Description
Tarte Rhubarbe is a classic French dessert featuring the tart, tangy flavor of rhubarb on a buttery, flaky pastry crust. Perfect for spring and summer, this rustic yet elegant treat provides a balance of sweetness and acidity.
Ingredients
- 1 sheet of puff pastry or shortcrust pastry
- 4–5 stalks of rhubarb, cut into 1-inch pieces
- ½ cup sugar, divided
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup heavy cream
- Powdered sugar (optional, for dusting)
Instructions
- Preheat your oven to 375°F (190°C). Line a tart pan with the pastry, pressing it into the edges. Trim any excess pastry around the edges.
- In a small bowl, toss the rhubarb pieces with ¼ cup of the sugar and cornstarch. Set aside.
- In a medium bowl, whisk together the egg, remaining ¼ cup sugar, vanilla extract, and heavy cream until well combined.
- Arrange the rhubarb pieces evenly in the pastry-lined tart pan. Pour the custard mixture over the rhubarb.
- Bake for 35-40 minutes, or until the custard is set and the rhubarb is tender. The top should be lightly golden.
- Remove the tart from the oven and let it cool for at least 15 minutes before removing from the tart pan.
- Once cooled, dust with powdered sugar, if desired, and serve.
Notes
For a sweeter version, add a little extra sugar to the rhubarb or mix in some honey or maple syrup.Add strawberries or raspberries for a fruity twist.Top with sliced almonds for added crunch and flavr.To make a lighter version, substitute heavy cream with half-and-half or milk.If using frozen rhubarb, thaw and drain it to avoid excess moisture in the tart.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 60mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
