Recipes Desserts:

Roasted Rhubarb Tart

Chef Natasha Pickowicz
Roasted Rhubarb Tart


3 rhubarb

1 pack of brisee, rested overnight in the refrigerator

1/2 cup frangipane

1 egg white

1/8 cup white granulated sugar

the juice of one lemon


Briefly let the brisee temper, about 15 minutes.Remove the plastic and set the brisee round on the center of a piece of parchment paper sprinkled with flour. Using a rolling pin, roll out from the middle of the pie round in a radius pattern, rotating the paper like a turntable. Apply even and firm pressure so the brisee is a consistent thickness.If the brisee begins to stick to the parchment, carefully flip it over, sprinkle a little more flour on top, and continue to roll out. If the brisee starts to feel too warm or the butter begins to smear, let it refrigerate and rest until chilled again.Roll the brisee out to a 13″ circle. Using a paring knife, trim the edges of briseeso you have a smooth, round circle. Reserve the scraps for patching up the dough if needed. Refrigerate the brisee circle while you prepare your fruit.Cut rhubarb into 2” long batons. Using a sharp knife, score rhubarb lengthwise at least 3-5 times, taking care not to cut all the way through the rhubarb piece. When the pie dough feels chilled to the touch, use a small spatula to spread the frangipane right up to the edge of the circle.

Using the tips of your fingers, gently lift up a small section of the perimeter of the pie dough and fold it over on itself, crimping with your fingers to create a neat look. Continue to work your way around the brisee round, creating the “wall” of crust with the brisee crimps.Arrange the batons of rhubarb into a checkerboard pattern, arranging three batons in a row to form a square, and then arranging adjacent rhubarb batons the opposite direction. Trim the rhubarb to fit neatly around the perimeter of the tart.At this point, the tart can be wrapped in plastic and placed in the freezer to be frozen completely.When ready to bake, preheat oven to 400 degrees. Prepare a baking sheet tray by spraying it with non stick spray, laying down a piece of parchment paper, and then adding non-stick spray again. Brush the crimpededges with the egg white wash. Sprinkle sugar generously on the crust and the fruit. Rhubarb is quite sour, so be generous with adding sugar. Bake until the briseeis deeply golden and the rhubarb is starting to slightly blacken on the edges, about 30-35 minutes. The fruit should darken and caramelize around the edges—don’t be afraid to take it too far!When the tart is out of the oven, transfer to a cooling rack and let rest before slicing. Serve with full-fat yogurt or creme fraiche.

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