Rhubarb and Strawberry Tart
Recipe by Chef Sylvain - Long live pastry!
A decadent tart with almond sweet pastry, filled with almond cream, strawberry jam and rhubarb poached in a vanilla syrup, all glazed with apricot icing. Ideal for an elegant summer dessert.
MediumFrenchServes 8
Printable version with shopping checklist
Source Video
3h 50m
Prep
1h 18m
Cook
37m
Cleanup
5h 45m
Total
Cost Breakdown
Total cost:$15.50
Per serving:$1.94
Critical Success Points
- • Soften the butters and create the almond sweet pastry
- • Roll out the dough and place in the tart ring
- • First blind bake
- • Prepare the vanilla‑syrup poached rhubarb
- • Final bake
Safety Warnings
- • Handle the boiling syrup with care to avoid burns.
- • Wear kitchen gloves when handling the hot oven.
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