Claire Heitzler’s Rhubarb Strawberry Tart
About this recipe
Here's a splendid French tart that is popular during the Spring season in France, the rhubarb strawberries Tart !
Rhubarb can be found in Springtime and Summertime in some stores
For those who live in the USA : I find rhubarb usually in stores like "Whole Foods" (Pasadena, CA, USA), sometimes at "Ralph's", and sometimes at "Super King" (Glendale, CA, USA). Not a difficult one to find, you just need to buy them at the right season (May, June, summer) and keep looking !
A delicious tart
Not to mention how pretty this tart looks !
Source of the recipe
A recipe found in the book of Claire Heitzler, "Best Of Claire Heiztler"
To purchase the book online:
The recipe is on page 104
Modifications to the original recipe
I modified a few things...
● Claire indicates that she uses 200 g ( 7 oz ) of Rhubarb : I had to use 1 lbs 14 oz or 400 g instead
● For the poached rhubarb, I added 4 Tablespoons or 50 g of Sugar
● Claire bakes for 15 minutes : I found this too short. I bake for 30 minutes
● For the topping, I wanted a richer and more generous effect, and used 2 ½ Cups or 300 g of Strawberries instead of 100 g (¼ lbs )
A Seasonal Tart
This tart requires Rhubarb and Strawberries : Produce that you will find between April until July in Europe and in the USA
The tart pastry
1. Roll out the dough and line a mold.
2. Place in the refrigerator for at least 30 minutes
3. Prick the Creamed Sweetened Short Pastry with a fork
4. 
Bake in preheated oven at 320 °F / 160 °C for 10 minutes
Perforated Baking Pan
Silicone Baking Mat
Perforated Baking Mat
The Almond Cream
5. Let the Butter (½ Cup or 100 g) soften at room temperature for 1 hour
6. Once the butter is soft, beat the Butter (½ Cup or 100 g) and the Sugar (½ Cup or 100 g) with a spatula
7. Add in the Eggs (2) and mix
8. Add in the Almond Flour (1 Cup or 100 g) and mix
Stainless Steel Mixing Bowl
Polyglass Spatula
DeBuyer Whisk
9. Spread the almond cream onto the tart crust
10. Peel the Rhubarb
11. Cut the Rhubarb into 0.39" (or 25/64" or 1 cm) thick slices
Non-Slip Cutting Boards
Oak cutting board
Good Grips Y Peeler
Good Grips Swivel Peeler
12. Arrange slices into the tart
13. Back to the oven ! Bake for 30 minutes
The Poached Rhubarb
14. Mix the Strawberry puree (2 Cups or 500 g) in a Food Processor (with chopping blades) ('robot coupe')
15. Transfer to a saucepan
16. Cook until its starts boiling and then reduce the heat to a simmer
17. Cut the Rhubarb (1 lbs 2 oz or 500 g) in large chunks (no need to peel)
18. You may use a lid made with parchment paper
19. Lay the lid onto the strawberries (this keeps the moisture while cooking)
20. Reduce the heat
21. You can verify the rhubard is cooked with a sharp knife
22. Once the rhubarb is cooked, set aside
23. Make sure the rhubarb is not overcooked ! It should be cooked... but it should still hold together
24. Set aside and let cool down at room temperature
25. Mix 3/4 of the poached rhubarb
26. Pour onto the tarts
27. Spread
Topping
28. Ready for the topping !
29. Wash the Strawberries (2 ½ Cups or 300 g) and let dry at room temperature
30. Lay them on the tart
31. Cut the remaining 1/4 of the poached rhubarb and lay on the tart
32. Lay the Sliced Almonds (¼ Cup or 40 g)
That's it!
Place in the refrigerator for at least 2 hours
