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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

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

Nantua’s Tart (Rhubarb Raspberry)

Saturday July 20, 2019
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A delicious and elegant tart, Rhubarb and Raspberry

FX (François-xavier)

In Nantua

I will show you how to make this wonderful tart, that I discovered in France, in the "Bugey" region (east)

Nantua’s Tart (Rhubarb Raspberry)Nantua’s Tart (Rhubarb Raspberry)

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.

Nantua’s Tart (Rhubarb Raspberry)Nantua’s Tart (Rhubarb Raspberry)Nantua’s Tart (Rhubarb Raspberry)

The landscape is beautiful here ! A beautiful lake, surrounded by mountains

Nantua’s Tart (Rhubarb Raspberry)

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

Nantua’s Tart (Rhubarb Raspberry)

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

Nantua’s Tart (Rhubarb Raspberry)

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

Nantua’s Tart (Rhubarb Raspberry)

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

Nantua’s Tart (Rhubarb Raspberry)

After Claire Heitzler's tart and this one by Philippe Conticini, I show you the last Rhubarb Tart of the season !

Nantua’s Tart (Rhubarb Raspberry)

Nantua’s Tart (Rhubarb Raspberry)

Print Recipe, with photos Print Recipe, no photos
Skill: Experienced Level Cuisine: French Cuisine Courses: Dessert, Tart,  Staples: Bugey, Clara, France, Nantua
Almond extract Raspberries Eggs Sablée Dough Shortcrust Pastry Almond powder Rhubarb
 5
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 diameter

  • Dough
  •   Conticini's Lemon Shortcrust Pastry. For the recipe, click HERE
  • Almond 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 Extract
  • Raspberry 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 Salt
  •   2 Gelatin Sheets
  • Pearls Topping
  •    6 oz Rhubarb (180 grams)
  •   3 Tablespoons Water (40 grams)
  •   3 Tablespoons Sugar (40 grams)
  •   2.4 Gelatin Sheets
  •   ¾ 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 diameter

  • Dough
  •   Conticini's Lemon Shortcrust Pastry. For the recipe, click HERE
  • Almond 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 Extract
  • Raspberry 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 Salt
  •   1.6 Gelatin Sheets
  • Pearls Topping
  •    5 oz Rhubarb (145.8 grams)
  •   2 Tablespoons Water (32.4 grams)
  •   2 Tablespoons Sugar (32.4 grams)
  •   1.9 Gelatin Sheets
  •   ⅔ 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 diameter

  • Dough
  •   Conticini's Lemon Shortcrust Pastry. For the recipe, click HERE
  • Almond 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 Extract
  • Raspberry 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 Salt
  •   2.6 Gelatin Sheets
  • Pearls Topping
  •    ½lbs Rhubarb (238 grams)
  •   4 Tablespoons Water (52.8 grams)
  •   4 Tablespoons Sugar (52.8 grams)
  •   3.1 Gelatin Sheets
  •   1 Cup Raspberries (238 grams)
  •   4 Tablespoons Water (52.8 grams)
  •   4 Tablespoons Sugar (52.8 grams)
  •   3.1 Gelatin Sheets

  • You will need...
    Almond Extract
    Almond Flour
    Good Grips Y Peeler
    Good Grips Swivel Peeler
    Immersion Multi-Purpose Hand Blender
    Immersion Hand Blender Bamix
    Stainless Steel Mixing Bowl
    Food Wrap
    Silikomart Truffles5 Silicone Mold
    De Buyer Tart Ring 8″ (20cm)
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Wilton Offset Spatula
    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)

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    Good Grips Y PeelerGood Grips Swivel Peeler

    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

    Nantua’s Tart (Rhubarb Raspberry)

    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    Immersion Multi-Purpose Hand Blender Immersion Hand Blender BamixStainless Steel Mixing BowlFood Wrap


    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    Silikomart Truffles5 Silicone Mold

    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)

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    De Buyer Tart Ring 8″ (20cm)

    27. Prick the dough with a fork

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

    Nantua’s Tart (Rhubarb Raspberry)

    Perforated Baking PanSilicone Baking Mat Perforated Baking Mat


    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    Perforated Baking PanSilicone Baking Mat Perforated Baking Mat

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

    Nantua’s Tart (Rhubarb Raspberry)

    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

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    Wilton Offset Spatula


    Topping

    41. Unmold the frozen pearls. Since they are frozen, you should be able to unmold then easily

    Nantua’s Tart (Rhubarb Raspberry)

    42. Lay the pearls on the tart, alternating the colors

    43. You may gently push down with a tray to even out the height

    Nantua’s Tart (Rhubarb Raspberry) Nantua’s Tart (Rhubarb Raspberry)

    44. At first, the pearls are "white" as they are still frozen, but they will start revealing their shiny colors once they slowly thaw

    Nantua’s Tart (Rhubarb Raspberry)
    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

    Just as I told you : Elegant, and delicious !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Almond extract Raspberries Eggs Sablée Dough Shortcrust Pastry Almond powder Rhubarb
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    About me

    About Me

    FX (François-xavier)

    Hello! My name is FX (François-xavier). I happily share my passion for all things salted and sweet. Since I moved from France to Los Angeles, I have been on a long journey to learn and share the best recipes, from the best world class chefs, all in my small kitchen in Highland Park. I appreciate your part in this journey and am honored that you are here.
    To learn more about me : HERE
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    Le Meilleur Pâtissier

    About Me

    In 2020, I participated in the show 'Le Meilleur Pâtissier' (The Best Pastry Chef), the French adaptation of the BBC show 'The Great British Bake Off', with chef Cyril Lignac.
    An extraordinary experience that you can watch on French broadcast M6



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    Spotlight...

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