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Philippe Conticini’s Rhubarb Tart
2019-06-20
- This Recipe
- Chef: Philippe Conticini
- Cuisine: French Cuisine
- Course: Dessert, Tart
- Difficulty: Experienced
- Category: Course
- This Post
- Author : François (FX)
- Category: Recipe
- Posted on: Thursday June 20, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Almond extract, Neutral gel, Shortcrust Pastry, Almond powder, Rhubarb,
- Book
- Sensations
- Print This Recipe
-
Print
La version Française se trouve ICI |
A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini Don't forget to share your photos once you tried this recipe! HERE |
About this recipeAfter 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 ! |
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 | 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 recipeI modified a few things...
|
Ingredients
 | For 1 tart, 7.87" (or 7 7/8" or 20 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream 3 Tablespoons Butter (40 grams)3 Tablespoons Sugar (40 grams)¾ Egg. 1 Tablespoon or 37 grams½ Cup Almond Flour (40 grams)A few drops of Almond ExtractRhubarb Jam 1 lbs 3 oz Rhubarb (540 grams)3 Tablespoons Water (40 grams)¾ Cup Sugar (180 grams)1 pinch of Salt2 Gelatin SheetsTopping 1 lbs 14 oz Rhubarb (400 grams)some SugarSome Neutral glaze |
For 1 tart, 7.08" (or 7 3/32" or 18 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream 2 Tablespoons Butter (32.4 grams)2 Tablespoons Sugar (32.4 grams)0.6 Egg. 1 Tablespoon or 30 grams⅓ Cup Almond Flour (32.4 grams)A few drops of Almond ExtractRhubarb Jam 1 lbs Rhubarb (437.4 grams)2 Tablespoons Water (32.4 grams)⅔ Cup Sugar (145.8 grams)1 pinch of Salt1.6 Gelatin SheetsTopping ¾lbs Rhubarb (324 grams)some SugarSome Neutral glaze |
For 1 tart, 9.05" (or 9 1/16" or 23 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream 4 Tablespoons Butter (52.8 grams)4 Tablespoons Sugar (52.8 grams)0.9 Egg. 2 Tablespoons or 45 grams½ Cup Almond Flour (52.8 grams)A few drops of Almond ExtractRhubarb Jam 1 lbs 9 oz Rhubarb (714.1 grams)4 Tablespoons Water (52.8 grams)1 Cup Sugar (238 grams)1 pinch of Salt2.6 Gelatin SheetsTopping 1 lbs 3 oz Rhubarb (528.9 grams)some SugarSome Neutral glaze |
For 1 tart, 10.23" (or 10 15/64" or 26 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream ⅓ Cup Butter (67.6 grams)⅓ Cup Sugar (67.6 grams)1.2 Eggs. 2 Tablespoons or 60 grams⅔ Cup Almond Flour (67.6 grams)A few drops of Almond ExtractRhubarb Jam 2 lbs Rhubarb (912.6 grams)⅓ Cup Water (67.6 grams)1 ⅓ Cup Sugar (304.2 grams)1 pinch of Salt3.3 Gelatin SheetsTopping 1 ½lbs Rhubarb (676 grams)some SugarSome Neutral glaze |
For 1 tart, 11.02" (or 11 1/32" or 28 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream ⅓ Cup Butter (78.3 grams)⅓ Cup Sugar (78.3 grams)1.4 Eggs. 3 Tablespoons or 70 grams¾ Cup Almond Flour (78.3 grams)A few drops of Almond ExtractRhubarb Jam 2 lbs 5 oz Rhubarb (1.05 kilograms)⅓ Cup Water (78.3 grams)1 ½ Cup Sugar (352.7 grams)1 pinch of Salt3.8 Gelatin SheetsTopping 1 ¾lbs Rhubarb (783.9 grams)some SugarSome Neutral glaze |
You will need...
Steps
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
3. Add in the
4.
Cook while stirring
5. Then, Conticini says to continue cooking for
Water
(3 Tablespoons or 40 g), theSugar
(¾ Cup or 180 g) and theSalt
(1 pinch)3. Add in the
Rhubarb
(1 lbs 3 oz or 540 g)4.
Cook while stirring on medium heat
for20 minutes
5. Then, Conticini says to continue cooking for
30 minutes
, until the water has evaporated
6. Bloom the
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
Gelatin
(2 Gelatin Sheets) in a bowl filled with cold water7. 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
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
14.
Place in the refrigerator for at least 30 minutes
The Almond Cream |
17. Let the
18. Once the butter is soft, beat the
19. Add in the
20. Add in the
Butter
(3 Tablespoons or 40 g) soften at room temperature for1 hour
18. Once the butter is soft, beat the
Butter
(3 Tablespoons or 40 g) and theSugar
(3 Tablespoons or 40 g) with a spatula19. Add in the
Eggs
(¾) and mix20. Add in the
Almond Flour
(½ Cup or 40 g), theAlmond Extract
(A few drops) and mix
21. Spread the almond cream onto the tart shell
22.
Bake for
22.
Bake for 15 minutes
23. You will notice that the cream "inflates" during baking and then "deflates" after baking
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
25. Then let the dough sit in the fridge for
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
27. Pour onto the baked tart shell
28. Spread evenly
Topping |
29. Slice the
30.
You may use a knife as well. Make sure the slices are 0.19" (or 13/64" or 0.5 cm) thick
Rhubarb
(1 lbs 14 oz or 400 g) with a "mandoline", to get slices 0.19" (or 13/64" or 0.5 cm) thick30.
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
33. Bake in the oven at 320 °F / 160 °C for
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
35.
Freeze36. 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. To make the tart shiny, you may brush Neutral glaze
ResultThat's it ! Place in the refrigerator for at least 2 hours |
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You may keep in the fridge for 1 day, 2 days maximum |
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Sooooo goooood!!!! |
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The 2 other recipes of Tarts   |
The result and the pix
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Readers' Photos
Breizh69
Marco
“Merci pour votre très bon site et cette belle excellente recette Pouvez vous donner les quantités pour une tarte de 28cm ?“
Marco
Share Your Photos
Cooking with the same Chef ?
All recipes of Philippe Conticini |
   |
Recipes from the same Book!
All recipes from the book " Sensations" |
Cooking with the same ingredients ?
What else to cook with Almond extract |
   |
What else to cook with Shortcrust Pastry |
What else to cook with Almond powder |
What else to cook with Rhubarb |
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Conticini's Lemon Shortcrust Pastry
3 Tablespoons Butter (40 g)
3 Tablespoons Sugar (40 g)
¾ Egg
½ Cup Almond Flour (40 g)
A few drops of Almond Extract
1 lbs 3 oz Rhubarb (540 g)
3 Tablespoons Water (40 g)
¾ Cup Sugar (180 g)
1 pinch of Salt
2 Gelatin Sheets
1 lbs 14 oz Rhubarb (400 g)
some Sugar
Some Neutral glaze
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