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 : FX (François-xavier)
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 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

Sensations

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

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

⅔ Cup Neutral Glaze (200 grams). For the recipe, see HERE

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)

1 pinch of Salt

1.6 Gelatin Sheets

Topping

¾lbs Rhubarb (324 grams)

some Sugar

½ Cup Neutral Glaze (162 grams). For the recipe, see HERE

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 pinch of Salt

2.6 Gelatin Sheets

Topping

1 lbs 3 oz Rhubarb (528.9 grams)

some Sugar

1 Cup Neutral Glaze (264.4 grams). For the recipe, see HERE

For 1 tart, 10.23" (or 10 15/64" or 26 cm) in diameter

Dough

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

Almond Cream

⅓ Cup Butter (67.6 grams)

⅓ Cup Sugar (67.6 grams)

1.2 Eggs. 2 Tablespoons or 60 grams

⅔ Cup Almond Flour (67.6 grams)

A few drops of Almond Extract

Rhubarb Jam

2 lbs Rhubarb (912.6 grams)

⅓ Cup Water (67.6 grams)

1 ⅓ Cup Sugar (304.2 grams)

1 pinch of Salt

3.3 Gelatin Sheets

Topping

1 ½lbs Rhubarb (676 grams)

some Sugar

1 ¼ Cup Neutral Glaze (338 grams). For the recipe, see HERE

For 1 tart, 11.02" (or 11 1/32" or 28 cm) in diameter

Dough

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

Almond Cream

⅓ Cup Butter (78.3 grams)

⅓ Cup Sugar (78.3 grams)

1.4 Eggs. 3 Tablespoons or 70 grams

¾ Cup Almond Flour (78.3 grams)

A few drops of Almond Extract

Rhubarb 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 Salt

3.8 Gelatin Sheets

Topping

1 ¾lbs Rhubarb (783.9 grams)

some Sugar

1 ⅓ Cup Neutral Glaze (391.9 grams). For the recipe, see HERE

You will need...

Stainless Steel Mixing Bowl

Pastry Brush

Silicone Brush, Heat Resistant for Pastry and Barbecue

Good Grips Y Peeler

Good Grips Swivel Peeler

Immersion Multi-Purpose Hand Blender

Immersion Hand Blender Bamix

Food Wrap

Tart Ring 8″

Tart Ring 8 inch

Perforated Baking Pan

Silicone Baking Mat

Perforated Baking Mat

Wilton Offset Spatula

Japanese Mandoline Slicer

Multi Blade Adjustable Mandoline

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)

Good Grips Y Peeler

Good Grips Swivel Peeler

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

Immersion Multi-Purpose Hand Blender

Immersion Hand Blender Bamix

Stainless Steel Mixing Bowl

Food Wrap

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

Tart Ring 8″

Tart Ring 8 inch

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

Perforated Baking Pan

Silicone Baking Mat

Perforated Baking Mat

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

Wilton Offset Spatula

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

Japanese Mandoline Slicer

Multi Blade Adjustable Mandoline

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)

Clear Glaze

Mirror Glaze

Pastry Brush

Result

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!!!!

The 7 other recipes of Tarts

Pierre Hermé’s Fig, Raspberries and Port Tart

The Washington Apple (Le Meilleur Pâtissier, episode 2)

Claire Heitzler’s Rhubarb Strawberry Tart

Christophe Michalak’s Key Lime Pie
Pierre Hermé’s Fig, Raspberries and Port Tart
The Strawberry Tart
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Stéphane Glacier’s Parisian Flan Pie
Nantua’s Tart (Rhubarb Raspberry)
Claire Heitzler’s Rhubarb Strawberry Tart

The result and the pix

Readers' Photos

Breizh69

“Merci pour votre très bon site et cette belle excellente recette Pouvez vous donner les quantités pour une tarte de 28cm ?“