Rustic Geometric Rhubarb Tart

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Author: Delphine Fortin
Prep Time: 45 mins
Cook Time: 25 mins
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x
Category: Cakes and pies

Look at the stunning look of this rustic geometric rhubarb tart! Fun, entertaining and delicious, it will for sure impress your guests.

Ingredients

Scale

1 ½ cup (190g) all-purpose flour
¼ teaspoon salt
½ cup (115g) cold unsalted butter, diced
¼ cup (60 ml) ice water, plus more as needed
7–8 medium size rhubarb stalks
3 Tablespoons almond meal
3 Tablespoons unsweetened applesauce*
1 egg, for brushing
2 teaspoons granulated sugar
A few slivered almonds, for decoration (optional)

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Instructions

For the crust:

In a medium bowl, whisk the flour, sugar and salt together. Cut in the cold butter until the mixture resembles coarse, pea-sized crumbs. Add ice cold water, and gently knead the dough a few times in the bowl until it all comes together. Shape the dough into a ball and flatten it into a thick disk. Wrap it in plastic bag and refrigerate for at least 1 hour.
Preheat the oven to 425°F (200°C), and line a large baking tray with parchment paper. Set aside.
On a lightly floured surface, roll the dough into a 11-inch circle (28 cm). Trim the rim of the circle if needed, in order to make a clean cut. Transfer the dough to the prepared baking sheet.
Spread almond meal in the center of the dough, leaving a large border all around. Top with spoonfuls of unsweetened applesauce. Place in the refrigerator to chill while you’re preparing the rhubarb.

For the rhubarb:

Meanwhile, prepare the rhubarb. Cut a 9-inch circle (23 cm) from parchment, and fold it into quarters. This ¼ circle will be your guide. Place the ¼ circle guide on a small cutting board. With a paring knife and starting from the center of the ¼, cut 2 pieces of rhubarb (flat side down) to fit beside one another with the point in the center. Trim them to fit the guide exactly. Repeat this process from the center to the edges of the ¼ circle.
Then, place these rhubarb strips into a ¼ of the galette on top of the almond-apple filling. Repeat 4 times (it’s helpful to choose pieces of rhubarb that are a similar width).
Once all the rhubarb is in the galette, gently fold the edges of the dough over the fruits, overlapping the dough as necessary. Press gently to seal the edges.
Brush the sides of the galette with beaten egg, then sprinkle with sugar and a few slivered almonds.
Bake for about 25-30 minutes, or until the crust is golden and the filling soft.

Notes

* For homemade unsweetened applesauce, peel, core and dice one large apple. Steam it or cook it in a small saucepan with 1 or 2 Tablespoon(s) of water until softened. Mix it in a food processor until smooth. Stir in 1 teaspoon lemon juice, and it’s ready.

** Rhubarb scraps (+ dough leftovers). You will end up with rhubarb scraps and probably have some extra dough to use too. You can reuse them to bake individual rhubarb galette (non geometrical though) and/or and stew the extra rhubarb with sugar and vanilla bean to make a rhubarb compote. Delicious!

** For a classic tart version (instead of a galette). You can use the same guide for a 9-inch circle (23 cm) rounded pan. You may have to do some re-trimming here and there and it turns out best if the edges are nice and rounded like the pan.