I love rhubarb! So every year I bake a rhubarb tart. Last year, I published my recipe for Rhubarb tart with almond cream. After a year of work in food photography, I present to you my Geometric Rhubarb Tart.
4 tips for making a Geometric Rhubarb Tart
Making a Geometric Rhubarb Tart is not that complicated and it even has a fun side! However, it can also become a real headache (and I speak from experience!). After several tries, including a last really successful try, I give you my 4 tips for making a stunning tart every time.
1. Choosing the right rhubarb stems
Choose rhubarb stems of equal width in order to get pieces of rhubarb of equal sizes. Also favor the very red stems.
2. Do not peel the rhubarb
In order to obtain a color gradient from red to green, I advise you not to peel your rhubarb. After testing this recipe several times, I never had the problem of too stringy rhubarb.
If you are a little reluctant to leave the rhubarb unpeeled, you can peel the underside of the stem only.
3. Don’t drain your rhubarb
Normally, it is advisable to soak the rhubarb in sugar for a few hours to remove the acidity. However, disgorging the rhubarb will make it a little duller and therefore less photogenic.
In the following recipe, I have adapted the amounts of sugar to compensate for not having disgorged the rhubarb. If you decide to disgor the rhubarb beforehand, reduce the amount of sugar in the almond cream (50 g instead of 80 g).
4. Test your geometric designs in advance
I advise you to do a test before placing the pieces of rhubarb on your dough.
Here is how I created the design of my geometric design:
And if you have other pattern ideas, here are some other wonderful Geometric Rhubarb Tarts ideas:
- Geometric tart with three colors by Gourmandiseries.fr
- Geometric tart by Blogdechataigne.fr
- Geometric Tart with squares by Telegraph.co.uk
Recipe for Geometric Rhubarb Tart
For 8 portions you need the following ingredients.
Ingredients
For the dough
- 230 g flour
- 130 g of soft butter
- 75 g icing sugar
- 60 g of ground almonds
- 1 egg
For the almond cream
- 70 g brown sugar
- 60 g butter, melted
- 70 g ground almonds
- 1 egg
- Vanilla extract
For the rhubarb
- 4-5 rhubarb stems of the same width
Find the assembly of this Graphic Rhubarb Tart in video!
Preparation
In a bowl, combine the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Place it between two sheets of baking paper and roll it out with a rolling pin to form a circle. Let the dough rest in the fridge.
For the almond cream, pour the sugar, ground almonds, egg, butter and vanilla extract in a bowl. Mix well.
Wash your rhubarb stems and remove the ends. Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide.
Then, place your dough in your tart mold, with the baking paper at the bottom. Remove the borders with scissors. Pre-bake the dough in the oven at 175 ° C (conventional heat) for 10 minutes.
Take the dough out of the oven and let it cool for 10 minutes. Then spread the almond cream and place the rhubarb pieces in a geometric form (see the pictures above).
Bake the rhubarb tart for 30-40 minutes at 175 ° C (conventional heat).
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Ingredients
For the dough
- 230 g flour
- 130 g of soft butter
- 75 g icing sugar
- 60 g of ground almonds
- 1 egg
For the almond cream
- 70 g brown sugar
- 60 g butter melted
- 70 g ground almonds
- 1 egg
- Vanilla extract
For the rhubarb
- 4-5 rhubarb stems of the same width
Instructions
- In a bowl, combine the flour, icing sugar, ground almonds, butter and egg. Mix well and form a smooth ball. Place it between two sheets of baking paper and roll it out with a rolling pin to form a circle. Let the dough rest in the fridge.
- For the almond cream, pour the sugar, ground almonds, egg, butter and vanilla extract in a bowl. Mix well.
- Wash your rhubarb stems and remove the ends. Then cut the rhubarb stalks into small diamond-shaped pieces. Cut the pieces as long as they are wide.
- Then, place your dough in your tart mold, with the baking paper at the bottom. Remove the borders with scissors. Pre-bake the dough in the oven at 175 ° C (conventional heat) for 10 minutes.
- Take the dough out of the oven and let it cool for 10 minutes. Then spread the almond cream and place the rhubarb pieces in a geometric form (see the pictures above).
- Bake the rhubarb tart for 30-40 minutes at 175 ° C (conventional heat).