Nantua's Tart (Rhubarb Raspberry)

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Nantua’s Tart (Rhubarb Raspberry)

Cuisine: French Cuisine

Course: Dessert, Tart

Difficulty: Experienced

Category: Course

Category: Recipe

Posted on: Saturday July 20, 2019

Ingredients : Almond extract, Raspberries, Eggs, Sablée Dough, Sweet Tart Dough, Almond powder, Rhubarb,

Staples : Bugey, Clara, France, Nantua

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 !

**** INGREDIENTS ****

**** 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

*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

*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)

● 0.8 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

*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)

● 1.3 pinches 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

**** STEPS ****

**** 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)

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

You may keep in the fridge for 1 day, 2 days maximum

Just as I told you : Elegant, and delicious !

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