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Triple Baked Rubharb Tart (page 2 of 2)

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A seriously delicious French rhubarb pie for the patient chef.
Page1  2  

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French pastry chefs use biscuits à la cuillère or biscuits de Reims, sponge fingers to soak up the juice the rhubarb will inevitably produce when baked. It is essential to do this but you might use other cookies.

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Crush 3 biscuits ...

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... and sprinkle over the stretched dough.

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Add the chopped rhubarb...

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... and bake for 15 minutes in a 200°C/400°F oven - our first baking out of three.

 

THE CUSTARD
2 eggs
50gr milk
50gr cream
75gr sugar

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We'll now prepare the custard that will enrich the pie and compensate for the rhubarb juice lost by evaporation or soaked up by the cookies. Pour the milk in a bowl and add the sugar, add the eggs and whisk everything until smooth.

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As soon as the first baking is over - 15 minutes - pour the custard over the pie. Here I'm using a fancy entonnoir à piston but you can do it with a beaker.

Reduce temperature to 180°C/350°F and bake for a further 30 minutes - our second baking.

 

 

THE MERINGUE
70gr egg whites (about 2 large eggs)
105gr sugar

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Separate egg yolks from whites and beat like a madman precisely as I explained in Making Your Own Meringues. Mix in the sugar and place in a pastry bag. I recommend you buy a roll of disposable transparent pastry bags, they are a gift of the plastic God to pastry chefs.

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After the second baking, the custard has set and the dough is baked through.

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Pipe your meringue with the pastry bag firmly in your left hand, not under the arm like a bagpipe, and the right hand guiding it to make concentric circles.

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Sprinkle with confectioner's sugar using a tea strainer or fine sieve.

Reduce temperature to 160°C/320°F and bake for a final 5 minutes - our third baking.

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That's it, here is our plump French lady coming out of the oven.

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Delicately cut a slice and let her give you a warm kiss.

Published 28/07/2008
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23 Comments

  • #1
  • Comment by Paul Mckenna
  • on: 28/07/2008
That recipe is a sexy bitch and she is worth the work !

Paul
  • #2
  • Comment by Paulina  C. L. Tognato
  • on: 28/07/2008
I love rhubarb with its citric taste, but is very difficult to find here.
I'll smell the taste of your wonderfull tart and remmenbered my last visit in Paris!!!!!!
Thanks!!!!!!!!!!!!!!!!!!
  • #3
  • Answered by fx
  • on: 29/07/2008
Paulina, perhaps you could find one of the many great fruits that grow in Brazil and replace the rhubarb with it? The dough, custard and meringue could work with any citric-tasting fruits.
  • #4
  • Answered by fx
  • on: 29/07/2008
Paul, she is well worth the wait, but don't let her abuse, each slice is like 5000 calories!
Thank you, thank you, and thank you.
Great article
A piece of art.
I will try to find rhubarbs in Bogota, Colombia.
Could it work with mango?
  • #6
  • Comment by Helena
  • on: 30/07/2008
Hmm ... yum!

I'm going to have to resist the temptation to go out and harvest some though. Since rhubarb season is over and the plants are supposed to be left alone to give it a chance to regenerate for the follow year. Can't say I'm not tempted...
Really interesting. I've never seen a rhubarb tart/pie with custard cooked quite like this before.
As always, beautiful photography, and amazing recipe.
  • #8
  • Comment by Shu
  • on: 30/07/2008
Looks yummy, but too hard for a novice like me, plus rubharbs are not easily found here. I am, however, greatly looking forward to making your sour cream apple pie over the weekend!

Enjoyed your blog tremendously, fx. I'm now on page 10 of your back posts. Work in the office has never gone so slowly!
  • #9
  • Comment by Paul
  • on: 30/07/2008
Francois-Xavier, greetings and would this be good with plums? I have some from the garden that need eating up...
  • #10
  • Comment by donsiranni
  • on: 30/07/2008
Francois,when I grow up I'm gonna really try this,as I'll always have lots'a rubharb.
  • #11
  • Comment by Jason
  • on: 31/07/2008
Thanks FX, My father loves rubarb, custard and meringue and now I have a trifecta to please him! Keep up the great work.
  • #12
  • Comment by Jasmin
  • on: 01/08/2008
hi Fx,
your email address didn't work :(
Is there some kind of restriction?
  • #13
  • Answered by fx
  • on: 03/08/2008
Jasmin, please let me know what error message my email address generated. You can reply to this message and it should work!
  • #14
  • Answered by fx
  • on: 03/08/2008
Jason, good luck if you try this tart for your father, it ought to please him!
  • #15
  • Answered by fx
  • on: 03/08/2008
Don let me know how this works for you!
  • #16
  • Answered by fx
  • on: 03/08/2008
Paul, I think this would work with tart/acidic plums. Since you´ll have the same issues of them pissing over the dough and threatening to transform it into a bog, the crumbled biscuits should solve it like they do for rhubarb. Good luck and let me know how it works!
  • #17
  • Answered by fx
  • on: 03/08/2008
Shu, thanks for your visit and please don´t lose your job over my blog! You´ll find lots of easier dessert recipes, try perhaps the Roasted Pineapples, they can also be used in a custard pie.
  • #18
  • Answered by fx
  • on: 03/08/2008
Laura, thanks for your kind words, I was not so pleased with the pictures on this one, a tad too dark and unsaturated. But it was late on a week night!
  • #19
  • Answered by fx
  • on: 03/08/2008
Helena, sometimes you can harvest a couple rhubarb shoots in the late summer ...
Man I'm in trouble now!
Sue just picked up the ingredients for this little taste of heaven and plans to make it tonight.

Dave
  • #21
  • Answered by fx
  • on: 04/09/2008
Dave, don't plan anything for tonight, you'll be up cooking until midnight, then you'll be eating pie until dawn!
  • #22
  • Comment by Larissa
  • on: 03/07/2010
I make a similar tart, but omit the custard, instead I sprinkle rhubarb with a little sugar mixed with a generous amount of cinnamon. This dessert is great for hot summer days.
  • FX's answer→ Thank you Larissa.


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