Spring and summer are probably the perfect time to bake fruit tart here in France ! I wanted to share with you one of my favourite tart recipes so you can enjoy your spring afternoons with your friends or family. Between sweetness and acidity, rhubarb and strawberries is the perfect combo to delight all your loved ones.
This recipe is for 4 to 5 people
Time required : 45 min
Baking time : 30 to 35 min
Resting time (recommended): 1 night
INGREDIENTS
Pâte sucrée (sweet dough):
45g icing sugar
15g almond powder
125g flour
1g salt
55g soft butter
28g eggs
½ vanilla pod
Almond cream:
50g soft butter
35g brown sugar
50g almond powder
50g eggs (= 1egg)
90g rhubarb
Stewed fruits (rhubarb + strawberries):
250g rhubarb
36g sugar
20g honey
20g butter
200g strawberries
15g lemon juice with zests
20g brown sugar
Présentation:
300g strawberries
150g rhubarb
20g sugar
10g hot glucose + 20g water (kinda of a syrup)
DIRECTIONS
Stewed fruits :
Peel and cut the rhubarb into 2 cm thick pieces
Put the rhubarb in a wide-bottomed container and sprinkle with sugar
Let the rhubarb disgorge the water in it overnight (put it into your refrigerator)
In a pan, melt the butter and add the honey. Let it roast for 1min so the flavour of honey is well mixed with butter.
Add the disgorged rhubarb with the water. And let it cook and soften for 5 minutes on medium heat.
Crush rhubarb pieces to make compote. Transfer the compote aside on a plate.
In a pan, put your strawberries, with the lemon juice and the sugar. Let it cook for 10 min on medium heat.
When the strawberries are soft, crush them to make a compote. Don’t crush them too much so we still have a bit of texture with the fruit.
Mix the rhubarb and strawberries compotes together. Put it in the fridge before use.
Dough :
Mix the soft butter with the icing sugar. Add the vanilla pod and the powders ( almond powder + flour)
Mix until it crumbles. Then add the egg and continue mixing with your hand.
When the dough is homogenous, knead the dough for 1 min so you “activate” the gluten. Be careful, do not knead too much, otherwise the dough will be too elastic.
Use a plastic film to cover the dough before putting it in the fridge for 1 hour.
Roll out the dough to a thickness of 2mm. Use flour to avoid the dough sticking to the work surface.
Line the tart tin
Tips: you can put the tin in the freezer for 15 min so the dough will not fall down during baking.
Bake the dough for 10 min at 180°C/350°F.
Almond cream :
Mix the soft butter with the brown sugar. Add the almond powder and mix it with a whisk.
Finally, add the egg and whisk vigorously so the cream is homogeneous.
Pour the cream in the tart tin with the pre-baked dough.
Cut pieces of rhubarb and put it into the cream before baking.
Bake the tart for 12 min at 180°C/350°F.
Presentation :
Cut the rhubarb into 0.5mm thick pieces. You can cut it into a rectangle shape.
Sprinkle with sugar and bake it for 10 min at 180°C/350°F
When the tart is cold, cover it with the stewed fruits.
Cut the strawberries and place them with rhubarb slices to cover the whole tart.
I recommend alternating the position of your fruits to bring a graphic feel to the tart.
To add to shine to the tart, you can heat glucose with water to make a syrup
Brush the fruits with some syrup.
Your tart is ready! Enjoy it
Now that you know how to make this delicious tart, please tag me on Instagram to show me your creation (@theparisbest_baking). I would be so glad to give you my feedback and repost your post!
I hope you enjoyed this recipe!
See you soon on The Paris-Best
Lea from The Paris-Best
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