Rhubarb and Hazelnut Tart
Hey my dudes!
A celebration of spring! Simple! Easy! Everyone loves it! A twist on a recipe we have already done! (This is basically just a big mazarin) This Rhubarb and Hazelnut Tart truly worthy of multiple exclamation points.
Spring is a such wonderful time of year. The sun starts to shine, the flowers begin to bloom, and the fresh produce comes out of hiding. One of the my most beloved springtime ingredients is rhubarb. This tangy, bright red stalk is a true delight. Its tartness pairs perfectly with sweet flavors and adds a unique twist to any dish.
Rhubarb is a seasonal ingredient that is typically available from April to June. This is why we tend to see it more often in the spring. It’s a perfect ingredient to add to any recipe during this time of year because it’s fresh and vibrant. You can find rhubarb at your local farmers’ market or grocery store.
This Rhubarb and Hazelnut Tart is truly a celebration of Spring and my love of rhubarb. The tart shell is made from pate sucree, a classic French sweet pastry dough. The filling is like a type of hazelnut frangipane. Frangipane is a rich, creamy filling made with almond or hazelnut flour, butter, sugar, and eggs. Then fresh rhubarb is pressed into it before it is baked off. The result is a beautiful and delicious tart that is perfect for any springtime occasion.
To make the tart, start with the tart dough. Mix together 125g room temperature butter, ½ vanilla bean pod, and 90g powdered sugar until well combined. Add in 1 egg and 1 egg yolk and mix until combined. Add in 250g AP flour and mix until sandy. Finish mixing the dough together by hand, kneading a bit to pick up the flour left on the bottom of the bowl. Divide the dough in two and wrap in plastic. Let chill in the fridge for at least 1 hour before use. Once chilled roll out into a thin circle and press into a tart pan. I prefer a tart pan with a removal bottom but you can use what you have on hand. Chill the lined pan until ready to use
Next, make the hazelnut filling. Grind 110g of hazelnuts into a flour and then mix together 90g of sugar, 100g of room temperature butter, and 110g of hazelnut flour until thoroughly combined. Add 120g of eggs (about 2 large eggs), one at a time, scraping between each addition. Flavor with a pinch of salt and 1 tsp of vanilla extract to your liking.
Peel and chop 2-3 stalks of rhubarb into thin slices. Press them into the hazelnut filling. This can be in a decorative pattern but the filling will puff up quite significantly around the rhubarb so you dont really need to bother if you don’t want to. Bake the tart at 175C/350F for about 40 minutes or until golden brown.
Spring is a wonderful time of year, and there’s no better way to celebrate than with a delicious Rhubarb and Hazelnut Tart. It’s easy to make, delicious, and the perfect way to showcase the fresh produce of the season. So head to your local farmers’ market or grocery store and pick up some fresh rhubarb. Your taste buds will thank you!
Rhubarb and Hazelnut Tart
Ingredients
Tart Dough:
- 1 egg
- 1 egg yolk
- 125 g room temperature butter
- ½ vanilla bean pod
- 90 g powdered sugar
- 250 g AP flour
Hazelnut Filling:
- 90 g sugar
- 110 g hazelnut flour
- 100 g room temperature butter
- 120 g eggs
- Pinch of salt
- 1 tsp vanilla extract
Rhubarb:
- 2-3 stalks rhubarb
Instructions
Tart Dough:
- Using your paddle attachment, mix together butter, vanilla, and powdered sugar. Try not to whip in too much air.
- Add in the eggs, mix until combined.
- Add in the flour, mix until sandy.
- Finish mixing the dough together by hand, kneading a bit to pick up the floor left on the bottom of the bowl.
- Divide in two and wrap in plastic.
- Let chill in the fridge for at least 1 hour before use.
- Once chilled roll out into a thin circle and press into a tart pan. I prefer a tart pan with a removal bottom but you can use what you have on hand.
- Chill the lined pan in the fridge until ready to use
Hazelnut Filling:
- Grind your hazelnuts into a flour.
- Using your paddle attachment combine sugar, butter and hazelnut flour.
- Once thoroughly combined add the eggs one at a time, scrapping between each addition.
- Flavor with salt and vanilla extract to your liking.
Rhubarb:
- Peel as you’d like. Chop into thin slices.
Final:
- Take the lined shell from the fridge.
- Fill with the hazelnut filling
- Press the rhubarb slices into the filling. This can be in a decorative pattern but the filling will puff up quite significantly around the rhubarb so you dont really need to bother if you don’t want to.
- Bake the tart at 175C or 350F for about 40 minutes or until golden brown.