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Rhubarb tart


Rhubarb is an interesting vegetable that is mostly used for sweet preparations and recipes which are typically made with fruit. It is a perennial plant that comes back every year with very little care. One of the first plants to pop out of the ground, usually late March, it is welcome after a long winter without fresh produce from the garden.

By mid April there is usually enough to harvest for some preparations and as spring gets closer to summer the plant is often huge and the challenge is what to do with it all.

Here is a fun recipe that uses up quite a bit of the harvest as we are looking to use uniform and thick pieces from the bottom half of the larger leaves. You can cut it into different shapes and lay out fun patterns where your creativity is the only limitation. Enjoy making it – and eating it!

Rhubarb tart

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Recipe by Jiri Krejcir Course: Dessert


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This rhubarb frangipane tart is a pretty and tasty dessert and also a good way to use up rhubarb if you have an abundance of it. The 12-15 stalks is approximate as it will look best if you can use uniform thickness pieces in which case the bottom half is best. The recipe is for a 12 inch tart.


  • 1 batch 1 pate sable

  • 1 batch 1 frangipane

  • 1 batch 1 apricot glaze

  • 12-15 stalks 12-15 rhubarb

  • Pate sable
  • 6 oz 6 butter

  • 4 oz 4 powdered sugar

  • 3 ea 3 egg yolks

  • 1.5 Tbs 1.5 heavy cream

  • 2 tsp 2 vanilla

  • 1/4 tsp 1/4 salt

  • 12 oz 12 AP flour

  • 3 oz 3 almond flour

  • Frangipane
  • 3.5 oz 3.5 butter

  • 3 oz 3 powdered sugar

  • 5 oz 5 almond flour

  • 1/4 tsp 1/4 salt

  • 1 ea 1 egg

  • 1 tsp 1 vanilla

  • 4 oz 4 heavy cream

  • Apricot glaze
  • 1/2 cup 1/2 apricot jam

  • 3 Tbs 3 water


  • For the pate sable:
    In a mixer with paddle attachment, add room temperature butter sugar, egg yolks, cream, salt and vanilla. Start beating on slow then increase to medium until well mixed. Lower speed and add the flour and almond flour and mix until incorporated, about 1 minute.
    Wrap dough in plastic, flatten to a 1 inch thick disc and refrigerate about one hour.
    Lightly flower the dough on both sides and roll out on a baking mat or parchment paper to fit the 12 inch tart.
    Flip the dough over into the tart and peel away the baking mat or paper. Gently press the dough out to fill the tart into the corners and to the edges. Pierce the bottom lightly with a fork or small knife and place in the freezer for 20 minutes.
    Pre heat oven to 350.
    Cut a piece of parchment paper to cover the bottom of the tart and a slightly larger piece of foil to place over the parchment paper, folding the edges of the foil up to hold baking weights and easily be lifted out. Place the parchment inside the tart and the foil over it, spread dry beans or baking weights to keep bottom of tart flat while baking.
    Blind bake the tart with the weights for about 12 minutes then remove the beans or baking weights and parchment paper. Bake 15-18 minutes more until crust is dry and lightly golden. Remove tart shell from the oven and cool completely on a rack.
  • For the frangipane filling:
    Put the soft butter, sugar, salt, vanilla and almond flour in a mixer with a paddle attachment and run on medium until fully mixed. Add the cream and egg and mix well.
  • Assembly and bake:
    Spread the frangipane mix evenly in the cooled tart shell.
    Cut the rhubarb in diamond shapes and arrange a pattern starting from the middle, working to the edges and finish with partial pieces as needed.
    Bake tart at 350 for about 35 minutes until rhubarb is tender when tested with a small knife. Remove tart to a cooling rack.
  • Finishing:
    While tart is still hot from the oven, mix the apricot jam and water in a small pan and heat until melted and well mixed. Strain the glaze and spoon over the hot tart, use a wet pastry brush to gently spread the glaze and evenly cover the whole tart.
    Cool the tart on the baking rack, when it has reached room temperature dust the outer crust with powdered sugar using a dinner plate to cover the center of the tart.

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