Homemade rhubarb and apple tart

In autumn in Quebec, there's the tradition of apple picking. We go to an orchard with family or friends to pick apples, because it's the season, and we leave with them. Often we end up with a large quantity of apples to use up. Why not make a nice homemade rhubarb and apple tart to use them up?

If you don't have rhubarb, a classic apple tart will work just fine. I think you can even adapt this recipe by replacing the rhubarb with raw apples. This will give you a slightly stewed apple filling, as well as a crunchier apple filling.

I had some rhubarb from one of our baskets to use up, and I didn't want to make a strawberry and rhubarb tart again. A friend had told me about an Alsatian tart combining rhubarb, apples and meringue. It inspired me and was so good that maybe next time I'll try his version with the meringue as well.

For added texture, I added a crumble to the tart, which is totally optional. I haven't tried it without to tell you what I prefer, but I like crumbles a bit too much, so I probably won't be objective anyway.

Once again, you'll need a shortcrust pastryIt's the perfect combination of homemade apple and rhubarb for purists. It's as simple as that.

Get cooking!

Homemade rhubarb and apple tart

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• Author: Thomas
• Total Time: 1h15
• Yield: 6-8 people 1x
• Diet: Vegetarian

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Ingredients

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Ingredients

• 1 shortcrust pastry
• ¼ teaspoon liquid vanilla
• 400 gr rhubarb stalks (approx. 4 stalks)
• 800 gr apples (about ⅘ apples depending on size)
• 80 gr butter

Crumble

• 45 g flour
• 75 g salted butter
• 75 g of sugar
• 75 g almond powder.

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Instructions

1. Preparing a dough broken and let it rest for 20 minutes
2. Dice and rinse the rhubarb.
3. Drain carefully.
4. Peel, rinse and quarter, then dice the apples.
5. Sauté in a pan with 80 g of butter and 2 tablespoons of sugar.
6. Preheat oven to 200°.
7. Roll out the shortcrust pastry.
8. Garnish the tart base first with the well-drained rhubarb.
9. Top with sautéed apples.
10. Bake at 400°F (200°C) for about 30 minutes, watching for the end of the cooking time.
11. Prepare a crumble by coarsely sanding all the ingredients together.
12. Remove the tart from the oven and cover with the crumble.
13. Return to the oven for 15 minutes.
14. Taste for yourself.

• Prep Time: 25
• Cook Time: 45
• Category: patisserie
• Cuisine: French