Rhubarb and Strawberry Tart

Ingredients

• 70 g Semi-salted butter (cut into pieces, softened)
• 70 g Unsalted butter (cut into pieces, softened)
• 75 g Powdered sugar
• 250 g Type 45 flour
• 30 g Almond powder (for the dough)
• 1 Egg (at room temperature)
• 100 g Unsalted butter (almond cream) (softened)
• 100 g Granulated sugar
• 100 g Almond powder (almond cream)
• 2 Eggs (almond cream) (at room temperature)
• 150 g Strawberry jam (without pieces)
• 500 g Rhubarb (5-6 stalks, peeled and cut in half)
• 500 g Sugar (syrup)
• 5 ml Liquid vanilla (one cap)
• 100 g Apricot glaze (or apricot jam) (diluted with a little water if needed)
• 100 g Fresh strawberries (cut into quarters or whole for decoration)
• 250 ml Water (for the syrup)

Instructions

1. Soften the butters and create the almond sweet pastry

   Cut the semi‑salted butter and the unsalted butter into pieces, place them in a bowl and soften in the microwave on low power for a few seconds. Add the powdered sugar and cream. Incorporate the flour, almond powder and the egg, mix until a homogeneous dough forms.

   Time: PT6M

2. Chill the dough

   Form a ball, wrap in cling film and let rest in the refrigerator for about 2 hours.

   Time: PT2H

3. Roll out the dough and place in the tart ring

   On a lightly floured surface, roll the dough to 3 mm thickness. Place it in the 26 cm ring, form a border of about 1 cm, trim excess and refrigerate again for 15 minutes.

   Time: PT15M

4. Prepare the almond cream

   Soften 100 g of unsalted butter, add 100 g of granulated sugar, 100 g of almond powder and 2 eggs (≈75 g). Beat everything for 2 minutes with a whisk until a smooth cream forms.

   Time: PT3M

5. Put the almond cream in a piping bag

   Transfer the almond cream into a bag fitted with a medium tip.

   Time: PT1M

6. Fill the tart base

   Spread a thin layer of almond cream on the base, smooth with the back of a spoon. Add the strawberry jam (150 g) and spread leaving a 0.5 cm free edge.

   Time: PT5M

7. Rest the filled tart

   Place the filled tart in the refrigerator for 1 hour so the cream firms up.

   Time: PT1H

8. First blind bake

   Bake the tart at 180°C for 20 minutes to pre‑cook the crust.

   Time: PT20M

   Temperature: 180°C

9. Prepare the vanilla‑syrup poached rhubarb

   Peel the rhubarb, trim the ends and cut in half. In a saucepan, bring to a boil 250 ml water, 500 g sugar and a cap of liquid vanilla. Submerge the rhubarb, boil 1 minute, cover and let rest 6 minutes off the heat. Bring to a simmer again for 1 minute, then drain and let cool 20 minutes on a rack.

   Time: PT43M

10. Arrange the rhubarb ribbons

    Cut the cooled rhubarb into diamond‑shaped ribbons and arrange on the tart base, starting from the centre then forming a circular pattern.

    Time: PT5M

11. Final bake

    Bake the tart at 160°C for 15 minutes until the rhubarb is lightly golden and the crust is cooked.

    Time: PT15M

    Temperature: 160°C

12. Glaze the tart

    Melt the apricot glaze over low heat (or dilute the apricot jam with a little water) and glaze the surface of the tart.

    Time: PT5M

13. Decorate and let cool

    Arrange the fresh strawberries (cut or whole) on top, let cool completely on a rack before serving.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g