I recommend to prepare all ingredients (shortbread, rhubarb compote and washed and cut strawberries) and arrange the tart at the last moment (before dinner or before serving) so that the shortbread won’t soften too much in contact with the rhubarb’s moisture. It’s even better if you can leave the circles (metal, not plastic ones) while baking. Rhubarb Tart Tested Recipe 1 1/2 cups (210 grams) all purpose flour 1/8 teaspoon salt 1/2 cup (113 grams) unsalted butter 1/4 cup (50 grams) granulated. Toss rhubarb and strawberries with sugar. Two options: either delimit the shape with a knife and remove any excess, or use circle shapes or any shape of your choice: large circle of the size of a pie, any kind of individual shapes or even your child’s clay shapes (make sure not to choose too thin shapes). Then combine in a medium bowl with 3 cups sliced strawberries. Arrange the unbaked tart shells on a large baking sheet and bake for 15 minutes in the preheated oven. Once out of the refrigerator, remove the top parchment paper and shape the forms you wish to get. Then you have to place this on a baking sheet (or the oven tray) and let it chill for at least 1 hour in the refrigerator. It’s quite convenient as the dough won’t stick to the rolling pin and you won’t have to spread flour on the working surface. You first have to roll out the shortbread dough at the desired thickness between two sheets of parchment paper. It’s actually important to place a cold dough in the hot oven rather than a dough at room temperature as the first one won’t have time to melt and spread out while starting to bake.
#RHUBARB TART RECIPE HOW TO#
If you don’t have any, you can add a generous pinch of salt, preferably fleur de sel which is, in size, between salt and coarse salt.ĭo you know how to make such a thick shortbread? There are tricks to follow, otherwise even if you prepare a beautiful round shape, in the oven with the increasing heat, the dough will “run away” as we say in French and you’ll get a flat, even larger, galette. To prepare the base of this tart – a thick cookie rather than a classic pie pastry – I use the same recipe as for sablés bretons (shortbread cookies from Brittany).Ī pastry from Brittany always means using salted butter. Mix in enough water to form moist clumps. Add butter cut in using on/off turns until mixture resembles coarse meal. Serve as a cake to share or tartelettes individual tarts. Blend first 5 ingredients in processor until nuts are finely ground.
#RHUBARB TART RECIPE PLUS#
I love this desert’s association of ingredients and textures: a crunchy sablé breton shortbread, the rhubarb’s acidity and the sweetness of fresh strawberries. Ingredients 2 cups all-purpose flour, plus more for the work surface teaspoon kosher salt 1 cup plus 2 tablespoons granulated sugar 14 tablespoons.
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