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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

https://www.cuisinedaubery.com/recipe/rhubarb-jam-tart/

Philippe Conticini’s Rhubarb Tart

A recipe by Philippe Conticini Thursday June 20, 2019
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4.1
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A delicious Rhubarb Tart by French Pastry Chef Philippe Conticini

FX (François-xavier)

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

Philippe Conticini’s Rhubarb Tart

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

Philippe Conticini’s Rhubarb Tart

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

Philippe Conticini’s Rhubarb Tart

Source of the recipe

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

To purchase online, see HERE

Philippe Conticini’s Rhubarb Tart

A great book with top French pastry recipes, yet easy and all delicious

Philippe Conticini’s Rhubarb Tart


The recipe is on page 256

Philippe Conticini’s Rhubarb Tart

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 !

Philippe Conticini’s Rhubarb Tart

Print Recipe Print Pdf Recipe
Chef: Philippe Conticini Skill: Experienced Level Cuisine: French Cuisine Courses: Dessert, Tart, 
Almond extract Neutral gel Shortcrust Pastry Almond powder Rhubarb
4.1
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...
    Almond Extract
    Clear Glaze
    Mirror Glaze
    Almond Flour
    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)

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart

    13. Roll out the dough and line a mold.

    14.  Place in the refrigerator for at least 30 minutes

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart

    15. Prick INGR_TXTARTONLY_PAT1 with a fork

    16.  Bake in preheated oven at 320 °F / 160 °C for 10 minutes

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart

    21. Spread the almond cream onto the tart shell

    22.  Bake for 15 minutes

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart

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

    Philippe Conticini’s 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart

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

    27. Pour onto the baked tart shell

    28. Spread evenly

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb Tart

    38. Lay this "rhubarb ring" onto the tart

    Philippe Conticini’s Rhubarb Tart Philippe Conticini’s Rhubarb 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)

    Philippe Conticini’s Rhubarb Tart
    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!!!!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Almond extract Neutral gel Shortcrust Pastry Almond powder Rhubarb
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