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Claire Heitzler’s Rhubarb Strawberry Tart

2019-06-05
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday June 5, 2019
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Claire Heitzler’s Rhubarb Strawberry Tart 








About this recipe

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

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 !

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 !

Rhubarb Strawberry Tart

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 !

Not to mention how pretty this tart looks !

Rhubarb Strawberry Tart

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
Rhubarb Strawberry Tart

The recipe is on page 104

Modifications to the original recipe

I modified a few things...
  • Claire indicates that she uses 200 g 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


Ingredients

Rhubarb Strawberry Tart

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

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 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

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 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

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 grams

½ Cup Almond Flour (40.5 grams)

 Rhubarb

⅓ lbs (5.3 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

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 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...

Steps

The tart shell

1. Start making a short pastry (or 'French Sweet Dough' )

2.  Then wrap airtight and let in the fridge for

1 hour

at least
Rhubarb Strawberry TartRhubarb Strawberry Tart

3. Roll out the dough and line a mold.

4.  Place in the refrigerator for at least

30 minutes

Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart

5. Prick the dough with a fork

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

10 minutes

Rhubarb Strawberry TartRhubarb Strawberry Tart

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
Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart

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
Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart

14. Arrange slices into the tart
Rhubarb Strawberry Tart

15.  Back to the oven ! Bake for

30 minutes

Rhubarb Strawberry TartRhubarb Strawberry Tart

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)
Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart

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
Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart

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
Rhubarb Strawberry TartRhubarb Strawberry Tart

27. Mix 3/4 of the poached rhubarb

28. Pour onto the tarts

29. Spread
Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart

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)
Rhubarb Strawberry TartRhubarb Strawberry TartRhubarb Strawberry Tart


Result

That's it !

Place in the refrigerator for at least

2 hours



Rhubarb Strawberry Tart


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

Rhubarb Strawberry Tart


Sooooo goooood!!!!

Rhubarb Strawberry Tart

The result and the pix






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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

,

Sweet Tart Dough

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



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)