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When spring arrives, rhubarb is on my mind. One of the decidedly solely spring ingredients to enjoy, and the harbinger of a new growing season.
Whether you force your rhubarb, which will make it deliciously tender, or wait until the weather outside encourages the stalks to become harvestable, growing freely on their own, this recipe from Raymond Blanc’s recent cookbook – Simply Raymond Kitchen Garden, is a sweet treat to celebrate spring’s arrival.
Raymond Blanc’s entire cookbook is full of seasonal recipes including the original recipe for Rhubarb & Lemon Tart. I have made a few adaptations to best suit my baking climate (Bend has very dry air).
What makes this tart uniquely delicious is how you prepare the rhubarb.
Essentially, you are candying the rhubarb and bring forth its sweetness and letting go of the tartness. By first macerating it, which is just a fancy term for bringing out the moisture of the rhubarb, and then baking it to bring the juices out even more, you will want to eat each piece like a piece of candy. Absolutely scrumptious! And I encourage you to save a few pieces to enjoy all on their own. ☺️
The lemon filling couldn’t be more simple. The only part of the lemon you are using is the zest. And as students in my Intro to French Cooking class know, the zest is where the flavor is! So it only makes sense! ☺️ Then all you do, after having prepared and baked your pastry ahead of time, is arrange the rhubarb pieces, pour the lemon filling around them, and bake! Voilà!
This recipe was shared as the Petit Plaisir on episode #423 of The Simple Sophisticate podcast, How to Live in Sync with Your Inner Compass
Here’s the recipe!
Rhubarb & Lemon Tart
Ingredients
Pastry
- 250 g 1/2 cup pastry flour/all-purpose flour
- 125 g 1/4 cup unsalted butter (Isigny St. Mere – high butterfat percentage – 80% or higher) chilled and cubed
- 2 tsp granulated sugar
- 1/4 tsp salt
- 2-4 tsp fresh orange juice
Tart Filling
- 300 g or 2 large/long stalks of rhubarb
- 40 g granulated sugar
- 20 g granulated sugar
- 100 ml heavy cream/double cream
- 1/4 lemon zest (the juice will not be used in this recipe)
- powdered sugar/icing sugar for finishing optional
Instructions
Pastry
- In a food processor, combine the flour, butter, sugar and salt until it vaguely resembles cornmeal. Then gradually add the orange juice until the dough comes together, but only just barely. Remove the dough, wrap in plastic wrap and refridgerate for 30 minutes (or more).
- Preheat the oven to 350 degrees (180 C).
- After 30 minutes, so the dough is chilled, roll out the dough on a floured surface and place into a tart pan (your choice of which size or multiple mini tart pans). Place parchment paper on top of the tart pastry and hold down with baking weights or beans so the tart holds its form. Bake for 25-30 minutes, just baked, but not brown (we will bake to brown with the filling added later). Remove from the oven and set aside to cool while you prepare the filling.
The Rhubarb prep
- Cut the rhubarb stalks into 2" pieces. Place on a baking sheet with sides (a candy roll sheet) or in a ceramic baking dish. sprinkle with th3 40 g (1/4 cup) sugar. Toss, so all pieces are sprinkled with sugar. Leave them on the counter to macerate for at least 2 hours. There is no need to cover them as Blanc reminds us that the rhubarb has plenty of acidity to prevent any oxidation.
- (While the rhubarb is macerating, this is a great time to make the pastry and bake it.)
- Once the 2 hours are up, bake the rhubarb at 300 F/150 C for 20 minutes.
- Remove from the once done, and set aside. You will notice that there are juices that have been created. If there is an excess, you can drain them. Set aside and wait to add to the tart.
Lemon Filling (and finishing the tart for baking!)
- In a mixing bowl, whisk the eggs and sugar together. Then add the heavy cream, mix to combine. Grate the zest of the lemon finely (just 1/4-1/2 of one lemon's zest), and add to the mixture. Place the tart pan that has the baked pastry on a lined baking sheet, and arrange the pieces of rhubarb on the pastry. Then pour the lemon filling into the tart, around the rhubarb pieces.
- Bake at 335 F or 170 C (just slightly lower than what the pastry was baked at. Bake for 15-20 minutes. Remove the tart and let it cool for an hour or two until it reaches room temperature.
- Before serving, (optional), dust with icing sugar. Serve with cream or créme fraîche. And a lovely hot cuppa. Enjoy!
~Explore all of TSLL’s Recipes here.
~Learn more about TSLL’s self-paced video course – Intro to French Cooking: Everyday Deliciousness – view the trailer, explore the syllabus and read student reviews.
