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Philippe Conticini’s Rhubarb Tart

2019-06-20
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday June 20, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
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

Rhubarb Tart


This is another recipe that I show you that uses rhubarb, an ingredient that I am starting to enjoy !

Rhubarb Tart


This rhubarb tart is not only delicious, it is also beautiful...

Rhubarb Tart

Rhubarb Tart

Source of the recipe

A recipe that I found in the book of Conticini " Sensations".

To purchase online, see HERE
Rhubarb Tart
A great book with top French pastry recipes, yet easy and all delicious
Rhubarb Tart

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 !


Ingredients

Rhubarb Tart

For 1 tart, 7.87" (or 7 7/8" or 20 cm) in diameter

 

 Dough

Conticini's Lemon Shortcrust Pastry. For the recipe, click HERE

 Almond Cream

3 Tablespoons Butter (40 grams)

3 Tablespoons Sugar (40 grams)

¾ Egg. 1 Tablespoon or 37 grams

½ Cup Almond Flour (40 grams)

A few drops of Almond Extract

 Rhubarb Jam

1 lbs 3 oz Rhubarb (540 grams)

3 Tablespoons Water (40 grams)

¾ Cup Sugar (180 grams)

1 pinch of Salt

2 Gelatin Sheets

 Topping

1 lbs 14 oz Rhubarb (400 grams)

some Sugar

Some Neutral glaze

For 1 tart, 7.08" (or 7 3/32" or 18 cm) in diameter

 

 Dough

Conticini's Lemon Shortcrust Pastry. For the recipe, click HERE

 Almond Cream

2 Tablespoons Butter (32.4 grams)

2 Tablespoons Sugar (32.4 grams)

0.6 Egg. 1 Tablespoon or 30 grams

⅓ Cup Almond Flour (32.4 grams)

A few drops of Almond Extract

 Rhubarb Jam

1 lbs Rhubarb (437.4 grams)

2 Tablespoons Water (32.4 grams)

⅔ Cup Sugar (145.8 grams)

0.8 pinch of Salt

1.6 Gelatin Sheets

 Topping

¾lbs Rhubarb (324 grams)

some Sugar

Some Neutral glaze

For 1 tart, 9.05" (or 9 1/16" or 23 cm) in diameter

 

 Dough

Conticini's Lemon Shortcrust Pastry. For the recipe, click HERE

 Almond Cream

4 Tablespoons Butter (52.8 grams)

4 Tablespoons Sugar (52.8 grams)

0.9 Egg. 2 Tablespoons or 45 grams

½ Cup Almond Flour (52.8 grams)

A few drops of Almond Extract

 Rhubarb Jam

1 lbs 9 oz Rhubarb (714.1 grams)

4 Tablespoons Water (52.8 grams)

1 Cup Sugar (238 grams)

1.3 pinches of Salt

2.6 Gelatin Sheets

 Topping

1 lbs 3 oz Rhubarb (528.9 grams)

some Sugar

Some 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)
Rhubarb TartRhubarb Tart

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
Rhubarb TartRhubarb TartRhubarb TartRhubarb Tart

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
Rhubarb TartRhubarb TartRhubarb TartRhubarb Tart

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

Rhubarb TartRhubarb Tart

13. Roll out the dough and line a mold.

14.  Place in the refrigerator for at least

30 minutes

Rhubarb TartRhubarb TartRhubarb TartRhubarb TartRhubarb TartRhubarb Tart

15. Prick the dough with a fork

16.  Bake in preheated oven at 320 °F / 160 °C for

10 minutes

Rhubarb TartRhubarb Tart

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
Rhubarb TartRhubarb Tart

21. Spread the almond cream onto the tart shell

22.  Bake for

15 minutes

Rhubarb TartRhubarb Tart

23.  You will notice that the cream "inflates" during baking and then "deflates" after baking
Rhubarb Tart

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

Rhubarb TartRhubarb Tart

26. Take the Rhubarb jam out of the fridge, and whisk to soften

27. Pour onto the baked tart shell

28. Spread evenly
Rhubarb TartRhubarb TartRhubarb TartRhubarb TartRhubarb Tart

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
Rhubarb TartRhubarb Tart

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
Rhubarb TartRhubarb Tart

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
Rhubarb TartRhubarb TartRhubarb TartRhubarb TartRhubarb TartRhubarb Tart

38. Lay this "rhubarb ring" onto the tart
Rhubarb TartRhubarb 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
Rhubarb Tart


Result

That's it !

Place in the refrigerator for at least

2 hours



Rhubarb Tart


You may keep in the fridge for 1 day, 2 days maximum

Rhubarb Tart


Sooooo goooood!!!!

Rhubarb Tart

The result and the pix





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Cooking with the same Chef ?

All recipes of Philippe Conticini

Recipes from the same Book!

All recipes from the book " Sensations"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Almond extract


What else to cook with Sweet Tart Dough


What else to cook with Almond powder


What else to cook with Rhubarb

Rating:
4.3 / 5
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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweet Tart Dough

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



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