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When spring comes, reverb is on my mind. One of the singular elements of spring to be enjoyed, and a 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, to grow independently, this recipe from Raymond Blanc’s latest cookbook – Simply Raymond Kitchen GardenA sweet treat to celebrate the arrival of spring.
Raymond Blanc’s Complete Cookbook is full of seasonal recipes including original recipes for Rhubarb and Lemon Tart. I 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 candiing the rhubarb and bringing out the sweetness and leaving out the tartness. By first macerating it, which is a fancy word for extracting moisture from the rhubarb, and then baking it to extract even more juice, you’ll want to eat every piece like a piece of candy. Absolutely cute! And I encourage you to save a few pieces to enjoy on your own. ☺️
Lemon filling couldn’t be simpler. The only part of the lemon you are using is the zest. And as my student Introduction to French Cooking Class Find out, where is the taste! So it only makes sense! ☺️ Then what you do, after prepping and baking your pastry, arrange the rhubarb slices, pour the lemon filling around them and bake! Voila!
Here’s the recipe!
Rhubarb & Lemon Tart
This combination and the original recipe that I slightly adapted come from Raymond Blanc, a chef and gardener who bakes and cooks with the seasons (find his recipe in his cookbook Simply Raymond Kitchen Garden). The candied rhubarb becomes deliciously sweet and paired with the tangy lemon filling, making this a tart ideal for celebrating the arrival of spring.
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 more) Cool and cubed
- 2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 2-4 teaspoon Fresh orange juice
Tart filling
- 300 g or 2 large/tall stalks
- 40 g granulated sugar
- 20 g granulated sugar
- 100 Milli Heavy cream/double cream
- 1/4 lemon Zest (juice will not be used in this recipe)
- Powdered sugar/icing sugar for finishing optional
pastry
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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. Remove dough, wrap in plastic and refrigerate for 30 minutes (or longer).
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Preheat the oven to 350 degrees (180 C).
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After 30 minutes, to allow the dough to cool, roll out the dough on a floured surface and place in a tart pan (any size or multiple mini tart pans of your choice). Place parchment paper on top of the tart pastry and press down with baking weights or beans to help the tart hold its form. Bake for 25-30 minutes, just baked, but not browned (we will bake them browned with the filling added later). Remove from the oven and set aside to cool while you prepare the filling.
Rhubarb preparation
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Cut the rhubarb stalks into 2″ pieces. Place on a rimmed baking sheet (a candy roll sheet) or in a ceramic baking dish. Sprinkle with th3 40 grams (1/4 cup) sugar. Toss, so that all the pieces are sprinkled with sugar. Leave them on the counter uncovered for at least 2 hours. Rhubarb is very acidic to prevent any oxidation.
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(While the rhubarb is macerating, it’s a great time to make and bake the pastry.)
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After 2 hours, bake the rhubarb at 300 F/150 C for 20 minutes.
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Remove once done, and set aside. You will notice that juice has formed there. If there is an excess, you can extract them. Set aside and wait for the tart to be added.
Lemon filling (and finishing the tart to bake!).
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In a mixing bowl, whisk together the eggs and sugar. Then add the heavy cream, mixing to combine. Finely grate the lemon zest (just 1/4-1/2 of the zest of a lemon), and add to the mixture. Place the tart pan containing the baked pastry on a lined baking sheet and arrange the rhubarb slices on the pastry. Then pour the lemon filling into the tart, surrounding the rhubarb slices.
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Bake at 335 F or 170 C (slightly lower than the pastry was baked. Bake for 15-20 minutes. Remove the tart and let it cool for an hour or two until it reaches room temperature.
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Before serving, (optional), dust with icing sugar. Serve with cream or creme fraiche. And a lovely hot cup. Enjoy!
~ All quests Here is the recipe for TSLL.
~Learn more about TSLL’s self-paced video courses – Introduction to French cooking: Everyday delicacies – Watch the trailer, explore the syllabus and read student reviews.
