Philippe Conticini’s Rhubarb Tart

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 PeelerGood 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 BamixStainless Steel Mixing BowlFood Wrap

The tart shell

11. Then, it's time to do the Lemon Vanilla Short Pastry (1 Cup or 280 g) : 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 the Lemon Vanilla Short Pastry 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 PanSilicone 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 SlicerMulti 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 GlazeMirror GlazePastry Brush