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Nantua’s Tart (Rhubarb Raspberry)
2019-07-20
- This Recipe
- Cuisine: French Cuisine
- Course: Dessert, Tart
- Difficulty: Experienced
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Saturday July 20, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Almond extract, Raspberries, Eggs, Sablée Dough, Shortcrust Pastry, Almond powder, Rhubarb,
- Print This Recipe
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La version Française se trouve ICI |
A delicious and elegant tart, Rhubarb and Raspberry Don't forget to share your photos once you tried this recipe! HERE |
In Nantua |
I will show you how to make this wonderful tart, that I discovered in France, in the "Bugey" region (east)
The landscape is beautiful here ! A beautiful lake, surrounded by mountains
I remember that When I was a child, my uncle used to fish "Brochet" (Pike fish) in this lake, a fish that local chefs liked to cook, served with a wonderful sauce called after the town : the "Sauce Nantua", made with craw fish flambé'ed with Cognac
About this recipeSo while spending a few hours by the lake (the Bugey is so cold in winter and so hot in summer !), we found that the best way to cool down our bodies was not to stay by the lake but to find a nice store with Air Conditioned... And so we went to a tea room that had this wonderful rhubarb raspberries tart |
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The pastry chef who created this tart had the good idea to shape and bake the tart in a square mold, with a mixed rhubarb and raspberries jam |
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 | After Claire Heitzler's tart and this one by Philippe Conticini, I show you the last Rhubarb Tart of the season ! |
Ingredients
 | For 1 square tart, 7.87" (or 7 7/8" or 20 cm) x 7.87" (or 7 7/8" or 20 cm), or 1 round tart, 8.66" (or 8 21/32" or 22 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream 2 Tablespoons Butter (30 grams)2 Tablespoons Sugar (30 grams)1 Tablespoon Eggs (30 grams)⅓ Cup Almond Flour (30 grams)A few drops of Almond ExtractRaspberry Rhubarb Jam ¾ Cup Raspberry purée (170 grams) 13 oz Rhubarb (380 grams)3 Tablespoons Water (40 grams)¾ Cup Sugar (180 grams)1 pinch of Salt2 Gelatin SheetsPearls Topping 6 oz Rhubarb (180 grams)3 Tablespoons Water (40 grams)3 Tablespoons Sugar (40 grams)2.4 Gelatin Sheets¾ Cup Raspberries (180 grams)3 Tablespoons Water (40 grams)3 Tablespoons Sugar (40 grams)2.4 Gelatin Sheets |
For 1 square tart, 7.08" (or 7 3/32" or 18 cm) x 7.08" (or 7 3/32" or 18 cm), or 1 round tart, 7.87" (or 7 7/8" or 20 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream 2 Tablespoons Butter (24.3 grams)2 Tablespoons Sugar (24.3 grams)2 teaspoons Eggs (24.3 grams)¼ Cup Almond Flour (24.3 grams)A few drops of Almond ExtractRaspberry Rhubarb Jam ½ Cup Raspberry purée (137.7 grams) 11 oz Rhubarb (307.8 grams)2 Tablespoons Water (32.4 grams)⅔ Cup Sugar (145.8 grams)1 pinch of Salt1.6 Gelatin SheetsPearls Topping 5 oz Rhubarb (145.8 grams)2 Tablespoons Water (32.4 grams)2 Tablespoons Sugar (32.4 grams)1.9 Gelatin Sheets⅔ Cup Raspberries (145.8 grams)2 Tablespoons Water (32.4 grams)2 Tablespoons Sugar (32.4 grams)1.9 Gelatin Sheets |
For 1 square tart, 9.05" (or 9 1/16" or 23 cm) x 9.05" (or 9 1/16" or 23 cm), or 1 round tart, 10.23" (or 10 15/64" or 26 cm) in diameterDough Conticini's Lemon Shortcrust Pastry. For the recipe, click HEREAlmond Cream 3 Tablespoons Butter (39.6 grams)3 Tablespoons Sugar (39.6 grams)2 Tablespoons Eggs (39.6 grams)½ Cup Almond Flour (39.6 grams)A few drops of Almond ExtractRaspberry Rhubarb Jam 1 Cup Raspberry purée (224.8 grams)1 lbs 2 oz Rhubarb (502.5 grams)4 Tablespoons Water (52.8 grams)1 Cup Sugar (238 grams)1 pinch of Salt2.6 Gelatin SheetsPearls Topping ½lbs Rhubarb (238 grams)4 Tablespoons Water (52.8 grams)4 Tablespoons Sugar (52.8 grams)3.1 Gelatin Sheets1 Cup Raspberries (238 grams)4 Tablespoons Water (52.8 grams)4 Tablespoons Sugar (52.8 grams)3.1 Gelatin Sheets |
You will need...
