Time for a French Rhubarb Tart

Are you ready to make a rhubarb tart with me? I found this recipe in Sophie Dudemaine's French cookbook of "Quiches and Tartes" and translated it into English and adjusted the measurements for you (recipe follows :)

First you make the dough (flavored with ground almonds, absolutely delightful) and chill it for 2 hours.

You could braid some of the extra dough to make a fancy crust, if you are feeling creative.

Peel and chop your rhubarb stalks and sprinkle with sugar while you make the creme fraiche filling.

Mix filling ingredients with rhubarb and pour into prepared shell,

Bake for 35-45 minutes, chill before serving, and you will make your friends very happy!


For those of you serious about baking decadence:

French Rhubarb Tart Recipe

Sweet Almond Pastry Dough:

2 cups (250 grams) flour
1/2 cup (130 grams) butter
1/2 cup (60 grams) ground almonds (you may grind slivered almonds finely in your food processor)
1 heaping cup (130 grams) powdered sugar
2 egg yolks

Knead flour and butter together until mixture has the consistency of course meal. Add ground almonds, sugar, and egg yolks, then 4 Tbsp. cold water and knead into a smooth dough. Add more flour if dough is too sticky. Form dough into a ball, wrap in plastic, and chill for at least 2 hours. Remove dough 15 minutes from refrigerator before rolling out.

Roll out pastry dough to fit a springform or a ceramic quiche/tart form with 11" / 28 cm diameter. Place dough in form and with the scraps, you can create a fancy-looking crust by braiding a few strips of dough if you'd like. Attach braids by brushing crust with a bit of water. Put the finished tart crust in the refrigerator to chill while you prepare the filling.

Rhubarb Filling:

4 cups (600-700 grams) peeled and chopped fresh rhubarb
3 Tbsp. sugar

First of all, toss rhubarb with sugar in large bowl and set aside.

Then mix:

1/2 cup (100 grams) sugar
3 whole eggs
1 Tbsp. corn starch
1 Tbsp. flour
1/2 cup (150 grams) creme fraiche or sour cream

Add chopped rhubarb to cream filling and pour into prepared crust. Bake in a preheated 350ºF / 175ºC oven for 35-45 minutes or until tests firm. Glorious served chilled!

*The filling is very quick and simple to make, and the pastry crust dough is so delicious, it's completely worth the extra trouble of making it yourself :)