My friend just came back from a four-month trip to South America and stopped by my place for two days before going back home in Lyon. As we were discussing in the kitchen – I was cooking stewed rhubarb – she told me about how she missed home-made food and good coffee. She also said how she loved her grandmother’s rhubarb tart.
While travelling, she barely get a chance to cook. She was always moving from one place to other and almost never had a kitchen in her accommodation. Cooking makes her feel at home.
Regarding coffee, I was shocked. It’s the last thing I would have think about. Latin America and the Caribbean is the world’s largest coffee producing region. But it looks like the majority is sold to the world’s biggest consumers that are the US and Europe.
Well, I was still happy I could help my friend feeling like home by offering a good coffee. And, of course, I jumped on the opportunity to cook a rhubarb tart for her. Rhubarb just made its come back on fresh markets. There was almost no need to peel it as spring rhubarb is not too fibrous. This makes it a perfect pick for the season.
Ingredients (6 persons)
- 400g/14oz rhubarb
- 50g/1,25oz strawberries (optional)
- 1 apple
- 100g/3,5oz sugar
For the sweet pastry :
- 200g / 7oz flour
- 100g / 3.5oz icing sugar
- 80g / 2.8oz de butter
- 80g/ 2.8oz almond powder
- 1 egg
- 1 pinch of salt
Sweet pastry. In a large bowl (or a robot), mix the butter cut into small pieces and at room temperature and icing sugar. Add the flour, almond powder, egg and a pinch of salt. Mix it well. Form a ball of pastry, wrap in plastic wrap and refrigerate for at least 30 minutes.
Rhubarb & strawberries. Peel the rhubarb. Cut the rhubarb in small pieces. Reserve a half in a bowl with half the sugar and the strawberries cut in small pieces. Put the other half in a pan.
Sweet pastry. Preheat the oven to 180°C / 350°F.
Rhubarb & apple. Peel the apple and take the seeds out. Cut in small pieces and add in the pan with half the rhubarb. Cook with remaining sugar for 15 minutes. Mix it well.
Sweet pastry. Take the ball of pastry out of the fridge and place it on a parchment paper. Gently pat the pastry with the palm of your hand to flatten slightly. Cover with a second parchment paper. Roll the dough out with a rolling-pin until the size of the tart pan. Remove the parchment paper on the top and place the dough on the tart pan with the parchment paper under it. Fill with pie weights or beans, and bake for 10 minutes. Remove from the oven and remove weights. Bake it for 3 more minutes.
Baking. Pour the stewed rhubarb first. Then, arrange the rhubarb and strawberry pieces on the top. Cook for 35 minutes.