Steps
The Raspberry Rhubarb Confit (Jam) |
1. Start with the Raspberry/Rhubarb Confit : Peel and cut into chunks the
Rhubarb
( 13 oz or 380 g) (discard the peeled outer fibers)
For the Raspberry purée (¾ Cup or 170 g), you can either mix raw fruit (and eventually strain to discard the seeds). Or, you may buy a fruit puree, which is the option that I recommend : not only it's easier, but I also find the fruit taste enhanced. I recommend brands such as SYCOLY or BOIRON. If you live in the States, you may want to look at baking stores. If you live in the Los Angeles area, you will find those at Surfas (west LA), Nicole (South Pasadena), or Jane's Cake Supply (La Canada) Nicole's market 921 Meridian Avenue South Pasadena, CA 91030 USA Jane's Cake & Chocolate Supply 645 Foothill Blvd La Cañada Flintridge, CA 91011 USA |
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2. In a saucepan, cook the
3. Add in the
4.
Cook while stirring
5. Then, Conticini says to continue cooking for
6. Once the rhubarb is lightly golden, sweet and has the texture of a jam, add in the
Water
(3 Tablespoons or 40 g), theSugar
(¾ Cup or 180 g) and theSalt
(1 pinch)3. Add in the
Rhubarb
( 13 oz or 380 g)4.
Cook while stirring on medium heat
for20 minutes
5. Then, Conticini says to continue cooking for
30 minutes
, until the water has evaporated6.
Once the rhubarb is lightly golden, sweet and has the texture of a jam, add in the Raspberry purée
(¾ Cup or 170 g) and cook for2 minutes
on medium heat
7. Bloom the
8. Add the bloomed gelatin into the warm rhubarb jam
9. Mix with an immersion blender (sometimes called 'hand blender')
10. Wrap airtight
11.
Place in the refrigerator to cool down the jam
Gelatin
(2 Gelatin Sheets) in a bowl filled with cold water8. Add the bloomed gelatin into the warm rhubarb jam
9. Mix with an immersion blender (sometimes called 'hand blender')
10. Wrap airtight
11.
Place in the refrigerator to cool down the jam
The Raspberry & Rhubarb 'Perls' |
12. For the "pearls", cook the
13. Bloom the
14. Once the jam is cooked, add in the
15. Fill the cavities of the silicone mold "Silikomart Truffles5 Silicone Mold " : this mold allows to get pearls perfectly round
16. To purchase online, see HERE
17. Let the mold cool down at room temperature and then place in the freezer for at least
For the "pearls", cook the Raspberries
(¾ Cup or 180 g) with theWater
(3 Tablespoons or 40 g) and theSugar
(3 Tablespoons or 40 g)13. Bloom the
Gelatin
(2.4 Gelatin Sheets) in cold water14. Once the jam is cooked, add in the
Gelatin
(2.4 Gelatin Sheets) and stir15. Fill the cavities of the silicone mold "Silikomart Truffles5 Silicone Mold " : this mold allows to get pearls perfectly round
16. To purchase online, see HERE
17.
Let the mold cool down at room temperature and then place in the freezer for at least 2 hours
18. For the other pearls, proceed the same way with the
For the other pearls, proceed the same way with the Rhubarb
( 6 oz or 180 g) (to peel and dice), theWater
(3 Tablespoons or 40 g), theSugar
(3 Tablespoons or 40 g) and theGelatin
(2.4 Gelatin Sheets)
19. For the "orange" pearls, I simply mixed the two jams (raspberry and rhubarb) to obtain an intermediary color
The tart shell |
20. 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.
