The French Rhubarb and Raspberry tart, delicious and elegant
About this recipe
I will show you how to make this wonderful tart, that I discovered in France, in the "Bugey" region (east)
A green area, with multiple lakes and mountains. The "Bugey" is close to the Jurassic mountains and the Alps.
And this is here where I first tasted this wonderful rhubarb raspberries tart
Let's make this tart together
A gem for the eye, and also a tasty tart you will enjoy!
The Raspberry Rhubarb Confit (Jam)
1. Start with the Raspberry/Rhubarb Confit : Peel and cut into chunks the Rhubarb ( 13 oz or 380 g) (discard the peeled outer fibers)
Good Grips Y Peeler
Good Grips Swivel Peeler
2. For the Raspberry purée (¾ Cup or 170 g), you can either mix raw fruit (and eventually strain to discard the seeds). Or, you may buy a fruit puree, which is the option that I recommend : not only it's easier, but I also find the fruit taste better. I recommend brands such as SYCOLY or BOIRON
3. If you live in the Los Angeles area, you will find those at Surfas (west LA), Nicole (South Pasadena), or Jane's Cake Supply (La Canada)
Nicole's market
921 Meridian Avenue
South Pasadena, CA 91030
USA
Jane's Cake & Chocolate Supply
645 Foothill Blvd
La Cañada Flintridge, CA 91011
USA
4. In a saucepan, cook the Water (3 Tablespoons or 40 g), the Sugar (¾ Cup or 180 g) and the Salt (1 pinch)
5. Add in the Rhubarb ( 13 oz or 380 g)
6. Cook while stirring on medium heat for 20 minutes
7. Then, Conticini says to continue cooking for 30 minutes, until the water has evaporated
8. Once the rhubarb is lightly golden, sweet and has the texture of a jam, add in the Raspberry purée (¾ Cup or 170 g) and cook for 2 minutes on medium heat
9. Bloom the Gelatin (2 Gelatin Sheets) in a bowl filled with cold water
10. Add the bloomed gelatin into the warm rhubarb jam
11. Mix with an immersion blender (sometimes called 'hand blender')
12. Wrap airtight
13. Place in the refrigerator to cool down the jam
Immersion Multi-Purpose Hand Blender
Immersion Hand Blender Bamix
Stainless Steel Mixing Bowl
Food Wrap
The Raspberry & Rhubarb 'Perls'
14. For the "pearls", cook the Raspberries (¾ Cup or 180 g) with the Water (3 Tablespoons or 40 g) and the Sugar (3 Tablespoons or 40 g)
15. Bloom the Gelatin (2.4 Gelatin Sheets) in cold water
16. Once the jam is cooked, add in the Gelatin (2.4 Gelatin Sheets) and stir
17. Fill the cavities of the silicone mold "Silikomart Truffles5 Silicone Mold" : this mold allows to get pearls perfectly round
18. To purchase online, see HERE
19. Let the mold cool down at room temperature and then place in the freezer for at least 2 hours
Silikomart Truffles5 Silicone Mold
20. For the other pearls, proceed the same way with the Rhubarb ( 6 oz or 180 g) (to peel and dice), the Water (3 Tablespoons or 40 g), the Sugar (3 Tablespoons or 40 g) and the Gelatin (2.4 Gelatin Sheets)
21. For the "orange" pearls, I simply mixed the two jams (raspberry and rhubarb) to obtain an intermediary color
The tart shell
22. Then, it's time to do the Lemon Vanilla Short Pastry (1 Cup or 280 g) : The recipe is HERE. In fact, Philippe Conticini recommends to do it the day before, if you can.
23. let the dough rest (wrapped) in the fridge for at least 2 hours
24. Roll out the dough and line a mold
25. The pastry ring that you see here is square : "De Buyer Tart Ring 8″ (20cm)"
26. You may want to use a round ring instead of a square ring if you feel like it... but I find the square shape more elegant for this kind of tart
27. To purchase online, see HERE
28. Place in the refrigerator for at least 30 minutes, and 2 hours if you can
29. Prick the dough with a fork
30. 
Bake in preheated oven at 320 °F / 160 °C for 10 minutes
Perforated Baking Pan
Silicone Baking Mat
Perforated Baking Mat
The Almond Cream
31. Let the Butter (2 Tablespoons or 30 g) soften at room temperature for 1 hour
32. Once the butter is soft, beat the Butter (2 Tablespoons or 30 g) and the Sugar (2 Tablespoons or 30 g) with a spatula
33. Add in the Egg (1 Tablespoon or 30 g) and mix
34. Add in the Almond Flour (⅓ Cup or 30 g), the Almond Extract (A few drops) and mix
35. Spread the almond cream onto the tart shell
36. Bake for 15 minutes
Perforated Baking PanSilicone Baking MatPerforated Baking Mat
37. You will notice that the cream "inflates" during baking and then "deflates" after baking
38. Take out of the oven and let cool down at room temperature for 30 minutes
39. Then let the shell sit in the fridge for 1 hour
40. Take the Rhubarb jam out of the fridge, and whisk to soften
41. Pour onto the baked tart shell
42. Spread evenly
Topping
43. Unmold the frozen pearls. Since they are frozen, you should be able to unmold then easily
44. Lay the pearls on the tart, alternating the colors
45. You may gently push down with a tray to even out the height
46. At first, the pearls are "white" as they are still frozen, but they will start revealing their shiny colors once they slowly thaw
That's it!
Place in the refrigerator for at least 2 hours