Rhubarb Tart. Thin slices of tart, rhubarb top a sweet almond frangipane filling, in a buttery shortbread crust. Jaws will drop when you serve your guests this gorgeous rhubarb dessert! The rhubarb flavor in this tart balances nicely with the honey and amaretto.

Ingredients of Rhubarb Tart

1. You need of INGREDIENTS for 21cm tart.
2. Prepare of Tart Dough:.
3. It’s 180 g of Butter.
4. Prepare 95 g of Sugar.
5. You need 60 g of Egg (about 1 Egg).
6. You need 40 g of Ground Almonds.
7. Prepare 250 g of Flour.
8. You need of Filling (Rhubarb Jam).
9. Prepare 250 g of Rhubarb.
10. It’s 50 g of Sugar.
11. Prepare 1 g of Vanilla Essence.
12. It’s of Filling.
13. It’s of Eggs:.
14. It’s 2 of Eggs.
15. Prepare 90 g of Sugar.
16. You need 200 g of Cream.
17. Prepare of Ingredients for Exterior:.
18. You need 1 of Egg for egg wash.
19. You need of Vanilla Ice Cream.

Rhubarb tart is one of those very homely and traditional Irish and British tarts and pies. This rhubarb frangipane tart recipe can be made a day ahead, making it an ideal dinner party dessert. Sharp, candy-pink rhubarb is the perfect contrast to the sweet frangipane. Rhubarb has a tart flavor and bright pink color.

Rhubarb Tart step by step

1. Rhubarb Jam:.
2. Cut the rhubarb into pieces..
3. Add the rhubarb pieces and sugar to a medium saucepan. Bring to a boil over medium heat and reduce heat to low. Simmer, covered, stirring occasionally for 30 min or until the fibers are softened..
4. Let cool. Set aside until use..
5. Tart Dough:.
6. Preheat oven to 350F..
7. Prepare tart dough. Bake following the making method. Bake until edges are lightly golden. (http://www.chez-k.org/classics/rhubarb-tart/).
8. In a small bowl, whisk the egg for the egg wash. Brush the egg solution on the surface of the tart..
9. Bake another 5 min or until the egg wash is dry..
10. Filling & build-up:.
11. Add the eggs and sugar to a medium saucepan and whisk well..
12. Add the cream and whisk well..
13. Strain the solution and wrap the top. Keep in your fridge for at least 30 min..
14. Spread the rhubarb jam on the tart crust while the tart crust is still hot..
15. Pour the egg solution into the tart crust..
16. Place the mold on the middle rack of the oven. Bake for 60 min or until the filling is solid. Remove from oven and place on a wire rack..
17. Decorate as you like. Our recommendation is to serve it with vanilla ice cream..

Here, find our best rhubarb recipes, from cakes Bakers everywhere love the rosy hue and tart taste of rhubarb, and they use it in pies, crisps, and. We reckon this traditional tart is well worth bringing back. "There is undoubtedly a rhubarb revival happening, with lots of new and interesting recipes hitting the streets, along with well-made old. Spring rhubarb is wonderfully pink and tender, so you can dispense with the poaching step and put it straight into a pastry case (shell) with a little brown sugar before putting it in the oven. Or You can pour in the butter tart mixture first then the rhubarb – gives a looser pie. Transfer batter to tart pan and smooth top.