Recipe: Artois Tart with Rhubarb

Name: Artois Tart with Rhubarb
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Ingredients: 350 g (12.25 oz) of good homemade shortcrust pastry if possible; 1 kg (2.2 lb) of rhubarb stems well fibrous; 200 g (7 oz) of brown sugar or Vergeoise; 2 free-range eggs; 1 dl (10 cl (0.4 cup)) of liquid cream 30%; 1 zan cut into tiny squares.

By chef patrick Asfaux 4.8/5 (5 reviews)

Prep 20 min

Cook 40 min

Total 1h

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

350 g (12.25 oz) of good homemade shortcrust pastry if possible
1 kg (2.2 lb) of rhubarb stems well fibrous
200 g (7 oz) of brown sugar or Vergeoise
2 free-range eggs
1 dl (10 cl (0.4 cup)) of liquid cream 30%
1 zan cut into tiny squares.

Step-by-step directions

1 With a vegetable peeler, peel the fibrous parts of the rhubarb stems then cut them or break them *into sections of 2 to 3 cm.
Preheat the oven to 180°c (355°F) (th 6).

2 Roll out your pastry in your mold, prick it then put it in the fridge for 30 minutes then spread the 100 g (3.5 oz) of brown sugar and sprinkle with rhubarb dice and cover with the rest of the brown sugar.

3 Put to cook in the middle of the oven for 20 minutes, then pour the eggs beaten with the cream and sprinkle the zan squares and put back to cook for another 20 minutes.
This tasty tart is eaten lukewarm with for example a nice bowl of whipped cream flavored with Tahitian vanilla.
*By breaking with your fingers your rhubarb sections you will be able to remove all the fibrous parts of the rhubarb completely
https://www.aftouch-cuisine.com/recette/pate-brisee-245.htm