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Rhubarb Graphic Tart

- Number of people: 6

- Preparation time: 1 hour

- Cooking time: 35 minutes

- Necessary accessories: rosette, stone

- Square mould, about 20 cm


- For the sweet dough

200 g flour

100 g soft butter

50 g caster sugar

1 pinch of salt

2 tablespoons ice water

For the filling

800 g rhubarb

70 g almond powder

65 g soft butter

65 g caster sugar

20 g flour

1 egg

A little sugar for the finish (optional)

Preparation of the dough

Mix the flour with the chopped butter and salt in a bowl or in a food processor. When the mixture is smooth, add a little water and knead until the dough is smooth. Form a ball, cover with cling film and chill for at least 1 hour.

Preparation of the filling

Peel the rhubarb stalks very lightly and cut them into regular trapezoids. Arrange them in a square mould as you go along, placing them in the shape of a square. When the mould is full, take the rhubarb pieces out onto the work surface in exactly the same way.

Whisk the butter with the sugar. Whisk in the egg. Add the almond powder and flour and fold in with a spatula.

Spread the sweet dough on a work surface.

Add the rhubarb pieces while preparing your graph. Then put your tart in the Augoust Grill oven.


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