Rhubarb, strawberry, and almond tart
“Rhubarb is a flavor from my childhood. Here it’s used in different ways: stewed, poached, and also raw, with the oiliness of almond to encase it and fleshy strawberries to make it even more enticing. A set of flavors and textures that really works.”
For the sweet pastry
- 300 g of sweet dough
For the almond cream
- 100 g butter
- 100 g caster sugar
- 2 eggs (100 g)
- 100 g almond powder
For the tart crusts
- 200 g rhubarb
For the poached rhubarb
- 500 g rhubarb
- 500 g strawberry juice
- 150 g fresh almonds
- 50 g rhubarb
- 100 g strawberries
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Step 1: For the sweet pastry
Preheat the oven to 160°C (gas mark 3). The times and temperatures given are only a rough guide and need to be adapted to the power of your oven. Roll the pastry out into two disks and line two 20-cm-diameter tart rings. Bake the tart crusts (cases) for about 15 minutes.
Step 2: For the almond cream
Soften the butter in the microwave. Beat the butter with the superfine (caster) sugar in a stand mixer. Add the eggs and let the mixture aerate well, then add the almond meal (ground almonds).
Step 3: For the tart crusts
Wash the rhubarb and cut into 1-cm lengths. If the rhubarb is fresh, it will not need to be peeled.
Fill the tart crusts one-quarter of the way with the almond cream.
Place the rhubarb pieces on top and bake at 160°C (gas mark 3) for about 15 minutes.
Step 4: For the poached rhubarb
Wash the rhubarb and cut into large pieces. Put the strawberry juice into a saucepan and bring to a boil. Turn off the heat, add the rhubarb, then cover with parchment paper (baking parchment) to keep in all the heat. Check the rhubarb is cooked by touch. It should stay firm, otherwise it will not hold its shape.
Take the rhubarb out of the juice once cooked. Cut the pieces into 6-cm lengths, cut diagonally in half, and then into 2-cm lengths. Collect any scraps (trimmings) and cook them until they are stewed. The cooking time for the rhubarb depends on its thickness and freshness. Rhubarb can be cooked ahead of time, then stored in the strawberry juice in the refrigerator for around 5 days. Do not hesitate to reheat the strawberry juice (without boiling) if the rhubarb takes too long to cook.
Step 5: Decoration
Crack the almond shells and remove the nuts. Carefully peel the almonds, then cut into slivers. Wash the rhubarb, cut into thin slices, and then into triangles. Halve or quarter the strawberries, depending on their size.
Step 6: Assembling the tart
Cover the tart crust with stewed rhubarb to the top of the pastry.
Pile the straight and diagonal rhubarb pieces over the top to give the tart height. Intersperse with fresh almond slivers, strawberries, and raw rhubarb triangles.
This recipe was originally published in "My Best Claire Heitzler" (Éditions Alain Ducasse). See all credits
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