Rhubarb and Blackcurrant Tart

Tarte à la rhubarbe et au cassis

Typical French fruit tart with crisp shortbread crust and smooth, tasty custard, rhubarb with blackberry can be adapted with apple, redcurrant, strawberry, raspberry, blueberry…

This recipe is for rhubarb or fruit tart lovers. But to be honest, it was difficult for me to choose which fruit combo to share with you as I like this kind of tart so much that I always vary fillings.

So here are the different fruit adaptations you can do for this recipe :

  • Just rhubarb if you have lots. Then add a bit more sugar as rhubarb is not very sweet.
  • A mix of rhubarb and apple, both diced. That’s great, and you can then add some spices such as saffron or cinnamon (in the custard, let it rest for a moment before pouring over fruits)
  • Any red fruit or berries is fabulous whit rhubarb. Her blackberry, but you can replace it with redcurrant, blueberry, strawberry, raspberry…

In June, as I have redcurrant and blackcurrant in the garden, I often make rhubarb, apple, redcurrant, and blackcurrant tart. You see that the combinations are endless…

Now to return to the recipe, you can use ready-made pie crust or make the dough yourself, then see the instruction for the French shortbread pie pastry here (the preparation time will French shortbread pie pastry here (the preparation time will then be longer).

To get a smooth filling, I like to add a light custard made with eggs, a little milk, and sugar (not too much, as we don’t want it to be too sweet, enhancing the fruit flavors).

Tarte à la rhubarbe et au cassis

Rhubarb and Blackcurrant Tart

Typical French fruit tart with crisp shortbread crust and smooth tasty custard, here rhubarb with blackberry but can be adapted with apple, redcurrant, strawberry, raspberry, blueberry...
4.41 de 10 votes
Prep Time 15 minutes
Cook Time 40 minutes
Course Cake or tart, Fruit dessert
Cuisine French
Servings 6

Ingredients
  

Instructions
 

  • If you want to make homemade dough, see the shortbread pastry crust recipe here.
  • Preheat the oven to 180°C/350°F.
  • Roll out the pie dough in your pie pan or in a pastry circle with baking paper underneath.
  • Dice rhubarb (trimmed and cut into 2 cm,1/2-inch pieces). Rinse blackcurrant. Arrange the fruit on the dough.
  • In a bowl, whisk the eggs, add sugar and mix, then milk and whisk again. Pour this preparation over fruits.
  • Bake in the oven at 180°C/350°F for about 40 minutes.
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Bon appétit !

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