Double Rhubarb Cream Tart Recipe
This recipe uses half of a 454-gram/1-pound box of puff pastry and can be made in any pan that will fit using the required amount of puff pastry. If you don’t have a tart pan, feel free to make this a free- form tart. See note at the bottom.
Ingredients
- 1 lb of untrimmed rhubarb,
- washed
- 1½ tablespoons granulated
- sugar
- Half of a 454 g/ 1 lb box of puff
- pastry (I use the PC brand box
- that comes with 2 225-g sleeves
- or pre-rolled sheets), defrosted
- overnight in the fridge
- For the Rhubarb Cream
- 1 egg yolk
- 10-15 g icing sugar (1 packed
- tbsp)
- 55 ml heavy cream
- Zest of half a lemon
Instructions
- 1
Preheat oven to 350˚F and have available a baking dish to cook the rhubarb in 1-2 layers. Cut the rhubarb to the size of your tart pan. (See photo but also see note at the bottom.)
- 2
Place the cut rhubarb into the baking dish and sprinkle with sugar. Cover with foil and bake for 25 minutes. Remove the baking dish from the oven (leave oven on), remove the foil and take out enough rhubarb for the top of the tart (pick the nice pieces), set aside. You will have leftover rhubarb in the baking dish to make the Rhubarb Cream. Leave the leftover rhubarb in the dish, cover again and place back in the oven for another 10-15 minutes until it is super soft.
- 3
In the meantime, unroll puff pastry and fit it into the tart pan (I had to re-roll it to be a rectangle). Using a fork, poke holes into the bottom of the crust (not the sides) and place in the fridge.
- 4
Remove the baking dish from the oven and immediately raise the temperature to 400˚F. Lift the rhubarb out of the baking dish and place in the blender (this will be the beginning of the Rhubarb Cream). Reserve the sugary rhubarb juices in the dish, you will need them for the glaze. If any rhubarb juices accumulate in the blender as the rhubarb cooled in there, add them to the reserved juices, you will need all the juices you can get for the glaze.
- 5
Make the Rhubarb Cream: Blend the rhubarb and let cool in the blender. In a small bowl, mix together the egg yolk, icing sugar, cream and lemon zest. Add it to the blender and blend well.
- 6
Remove the prepared tart from the fridge, spread the Rhubarb Cream over the bottom of the crust and top with the pre-cut long rhubarb pieces (see photo). Bake for 40 minutes.
- 7
When the tart comes out of the oven, immediately brush the sides and top with the reserved sugary rhubarb juices (from the end of step 4). Let cool and remove from the tart pan. Serves 6-
- 8
Note: if you don’t have a suitable tart pan, in place of Step 3, make a free-form tart: Remove the puff pastry from the fridge and unroll it onto a parchment lined baking sheet. Using a paring knife (and a ruler if desired), score (without cutting all the way through) a ½-1-inch border, making a frame in the parchment. Using a fork, poke holes in the centre of the frame (not on the frame). Feel free to brush the frame with a little cream and sprinkle with standing sugar if you like. Place in the fridge and carry on with step 4.
Tips & Storage
- How to Store
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to a week depending on the ingredients.
- Can I Freeze This?
- Many baked desserts freeze well for up to 2 months. Wrap tightly in plastic wrap and then foil to prevent freezer burn.
- Baking Tip
- Make sure your ingredients are at room temperature before starting unless the recipe specifies otherwise. This ensures better mixing and a more even bake.
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Frequently Asked Questions
How do I make Double Rhubarb Cream Tart?
This Double Rhubarb Cream Tart recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 15 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this double rhubarb cream tart in advance?
Yes, many desserts can be prepared a day ahead. Store covered in the refrigerator and bring to room temperature before serving for the best flavor and texture.