A delicious and elegant tart, Rhubarb and Raspberry
In Nantua
I will show you how to make this wonderful tart, that I discovered in France, in the "Bugey" region (east)
A green area, with multiple lakes and mountains. The "Bugey" is close to the Jurassic mountains and the Alps.
With my niece Clara, we are spending a hot summer afternoon by the lake of Nantua, located on the road between Lyon and Geneva.
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 recipe
So 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
This rhubarb tart is not only beautiful, it is also delicious...
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
After Claire Heitzler's tart and this one by Philippe Conticini, I show you the last Rhubarb Tart of the season !
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
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 ( 13 oz or 380 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. 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 for 2 minutes on medium heat
7. Bloom the Gelatin (2 Gelatin Sheets) in a bowl filled with cold water
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
The Raspberry & Rhubarb 'Perls'
12. For the "pearls", cook the Raspberries (¾ Cup or 180 g) with the Water (3 Tablespoons or 40 g) and the Sugar (3 Tablespoons or 40 g)
13. Bloom the Gelatin (2.4 Gelatin Sheets) in cold water
14. Once the jam is cooked, add in the Gelatin (2.4 Gelatin Sheets) and stir
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 2 hours
18. For the other pearls, proceed the same way with the Rhubarb ( 6 oz or 180 g) (to peel and dice), the Water (3 Tablespoons or 40 g), the Sugar (3 Tablespoons or 40 g) and the Gelatin (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 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 30 minutes, and 2 hours if you can
27. Prick the dough with a fork
28. 
Bake in preheated oven at 320 °F / 160 °C for 10 minutes
The Almond Cream
29. Let the Butter (2 Tablespoons or 30 g) soften at room temperature for 1 hour
30. Once the butter is soft, beat the Butter (2 Tablespoons or 30 g) and the Sugar (2 Tablespoons or 30 g) with a spatula
31. Add in the Egg (1 Tablespoon or 30 g) and mix
32. Add in the Almond Flour (⅓ Cup or 30 g), the Almond Extract (A few drops) and mix
33. 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
36. 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
44. At first, the pearls are "white" as they are still frozen, but they will start revealing their shiny colors once they slowly thaw
That's it !
Place in the refrigerator for at least 2 hours
You may keep in the fridge for 1 day, 2 days maximum
Just as I told you : Elegant, and delicious !