This recipe is for rhubart 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 vary fillings all the time.
So here is 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 cinammon (in the custard, let it rest for a moment before pouring over fruits)
- Any kind of red fruit or berries are fabulous whit rhubarb. Her blackberry but you can replace by redcurrant, blueberru, strawberry, raspberry…
In june, as I have redcurrant and blackcurrant in the garden, I often make rhubarb, appple, redcurrant and blackcurrant tart. You see that the combinations are endless…
Now to come back to the recipe, you can use ready-made pie crust or make the dough yourself, then see the instruction of the French shortbread pie pastry here (the preparation time will then be longer).
ITo get a smooth filling, I like to add a light custard made with eggs and a little bit of milk and sugar (not too much as we don’t want it to be too sweet, just enhance the fruit flavors).