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,

Book
Best Of Claire Heiztler

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 recipe

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

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 !

Not to mention how pretty this tart looks !

Source of the recipe

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

To purchase online, see HERE

The recipe is on page 104

Best Of Claire Heiztler

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 )

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

1.

2.

3. Roll out the dough and line a mold.

4.

Place in the refrigerator for at least

30 minutes

Tart Ring 8″

Tart Ring 8 inch

5. Prick the

Creamed Sweetened Short Pastry

with a fork

6.

Bake in preheated oven at 320 °F / 160 °C for

10 minutes

Perforated Baking Pan

Silicone Baking Mat

Perforated Baking Mat

The Almond Cream

7. Let the

Butter

(½ Cup or 100 g) soften at room temperature for

1 hour

8. Once the butter is soft, beat the

Butter

(½ Cup or 100 g) and the

Sugar

(½ Cup or 100 g) with a spatula

9. Add in the

Eggs

(2) and mix

10. Add in the

Almond Flour

(1 Cup or 100 g) and mix

Stainless Steel Mixing Bowl

Polyglass Spatula

DeBuyer Whisk

11. Spread the almond cream onto the tart shell

12. Peel the

Rhubarb

13. Cut the

Rhubarb

into 0.39" (or 25/64" or 1 cm) thick slices

Non-Slip Cutting Boards

Oak cutting board

Good Grips Y Peeler

Good Grips Swivel Peeler

14. Arrange slices into the tart

15.

Back to the oven ! Bake for
30 minutes

The Poached Rhubarb

16. Mix 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 simmer

19. 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

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

27. Mix 3/4 of the poached rhubarb

28. Pour onto the tarts

29. Spread

Wilton Offset Spatula

Topping

30. Ready for the topping !

31. Wash the

Strawberries

(2 ½ Cups or 300 g) and let dry at room temperature

32. 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)

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!!!!

The 7 other recipes of Tarts

Pierre Hermé’s Fig, Raspberries and Port Tart

The Washington Apple (Le Meilleur Pâtissier, episode 2)

Christophe Michalak’s Key Lime Pie
Pierre Hermé’s Fig, Raspberries and Port Tart
The Strawberry Tart
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Stéphane Glacier’s Parisian Flan Pie
Nantua’s Tart (Rhubarb Raspberry)
Philippe Conticini’s Rhubarb Tart

The result and the pix

Claire Heitzler’s Rhubarb Strawberry Tart

Readers' Photos

“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 !“