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Claire Heitzler’s Rhubarb Strawberry Tart
2019-06-05
- This Recipe
- Chef: Claire Heitzler
- Cuisine: French Cuisine
- Course: Dessert, Tart
- Difficulty: Intermediate
- Category: Course
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday June 5, 2019
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Almonds, Strawberries, Shortcrust Pastry, Almond powder, Rhubarb,
- Print This Recipe
-
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La version Française se trouve ICI |
Claire Heitzler’s Rhubarb Strawberry Tart Don't forget to share your photos once you tried this recipe! HERE |
About this recipeHere's a splendid French tart that is popular during in season in France, the rhubarb strawberries Tart ! |
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rhubarb can be found in Springtime and Summertime in some stores. For those who live in USA : I find rhubarb usually in stores like "Whole Foods" (Pasadena, CA, USA), sometimes at "Ralph's" (Foothill Ranch, CA, USA), and sometimes at "Super King" (Glendale, CA, USA). Not a difficult one to find, you just need to buy them at the right season (May, June, summer) and keep looking ! |
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To be totally honest, even though I grew up in France, I never really liked the Rhubarb tarts.... However, this tart is different ! |
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 | French Pastry start Claire Heitzler (Maison Ladurée) gives us here a splendid recipe that made me change my mind : I love this tart ! |
Not to mention how pretty this tart looks ! |
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 | Source of the recipeA recipe found in the book of Claire Heitzler, "Best Of Claire Heiztler".To purchase online, see HERE |
 | The recipe is on page 104 |
Modifications to the original recipeI modified a few things...
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Ingredients
 | For 2 tarts 7.87" (or 7 7/8" or 20 cm) in diameter, or 1 tart 11.02" (or 11 1/32" or 28 cm) in diameterDough A Short Pastry (Sweet Dough). For the recipe, see HERE.Almond Cream ½ Cup Butter (100 grams)½ Cup Sugar (100 grams)2 Eggs. ¼ Cup or 100 grams1 Cup Almond Flour (100 grams)Rhubarb 1 lbs 14 oz Rhubarb (400 grams)Poached Rhubarb 1 lbs 2 oz Rhubarb (500 grams)2 Cups Strawberry puree (500 grams)4 Tablespoons Sugar (50 grams)Toppings 2 ½ Cups Strawberries (300 grams)¼ Cup Sliced Almonds (40 grams) |
For 1 tart 7.87" (or 7 7/8" or 20 cm) in diameterDough A Short Pastry (Sweet Dough). For the recipe, see HERE.Almond Cream 4 Tablespoons Butter (50 grams)4 Tablespoons Sugar (50 grams)1 Egg. 2 Tablespoons or 50 grams½ Cup Almond Flour (50 grams)Rhubarb 7 oz Rhubarb (200 grams)Poached Rhubarb 9 oz Rhubarb (250 grams)1 Cup Strawberry puree (250 grams)2 Tablespoons Sugar (25 grams)Toppings 1 ⅓ Cup Strawberries (150 grams)2 Tablespoons Sliced Almonds (20 grams) |
For 1 tart 7.08" (or 7 3/32" or 18 cm) in diameterDough A Short Pastry (Sweet Dough). For the recipe, see HERE.Almond Cream 3 Tablespoons Butter (40.5 grams)3 Tablespoons Sugar (40.5 grams)0.8 Egg. 2 Tablespoons or 40 grams½ Cup Almond Flour (40.5 grams)Rhubarb 6 oz Rhubarb (162 grams)Poached Rhubarb 7 oz Rhubarb (202.5 grams)¾ Cup Strawberry puree (202.5 grams)1 Tablespoon Sugar (20.2 grams)Toppings 1 Cup Strawberries (121.5 grams)2 Tablespoons Sliced Almonds (16.2 grams) |
For 1 tart 9.05" (or 9 1/16" or 23 cm) in diameterDough A Short Pastry (Sweet Dough). For the recipe, see HERE.Almond Cream ⅓ Cup Butter (66.1 grams)⅓ Cup Sugar (66.1 grams)1.3 Eggs. 3 Tablespoons or 65 grams⅔ Cup Almond Flour (66.1 grams)Rhubarb 9 oz Rhubarb (264.4 grams)Poached Rhubarb ¾lbs Rhubarb (330.6 grams)1 ⅓ Cup Strawberry puree (330.6 grams)2 Tablespoons Sugar (33 grams)Toppings 1 ⅔ Cup Strawberries (198.3 grams)3 Tablespoons Sliced Almonds (26.4 grams) |
You will need...
