Season of Renewal

October 08, 2012

Rhubarb Tart - © 2012 Viviane Perenyi | At Down Under

If spring had legs, they would be long and pink like a rhubarb stalk. Or would they be slender and green like an asparagus ? The cheeks surely would be plump and rose as a radish.

A graceful girl, Spring, with a delicate floral scent and an optimist mind.

Rhubarb - © 2012 Viviane Perenyi | At Down Under Rhubarb Tart - © 2012 Viviane Perenyi | At Down Under

Spring the season of renewal. We are enjoying all the best of it right now. New food in the plate, first lunches on the deck, trees in bloom and arrival of ducklings...

Lately when it comes to dessert, it often includes rhubarb. Crumble, tart, compote... I put it everywhere. I like it. And the good thing is that I'm slowly converting Paprika to the particular taste of these pink stalks...

Noodle Salad - © 2012 Viviane Perenyi | At Down Under Rhubarb Tart - © 2012 Viviane Perenyi Rhubarb Tart

140g flour 75g unsalted butter, diced 30ml water 1 pinch of salt

Filling 4 large rhubarb stalks, rinsed and cut in 45° angle slices 3 tbsp brown sugar + 1 vanilla tsp for sprinkling</em>

In a large bowl mix together flour and salt. Add butter to flour and mix with your finger tips to get a fine sandy texture. Add water and mix quickly but lightly with your hand to form a ball. Do not overwork the dough. Flatten the dough into a thick disc and wrap it in cling wrap. Let it rest for one hour in the fridge. In the meantime, toss sugar over rhubarb slices, mix and let marinate. Preheat oven to 200°C. Roll down the dough on a dusted flour surface. Place the pastry in the tart pan and trim the edge. Prick the bottom of the dough with a fork. Line over it a baking paper and fill it with baking ceramic pie weight or dry beans. Bake for about 15 minutes. Remove from oven and remove ceramic weights. Place rhubarb slices into the shell tart. Sprinkle with vanilla sugar and bake for 10-15 minutes. Remove from oven and turn out of the tart tin. Let it cool on a rack. Best served lukewarm.

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Si le printemps avait des jambes, elles seraient longues et roses comme les tiges de rhubarbe. Ou seraient-elles élancées et vertes comme des asperges ? Les joues seraient à coup sûr fuchsia et pleines comme un radis. Une jeune fille gracieuse, le printemps, avec un délicat parfum floral et un esprit optimiste.

Le printemps, la saison du renouveau. Et nous profitons de tout ce qu'elle a de meilleur à offrir en ce moment. Nouveaux légumes dans l'assiette, premiers déjeuners sur le deck, les arbres en fleur et l'arrivée des canetons...

Dernièrement, lorsqu'il s'agit de dessert, cela inclut souvent de la rhubarbe. Crumble, tarte, compote... J'en mets partout. J'aime ça. Et la bonne chose est que je convertis doucement Paprika au goût particulier de ces tiges roses...


Ta tarte à la rhubarbe me fait vraiment envie ! Cela fait bien longtemps que je n’en n’ai pas mangé !!!!!! Sandrine

Here the autum has begun and it’s a little bit strange to see a rhubarb recipe. ;) I am so looking forward to bake rhubarb cake next spring. Yours look so delicious. Could eat a piece of it immediately. :) Have a nice day! allesistgut

Love rhubarb - I’ll give mine another week before diving in. Love the fact you’ve so carefully layered your tart - beautifully styled. Domestic Executive (@domesticexec)

I had never thought to slice or arrange the rhubarb like that - it looks so lovely! Margot

A beautiful tart! Rhubarb is so delicious. Enjoy spring! Cheers, Rosa Rosa Mayland

Great photos! benleeirene

Ooh I love rhubarb! Looks delicious. I love your gorgeous blue plate too :) The Melbourne Food Snob

Spring there and Autumn here - so funny. Loved your post! bitebymichelle

I’ve never tried this before, but it looks amazing! I’m going to try to copy and file in my already overstuffed, cookbook if you don’t mind. :D kelihasablog

Beautiful photos! Rhubarb isn’t something I like to eat but I wish I did because they are so gorgeous. The tart is such a showcase! Keep Calm and Eat On

Enjoy your spring there! The photos are stunning! Villy

Benleeirene, thank you. Domestic Executive, you’re lucky to have homegrown rhubarb. I’m jealous ! Margot, that’s the way French like to make their tart ;) Rosa, thank you dear ! Sandrine, j’en ai mangé une part de plus en pensant à toi ! Allesistgut, thank you. Enjoy Fall on your side of the world ! The Melbourne Food Snob, thank you ! Bitebymichelle, thank you ! Villy, I do and thank you ! Keep Calm and Eat On, rhubarb tastes special. Not sure I would have liked it as a child. Thank you for your kind words. Big Hungry Gnomes, thank you very much. Vanille

Your rhubarb tart looks utterly stunning and your photographs are beautiful. Thanks for sharing Big Hungry Gnomes

I think that this is the prettiest rhubarb tart that I have seen :-). Ciao Alessandra Alessandra Zecchini

So sweet and soft are your photos. I’ve never seen a rhubarb tart like that…it is so pretty. Enjoy your spring! thyme (sarah)

Your pictures are wonderful. So fresh looking. I wish I could get my hands on some rhubarb this time of year. Heather

Stunning photographs. Thank you for sharing! Kx Kate Olsson

A classic combination Beautifully photographed. cquek

Your blog is beautiful and this tart looks wonderful! marla meridith

Your rhubarb tart looks absolutely divine! :-) After Taste

Lovely looking tart! mycookinghut

*I love rhubarb! You should enter this in my Power of Pink Challenge for a chance to win a $100 donation to the charity of your choice. * Jen @ BeantownBaker.com

Beautiful Viv, must go and check my rhubarb. peasepudding

Oh you are making miss spring already and we have barely started into fall! There’s something special about rhubarb isn’t there, nothing quite like it. Sylvie Shirazi (@gourmandeinthek)

this is one beautiful rhubarb cake! kristinsnomnom

Your blog is absolutely amazing. The photos are so gorgeous I can’t stop looking at all your posts!!! erika

Gorgeous photos, you really capture that rhubarb perfectly chezmaree

Beautifully arranged tart! Inspired me to make some too, I think I’ll try some with some earl grey custard filling. Thanks for sharing Irene @ A Swoonful of Sugar

so beautiful and wish I could taste them! Hope you’re enjoying the spring, look forward to reading more of lovely posts! keiko

Sheer delight on a plate, my dear! Just beautiful! Zen and Genki

what wonderful pictures, cant wait to try this recipe. tartanpancakes

Lovely dish! Would you be happy to link it in to the new Food on Friday which is all about rhubarb? This is the link . I do hope to see you there. Cheers Carole

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Thank you for the lovely rhubarb tart recipe :) It was simple enough that a baking failure, like myself, could do it. I opted for a bit more rhubarb on top and had no patience to arrange it as neatly as you did, but the result was tasty still :) I liked it so much that I had to make this tart several times in a row :P annika

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Thanks Annika for reporting back. I’m glad to read you enjoyed the tart ! Vanille

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Looks stunning! Would love to make it for my birthday next week. Do you know for how many people this tart is? Christianne

Christianne, the tart is around 20cm diameter and I would say it serves 4-5 people, but you can double the proportions for a bigger tart. Happy baking ! Vanille

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