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Rhubarb on a thin layer of apple with light pastry cream is the perfect combo of tartness and sweetness in this French Rhubarb Apple Tart! A simple family recipe that you will surely enjoy.
This year, I was so happy to find fresh rhubarb at my Whole Foods Market twice in a row. I really love the tangy taste of this vegetable often used in desserts. It always reminds me of the times in my childhood where rhubarb was in season when we would harvest some in my grandparents’ garden.
Previously I made these recipes Rhubarb Pie and Rhubarb Meringue Pie. However, I wanted to rediscover the flavor of my childhood and asked my parents for their recipe. So this is the French Rhubarb Apple Tart, a family recipe.
In their recipe, instead of macerating rhubarb with sugar for at least one hour, they blanch it for 2 minutes and let it drain well in a colander. They also put a thin layer of apple on the bottom of the tart so the apple soaks some of the rhubarb’s juice, and softens its acidity by releasing some natural sugars. They use a simple mix of egg, sugar, pastry cream mix (that you can easily make yourself without additives), a pinch of cinnamon, and milk.
My teens told me that this French Rhubarb Apple Pie was the one that they preferred from all of the recipes I made. I agree with them. The tart is light, and not too sugary. We also enjoyed the addition of the apple which pairs so well with the rhubarb. When eating a slice of this tart, you can always sprinkle more sugar if you want to.
MORE RHUBARB DESSERT:
OTHER FRUIT DESSERT YOU MIGHT LIKE:
- French Cherry Clafoutis
- Strawberry and Coconut Upside-Down Cake
- Key Lime Pie
- Key Lime Pie with Pie Crust
- Mixed Berry Crumble
- Mini Lemon Coconut Cakes
- Blueberry Muffins
French Rhubarb Apple Tart
- 1 tart pan (11 inches)
- 1 homemade pie crust or from the store
- 600 g rhubarb (5 to 7 stalks depending on the size) peeled and diced
- 1 golden delicious apple finely sliced
For the pastry cream:
- 1 egg
- 1 tablespoon organic cane sugar
- 1 packet vanilla cane sugar or 1 teaspoon vanilla extract (add 1 teaspoon of cane sugar if using extract)
- 1 tablespoon corn starch
- 200 ml milk
- 1 pinch turmeric (optional)
- 1 pinch cinnamon
- Unroll the pie crust and precisely fit it in a tart pan (11 inches). Poke the dough all over with a fork. Then put the pie in the fridge.
- Meanwhile bring a medium sauce pan of water (2 cups) to a boil.
- Peel the rhubarb stalks (follow this link to see how to do it) and dice them. Add the rhubarb to the boiling water, cooking for 2 min. Drain well in a colander.
To make the pastry cream :
- Preheat oven at 385 F.
- In a medium bowl, add the egg, cane sugar, vanilla cane sugar (or vanilla extract) and whisk well. Mix in the corn starch, turmeric (optional), and cinnamon. Then gradually add the milk. Set aside.
- Remove the pie from the fridge and evenly place the slices of apple on the bottom. I also put some along the rim. Try to not overlap the slices.
- Evenly layer the blanched rhubarb on top. Then pour the egg mixture over it.
- Cook in the oven for about 30-35 min., or until the tart is golden.
As I never follow a recipe exactly, I cooked the Rhubarb for 5 minutes longer and in bottled cherry juice (instead of water) that I had saved from an earlier apple and (bottled) red cherry tart made last week.
Added that little extra sweetness and tartness without using sugar.
Turned out really nice and more colourful.
Great, thank you!
I added more sugar – I don’t think only 2 Tbsp with rhubarb would be palatable! I think you need to correct your recipe!
This recipe is from my parents and it was the way I used to eat rhubarb tart. I agree with this recipe you can feel more of the tartness of the rhubarb if you compare it to my other recipes of rhubarb tarts but I find that the thin layer of golden delicious apple helps to balance the acidity taste. Did you use this type of apple?
As I mentioned in my recipe, you can always sprinkle more sugar on your slice before eating to adjust to your taste. Thank you for visiting and trying my recipe.