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Cuisine d'Aubéry
The food blog of FX
Dessert Tart

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

Claire Heitzler’s Rhubarb Strawberry Tart

A recipe by Claire Heitzler Wednesday June 5, 2019
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 4.1
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Claire Heitzler’s Rhubarb Strawberry Tart

FX (François-xavier)

About this recipe

Here's a splendid French tart that is popular during in season in France, the rhubarb strawberries Tart !

Claire Heitzler’s Rhubarb Strawberry Tart

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 !

Claire Heitzler’s Rhubarb Strawberry Tart

To be totally honest, even though I grew up in France, I never really liked the Rhubarb tarts.... However, this tart is different !

French Pastry start Claire Heitzler (Maison Ladurée) gives us here a splendid recipe that made me change my mind : I love this tart !

Claire Heitzler’s Rhubarb Strawberry TartClaire Heitzler’s Rhubarb Strawberry Tart

French Pastry start Claire Heitzler (Maison Ladurée) gives us here a splendid recipe that made me change my mind : I love this tart !

Claire Heitzler’s Rhubarb Strawberry Tart

Not to mention how pretty this tart looks !

Claire Heitzler’s Rhubarb Strawberry Tart

Source of the recipe

A recipe found in the book of Claire Heitzler, "Best Of Claire Heiztler".

To purchase online, see HERE

Claire Heitzler’s Rhubarb Strawberry Tart


The recipe is on page 104

Claire Heitzler’s Rhubarb Strawberry Tart

Modifications to the original recipe

I modified a few things...

● Claire indicates that she uses 200 g ( 7 oz ) of Rhubarb : I had to use 1 lbs 14 oz or 400 g instead

● For the poached rhubarb, I added 4 Tablespoons or 50 g of Sugar

● Claire bakes for 15 minutes : I found this too short. I bake for 30 minutes

● For the topping, I wanted a richer and more generous effect, and used 2 ½ Cups or 300 g of Strawberries instead of 100 g (¼ lbs )

Claire Heitzler’s Rhubarb Strawberry Tart

Print Recipe, with photos Print Recipe, no photos
Chef: Claire Heitzler Skill: Intermediaire Level Cuisine: French Cuisine Courses: Dessert, Tart, 
Almonds Strawberries Shortcrust Pastry Almond powder Rhubarb
 4.1
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 diameter

  • Dough
  •   some Creamed Sweetened Short Pastry. For the recipe, see HERE
  • Almond Cream
  •   ½ Cup Butter (100 grams)
  •   ½ Cup Sugar (100 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   1 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 diameter

  • Dough
  •   some Creamed Sweetened Short Pastry. For the recipe, see HERE
  • Almond Cream
  •   4 Tablespoons Butter (50 grams)
  •   4 Tablespoons Sugar (50 grams)
  •   1 Egg. 2 Tablespoons or 50 grams
  •   ½ 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 diameter

  • Dough
  •   some Creamed Sweetened Short Pastry. 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 grams
  •   ½ 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 diameter

  • Dough
  •   some Creamed Sweetened Short Pastry. 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 grams
  •   ⅔ 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...
    Almond Flour
    Tart Ring 8″
    Tart Ring 8 inch
    Perforated Baking Pan
    Silicone Baking Mat
    Perforated Baking Mat
    Stainless Steel Mixing Bowl
    Polyglass Spatula
    DeBuyer Whisk
    Non-Slip Cutting Boards
    Oak cutting board
    Good Grips Y Peeler
    Good Grips Swivel Peeler
    Wilton Offset Spatula
    Steps


    The tart shell

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    1. Roll out the dough and line a mold.

    2.  Place in the refrigerator for at least 30 minutes

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    Tart Ring 8″Tart Ring 8 inch

    3. Prick the Creamed Sweetened Short Pastry with a fork

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

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    Perforated Baking PanSilicone Baking Mat Perforated Baking Mat


    The Almond Cream

    5. Let the Butter (½ Cup or 100 g) soften at room temperature for 1 hour

    6. Once the butter is soft, beat the Butter (½ Cup or 100 g) and the Sugar (½ Cup or 100 g) with a spatula

    7. Add in the Eggs (2) and mix

    8. Add in the Almond Flour (1 Cup or 100 g) and mix

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    Stainless Steel Mixing Bowl Polyglass Spatula DeBuyer Whisk

    9. Spread the almond cream onto the tart shell

    10. Peel the Rhubarb

    11. Cut the Rhubarb into 0.39" (or 25/64" or 1 cm) thick slices

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    Non-Slip Cutting BoardsOak cutting boardGood Grips Y PeelerGood Grips Swivel Peeler

    12. Arrange slices into the tart

    Claire Heitzler’s Rhubarb Strawberry Tart

    13.  Back to the oven ! Bake for 30 minutes

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    The Poached Rhubarb

    14. Mix the Strawberry puree (2 Cups or 500 g) in a Food Processor (with chopping blades) ('robot coupe')

    15. Transfer to a saucepan

    16.  Cook until its starts boiling and then reduce the heat to a simmer

    17. Cut the Rhubarb (1 lbs 2 oz or 500 g) in large chunks (no need to peel)

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    18. You may use a lid made with parchment paper

    19. Lay the lid onto the strawberries (this keeps the moisture while cooking)

    20. Reduce the heat

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    21. You can verify the rhubard is cooked with a sharp knife

    22. Once the rhubarb is cooked, set aside

    23.  Make sure the rhubarb is not overcooked ! It should be cooked... but it should still hold together

    24. Set aside and let cool down at room temperature

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    25. Mix 3/4 of the poached rhubarb

    26. Pour onto the tarts

    27. Spread

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart

    Wilton Offset Spatula


    Topping

    28. Ready for the topping !

    29. Wash the Strawberries (2 ½ Cups or 300 g) and let dry at room temperature

    30. Lay them on the tart

    31. Cut the remaining 1/4 of the poached rhubarb and lay on the tart

    32. Lay the Sliced Almonds (¼ Cup or 40 g)

    Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart Claire Heitzler’s Rhubarb Strawberry Tart
    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

    Sooooo goooood!!!!

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Almonds Strawberries Shortcrust Pastry Almond powder Rhubarb
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