tart crust (with noth­ing on it) for 15 min­utes at 350 degrees Fahren­heit.
  6. Next, pre­pare the almond paste. In a mix­ing bowl, mix 1 oz. soft­ened but­ter with 1 oz. pow­dered sug­ar. Add 1 oz. egg (this is about 1/2 of a large egg- note: we need both egg white + yolk) and 1 oz. almond flour. You can add 1 tea­spoon of imi­ta­tion rum extract if you wish. Mix with a wood­en spoon.
    almond paste for rhubarb tart
  7. Spread the almond paste on the crust, and bake for 15 min­utes at 350 degrees Fahren­heit (oven already pre­heat­ed). (pic­ture is of baked almond paste).
    baked almond paste in tart
  8. Take your tart with almond paste out of the oven. Pour the stewed rhubarb over the almond paste. Use a spat­u­la to even up the fill­ing. Set aside.
    stewed rhubarb filling in tart
  9. With a knife, cut 4 rhubarb stalks in mul­ti­ple hor­i­zon­tal stripes. Do not make the stripes too thin as they will get thin­ner when you bake them. See pic­ture.
    cutting rhubarb stripes
  10. Place the rhubarb stripes on a bak­ing pan cov­ered with parch­ment paper. Sprin­kle gen­er­ous­ly with lots of gran­u­lat­ed sug­ar. See pic­ture. Bake in oven for 20 min­utes at 370 degrees Fahren­heit. The stripes should become translu­cent.
    rhubarb stripes on pan with sugar
  11. Place the stripes over the tart’s fill­ing (see pic­ture).
    rhubarb stripes on filling
  12. With scis­sors, trim the edges (cut any excess rhubarb). Enjoy the tart cold.
    rhubarb tart
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Bon Appétit!

French Mom

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Rhubarb Tart
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