Hello friends,
I believe that rhubarb is one of the ingredients that brings me the most joy when spring returns. As soon as I spot it at the market stalls, with its long, slightly irregular pink and green stalks, I know that the homemade pie season officially begins at our house.
And honestly, this period never lasts long enough for my liking! So every year, I make the most of it: applesauce, cakes, Sunday desserts… and especially this delightful rhubarb, almond, and vanilla tart that I love to prepare as soon as the first harvests appear.
Rhubarb Always Sparks Debate
I know that not everyone is a fan of rhubarb. Some find it far too sour. But when everything is perfectly balanced, it’s pure bliss: just the right amount of sugar, a crunchy crust, and a fresh tartness that you won’t find in any other fruit.
Well… technically, rhubarb is a vegetable, but we can all agree that in the realm of baking, it clearly belongs to the dessert category, right?
And that’s where my rhubarb, almond, and vanilla tart comes into play!
A Recipe That Showcases Rhubarb
This rhubarb, almond, and vanilla tart is one I cherish precisely because it fully respects the essence of rhubarb. Here, we don’t mask its character with excessive sugar. On the contrary.
This is fortunate because the rhubarb season is fairly short, occurring mainly from April to June, with some varieties lasting a little longer depending on the region. At my house, it is a seasonal delight I look forward to each year, much like the first strawberries or green asparagus. It signals sunny days, lighter desserts, and the outdoor snacks we enjoy as soon as the sun peeks out.
At home, this tart always makes a lovely impression at the table. Yet, it remains very simple in spirit. And frankly, that’s often what I prefer.
A Recipe Where the Balance of Flavors Is Subtle and Refined
This rhubarb, almond, and vanilla tart masterfully highlights the acidity of rhubarb, using minimal sugar, and pairs beautifully with almond and sweet pastry.
Moreover, rhubarb always pairs wonderfully with vanilla and almond. Almond adds sweetness and softness, while vanilla smooths out the flavors. Rhubarb retains that delightful acidity that keeps the dessert from feeling heavy.
In the preparation, the role of strawberries is primarily that of a flavor enhancer. As I mentioned: we are working with subtle and delicately balanced flavors. The result is nothing short of incredible. I can’t wait to hear your feedback in the comments of this article!
And strawberry and rhubarb? That’s a combination we almost all instinctively love. The strawberry brings a rounder, slightly fragrant side without ever overshadowing the rhubarb. Here, we maintain a delicate balance.
By the way, depending on the varieties of rhubarb available, the acidity can vary. Some stalks are very green and quite sharp in flavor, while others are more red and slightly sweeter. I always taste the rhubarb before adjusting the sugar. Frankly, I much prefer a slightly tangy tart over one where the rhubarb flavor is completely masked.
You can find it on the blog my rhubarb and strawberry tart that I prepare quite often in spring. You will love it!
My Secret for a Dough That Holds Well
There’s nothing more frustrating (in pastry, that is!) than a dough that falls apart when you have a delicate filling. So here’s my tip for ensuring a dough that maintains its shape.
I repeatedly emphasize that cold is a friend to dough. For optimal results, I suggest lining your tart pan with dough the day before and refrigerating it as is. Do not cover it with plastic wrap or anything else. You’ll see, it makes all the difference!
Naturally, the dough should also be of an even thickness of about 0.15 inches (4 mm). With these two tips, you should have beautifully baked pastry!
Additionally, avoid overworking your dough when it’s warm. In spring, kitchens can quickly heat up in the afternoon. If you notice your dough becoming soft or sticky, simply return it to the fridge for a few minutes before continuing. Honestly, this will save you a lot of stress during assembly!
And How to Store It?
I recommend storing the tart at room temperature. If you place this rhubarb, almond, and vanilla tart in the refrigerator, the crust may become soggy.
The Necessary Utensils:
A saucepan,
One fine sieve,
A frying pan,
One small mixing bowl,
A whisk,
One small angled spatula,
A rolling pin,
One square tart pan measuring 9×9 inches (23×23 cm),
And a good paring knife.
Now it’s time to head to the kitchen and put on your apron!
The recipe, Chef!
Rhubarb, Almond, and Vanilla Tart
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Loading...Ingredients
- Sweet almond pastry
- 250 g of wheat flour (preferably T55)
- 30 g of almond powder
- 90 g of icing sugar
- 2 g of salt (1/2 teaspoon)
- 120 g of cold unsalted butter
- 1 large egg
- Egg wash
- 1 egg white
- 2 tablespoons of brown sugar
- Almond cream
- 35 g of soft butter
- 35 g of icing sugar
- 35 g of almond powder
- 1 small egg
- Finishing
- 1 kg of rhubarb
- 50 g of sugar
- 100 g of strawberries
- 1 vanilla pod
- 20 g of sugar (optional)
Instructions
Sweet Almond Pastry
Put the flour, almond powder, salt, and icing sugar in the bowl of your food processor.
Mix.
Then add the butter cut into pieces, mixing on low speed (2 on a scale of 6) until you obtain a sandy mixture.
Add the egg.
Mix at medium speed until you have a homogeneous mixture, then stop immediately.
Refrigerate for at least one hour (ideally overnight).
Preheat your oven to 170 degrees.
Roll out your dough, line your mold, and bake for 18 minutes (if possible, covering the dough with parchment paper and ceramic beads).
Let cool.
Glaze
Unmold the pastry and turn it onto your baking mat.
Brush the outer edges of the pastry with egg white. Then sprinkle with brown sugar.
Turn the pastry over and place it back on the baking mat.
Almond Cream
Mix the butter, icing sugar, and almond powder until you have a homogeneous mixture.
Add the egg. Mix.
Pipe the almond cream onto the pre-baked dough.
Spread the cream with a small offset spatula.
Bake at 170 degrees for about 15 minutes; your almond cream should be golden.
Let cool on a rack.
Finishing
Peel the rhubarb.
Cut part of it into identical diamonds, enough to well cover the surface of your tart. Set these diamonds aside.
Put the rest of the roughly chopped rhubarb in a saucepan with the strawberries and 50 g of sugar.
Cook down for 10 to 15 minutes; you should get a very soft texture.
Pass through a fine sieve, then let the compote cool.
Pour the juice into a skillet, add the vanilla pod cut in half and scraped to extract the seeds. (Optionally, add the 20 g of sugar if your rhubarb is very sour).
Cook on low heat for 5 minutes, then add your rhubarb diamonds. Coat them with syrup and cook on medium/low heat for 10 minutes. They should be cooked but hold their shape. Let cool.
Spread the compote on the tart base.
Finally, arrange your rhubarb diamonds.
It's ready!
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