Steps
The tart shell |
1. Start making a short pastry (or 'French Sweet Dough' )
2.
Then wrap airtight and let in the fridge for
2.
Then wrap airtight and let in the fridge for 1 hour
at least
3. Roll out the dough and line a mold.
4. Place in the refrigerator for at least
4.
Place in the refrigerator for at least 30 minutes
The Almond Cream |
7. Let the
8. Once the butter is soft, beat the
9. Add in the
10. Add in the
Butter
(½ Cup or 100 g) soften at room temperature for1 hour
8. Once the butter is soft, beat the
Butter
(½ Cup or 100 g) and theSugar
(½ Cup or 100 g) with a spatula9. Add in the
Eggs
(2) and mix10. Add in the
Almond Flour
(1 Cup or 100 g) and mix
11. Spread the almond cream onto the tart shell
12. Peel the
13. Cut the
12. Peel the
Rhubarb
13. Cut the
Rhubarb
into 0.39" (or 25/64" or 1 cm) thick slices
14. Arrange slices into the tart
15. 
Back to the oven ! Bake for
Back to the oven ! Bake for 30 minutes
The Poached Rhubarb |
16. Mix the
17. Transfer to a saucepan
18.
Cook until its starts boiling and then reduce the heat to a simmer
19. Cut the
Strawberry puree
(2 Cups or 500 g) in a Food Processor (with chopping blades) ('robot coupe')17. Transfer to a saucepan
18.
Cook until its starts boiling and then reduce the heat to a simmer19. Cut the
Rhubarb
(1 lbs 2 oz or 500 g) in large chunks (no need to peel)
20. You may use a lid made with parchment paper
21. Lay the lid onto the strawberries (this keeps the moisture while cooking)
22. Reduce the heat
21. Lay the lid onto the strawberries (this keeps the moisture while cooking)
22. Reduce the heat
23. You can verify the rhubard is cooked with a sharp knife
24. Once the rhubarb is cooked, set aside
25.
Make sure the rhubarb is not overcooked ! It should be cooked... but it should still hold together
26. Set aside and let cool down at room temperature
24. Once the rhubarb is cooked, set aside
25.
Make sure the rhubarb is not overcooked ! It should be cooked... but it should still hold together26. Set aside and let cool down at room temperature
27. Mix 3/4 of the poached rhubarb
28. Pour onto the tarts
29. Spread
28. Pour onto the tarts
29. Spread
Topping |
30. Ready for the topping !
31. Wash the
32. Lay them on the tart
33. Cut the remaining 1/4 of the poached rhubarb and lay on the tart
34. Lay the
31. Wash the
Strawberries
(2 ½ Cups or 300 g) and let dry at room temperature32. Lay them on the tart
33. Cut the remaining 1/4 of the poached rhubarb and lay on the tart
34. Lay the
Sliced Almonds
(¼ Cup or 40 g)
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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Sooooo goooood!!!! |
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The result and the pix
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Readers' Photos
MJ
Marc
Marco
Anna
“J'ai réalisé la tarte avec une pâte sablée (car je la préfère nettement à la pâte sucrée), j'ai enlevé les queues des fraises (il y en a toujours un ou deux pour dire : "mais ça se mange pas le vert !!!") et j'ai volontairement omis la rhubarbe pour la déco (oui, volontairement, je n'ai pas raté la compote!). Alors même si le rendu visuel n'est pas aussi parfait que celui du chef François, à part ça j'ai suivi la recette à la lettre (d'ailleurs, très bonnes quantités indiquées pour 1 tarte de 28 cm) et c'était divin, nous nous sommes tous régalés. La tarte n'est pas trop sucrée, fraîche, délicieuse, un vrai bonheur de saison. Merci à François et Claire pour le partage.PS: avec les jus de fraises j'ai fait de la confiture, too good to go !“
FX (François-xavier) answers :
Marc
FX (François-xavier) answers :
Marco
FX (François-xavier) answers :
Anna
FX (François-xavier) answers :
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Almonds |
What else to cook with Strawberries |
What else to cook with Shortcrust Pastry |
    |
What else to cook with Almond powder |
What else to cook with Rhubarb |
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½ Cup Butter (100 g)
½ Cup Sugar (100 g)
2 Eggs
1 Cup Almond Flour (100 g)
1 lbs 14 oz Rhubarb (400 g)
1 lbs 2 oz Rhubarb (500 g)
2 Cups Strawberry puree (500 g)
4 Tablespoons Sugar (50 g)
2 ½ Cups Strawberries (300 g)
¼ Cup Sliced Almonds (40 g)
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