A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini
About this recipe
After this tart of Claire Heitzler, I will now show you a different tart recipe, which will satisfy even more those who like rhubarb
This is another recipe that I show you that uses rhubarb, an ingredient that I am starting to enjoy !
This rhubarb tart is not only delicious, it is also beautiful...
Source of the recipe
A recipe that I found in the book of Conticini " Sensations".
To purchase online, see HERE
A great book with top French pastry recipes, yet easy and all delicious
The recipe is on page 256
Modifications to the original recipe
I modified a few things...
● Philippe Conticini uses an almond cream that takes too long to make. I use my own almond cream which is fast and delicious !
The Rhubarb Confit (Jam)
1. Start with the Rhubarb Confit : Peel and cut into chunks the Rhubarb (1 lbs 3 oz or 540 g) (discard the peeled outer fibers)
2. In a saucepan, cook the Water (3 Tablespoons or 40 g), the Sugar (¾ Cup or 180 g) and the Salt (1 pinch)
3. Add in the Rhubarb (1 lbs 3 oz or 540 g)
4. Cook while stirring on medium heat for 20 minutes
5. Then, Conticini says to continue cooking for 30 minutes, until the water has evaporated
6. Bloom the Gelatin (2 Gelatin Sheets) in a bowl filled with cold water
7. Add the bloomed gelatin into the warm rhubarb jam
8. Mix with an immersion blender (sometimes called 'hand blender')
9. Wrap airtight
10. Place in the refrigerator to cool down the jam
The tart shell
11. Then, it's time to do the Lemon Shortcrust Pastry : The recipe is HERE. In fact, Philippe Conticini recommends to do it the day before, if you can.
12. let the dough rest (wrapped) in the fridge for at least 2 hours
13. Roll out the dough and line a mold.
14. Place in the refrigerator for at least 30 minutes
15. Prick INGR_TXTARTONLY_PAT1 with a fork
16. 
Bake in preheated oven at 320 °F / 160 °C for 10 minutes
The Almond Cream
17. Let the Butter (3 Tablespoons or 40 g) soften at room temperature for 1 hour
18. Once the butter is soft, beat the Butter (3 Tablespoons or 40 g) and the Sugar (3 Tablespoons or 40 g) with a spatula
19. Add in the Eggs (¾) and mix
20. Add in the Almond Flour (½ Cup or 40 g), the Almond Extract (A few drops) and mix
21. Spread the almond cream onto the tart shell
22. Bake for 15 minutes
23. You will notice that the cream "inflates" during baking and then "deflates" after baking
24. Take out of the oven and let cool down at room temperature for 30 minutes
25. Then let the dough sit in the fridge for 1 hour
26. Take the Rhubarb jam out of the fridge, and whisk to soften
27. Pour onto the baked tart shell
28. Spread evenly
Topping
29. Slice the Rhubarb (1 lbs 14 oz or 400 g) with a "mandoline", to get slices 0.19" (or 13/64" or 0.5 cm) thick
30. You may use a knife as well. Make sure the slices are 0.19" (or 13/64" or 0.5 cm) thick
31. Lay on a tray evenly
32. Sprinkle some Sugar
33. Bake in the oven at 320 °F / 160 °C for 8 minutes or more. The rhubarb must be very tender
Assembling (1st Option)
34. Flatten the slices by pushing down with a tray
35. Freeze
36. Lay a tart ring and cut to shape a perfect circle
37. Freeze again
38. Lay this "rhubarb ring" onto the tart
Assembling (2nd Option)
39. The other option, which is easier, is to lay the rhubarb slices onto the tart and cut with scissors
Glazing
40. Warm the Neutral Glaze (⅔ Cup or 200 g) to make it liquid, but it must not be hot
41. You may find some online: To purchase online, see HERE
42. You may also make it yourself: The recipe is HERE
43. To make the tart shiny, you may glaze with the Neutral Glaze (⅔ Cup or 200 g)
That's it !
Place in the refrigerator for at least 2 hours
You may keep in the fridge for 1 day, 2 days maximum
Sooooo goooood!!!!
