Simple rhubarb tart


This recipe is for true rhubarb lovers! There is a very real danger of addiction! The slight acidity of the rhubarb against the caramelised crunch of the pie crust is simply mouth-watering!

Recipe for a tart of 26 cm diameter

  • Shortcrust pastry
  • 250 g flour
  • 175 g butter
  • 5 g salt
  • 10 g sugar
  • 1 egg
  • Filling
  • 650 g peeled and sliced rhubarb
  • 240 g sugar

Make the shortcrust pastry by putting all the ingredients into a bowl and mixing it until just about combined.

Rest in the fridge for about 30 minutes. Roll out 3/4 of the pastry and line a tart tin of about 26 cm with it. Cover the bottom of the pastry base with 110 g og sugar, add the rhubarb pieces and sprinkle another 90 g of sugar on top.

Roll the rest of the pastry out and cut strips to form the lattice pattern (or use a lattice cutter).

Brush with a thin layer of milk and add prinkle the rest of the sugar on top.

Bake the tray for 40 minutes at 180 °C, then cover with foil to protect the fruits and continue baking for another 20 minutes. Remove the foil and cool the tart.

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4 thoughts on “Simple rhubarb tart

  1. It looks really delicious ! Thanks for the different langages, it’s great to see that you care about giving everybody the chance to read the recipe. We are also doing a multi langage blog with my girlfriend (English, Turkish and French). We are writing about traveling, cooking and technology, a mix of all the things that we like. You can have a look if you want !

  2. Hello Caroline,

    Cette recette de pate est superbe,

    J’ai travaille, fraise la pate 5mn apres le mixeur,

    de la entre deux petits plastiques, faire des mini tartelettes/ petits fours, 1mm d’epaisseur, mettre au frig qlqs heures et cuire. Ca bouge pas, magnifique.

    Happy cooking

    Alain.

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