Recipe: Greedy tart rhubarb banana and apple

This tart is the classic for small family meals, especially when rhubarb starts appearing in May-June. It's an acidic fruit, a bit aggressive on its own, that loves being sweetened and paired with softer fruits. Banana brings softness, apple holds the acidity alongside rhubarb. It's the recipe you make when you don't have much time but want to impress without spending three days in the kitchen. For seasoning, choose spring rhubarb, nicely red, not fibrous. Apples are available year-round of course, but they're best in autumn. Banana has no issues, it's there all year. Regarding wine, if you serve this as dessert after a meal, a dry white Sancerre or a dry white Beaujolais works really well if you prefer to stay light. Sweet whites like demi-sec Vouvray are also a beautiful option. For accompaniment, it's simple: a quenelle of cold crème fraîche on the side, or plain yogurt if you're after something lighter. Some go with a small scoop of vanilla ice cream, it's indulgent but it works. The buttered shortcrust base is the foundation, so don't skimp there. You can prepare the dough the day before and let it rest in the fridge, it's actually better that way.