21. let the dough rest (wrapped) in the fridge for at least
21.
let the dough rest (wrapped) in the fridge for at least 2 hours
22. Roll out the dough and line a mold
23. The pastry ring that you see here is square : "De Buyer Tart Ring 8″ (20cm)"
24. You may want to use a round ring instead of a square ring if you feel like it... but I find the square shape more elegant for this kind of tart
25. To purchase online, see HERE
26. Place in the refrigerator for at least
23. The pastry ring that you see here is square : "De Buyer Tart Ring 8″ (20cm)"
24.
You may want to use a round ring instead of a square ring if you feel like it... but I find the square shape more elegant for this kind of tart25. To purchase online, see HERE
26.
Place in the refrigerator for at least 30 minutes
, and2 hours
if you can
The Almond Cream |
29. Let the
30. Once the butter is soft, beat the
31. Add in the
32. Add in the
33. Spread the almond cream onto the tart shell
34.
Bake for
Butter
(2 Tablespoons or 30 g) soften at room temperature for1 hour
30. Once the butter is soft, beat the
Butter
(2 Tablespoons or 30 g) and theSugar
(2 Tablespoons or 30 g) with a spatula31. Add in the
Egg
(1 Tablespoon or 30 g) and mix32. Add in the
Almond Flour
(⅓ Cup or 30 g), theAlmond Extract
(A few drops) and mix33. Spread the almond cream onto the tart shell
34.
Bake for 15 minutes
35. 
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
36. Take out of the oven and let cool down at room temperature for
37. Then let the shell sit in the fridge for
38. Take the Rhubarb jam out of the fridge, and whisk to soften
39. Pour onto the baked tart shell
40. Spread evenly
Take out of the oven and let cool down at room temperature for 30 minutes
37.
Then let the shell sit in the fridge for 1 hour
38. Take the Rhubarb jam out of the fridge, and whisk to soften
39. Pour onto the baked tart shell
40. Spread evenly
Topping |
41. Unmold the frozen pearls. Since they are frozen, you should be able to unmold then easily
42. Lay the pearls on the tart, alternating the colors
43. You may gently push down with a tray to even out the height
43. You may gently push down with a tray to even out the height
44. At first, the pearls are "white" as they are still frozen, but they will start revealing their shiny colors once they slowly thaw
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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Just as I told you : Elegant, and delicious ! |
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The result and the pix
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Readers' Photos
Ludovic
Dominique E
Malou
Malou
“Fantastique recette! A l'époque où j'ai réalisé cette recett, la rhubarbe n'était pas de saison, j'ai donc substitué avec de la mangue, bonne combinaison à mon goût. J'ai hélas pris la photo à la sortie du congélateur ce qui explique l'aspect blanchâtre des boules, mais après quelques instants elles étaient bien brillantes!Je vis aux Etats Unis et les américains étaient épatés.Ce site est vraiment accessible, les photos, le matériel à utiliser et les étapes une à une bien montrées. Je ne peux m'en passer!Merci!“
FX (François-xavier) answers :
“Un grand bravo !“
Dominique E
“Merci pour la recette... Mes tartes et tartelettes ont fait le buzzz😉“
FX (François-xavier) answers :
“Waouhhhh... très très belle réalisation, un grand bravo !“
Malou
“Pour la première il y a eu quelques ratés, surtout pour la base framboise-rhubarbe réalisée avec des framboises fraiches. J'ai utilisé 3 feuilles de gélatine mais ce n'était pas assez et les billes se sont enfoncées.... Il n'y a plus qu'à en refaire une en corrigeant cette erreur.... Elle était quand même très bonne même si elle ne se tenait pas à la découpe.“
FX (François-xavier) answers :
“Bravo, j'aime beaucoup les billes et les couleurs. EN la refaisant vous serez encore plus satisfaits !“
Malou
“Seconde tentative après avoir acheté le moule carré. Toujours réalisé avec des framboises surgelées mais un temps de compotage plus long que pour la purée et une feuille de gélatine de plus pour le fond. La recette est si bien expliquée que tout le monde peut la réaliser..... la preuve en image.“
FX (François-xavier) answers :
“Très belle réalisation ! Bravo !“
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Almond extract |
     |
What else to cook with Raspberries |
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What else to cook with Sablée Dough |
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What else to cook with Shortcrust Pastry |
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What else to cook with Almond powder |
What else to cook with Rhubarb |
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