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Tartelettes de fraise et compotée de rhubarbe sur sablé breton

Strawberry and Rhubarb Tart on Sablé Breton Shortbread

Course: Cake or tart, Fruit
Cuisine: French
Prep Time: 30 minutes
Cook Time: 35 minutes
Rest: 1 hour
Servings: 6 shares
I love this desert’s association of ingredients and textures: a crunchy sablé breton shortbread, the rhubarb’s acidity and the sweetness of fresh strawberries. Serve as a cake to share or tartelettes individual tarts.
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Equipment

  • Rolling pin
  • Parchment paper
  • Optionnal baking circles

Ingredients

Shortbread

  • 3 egg yolks
  • 90 gr icing sugar
  • 150 gr flour
  • 100 gr salted butter at room temperature, diced
  • 5 gr baking powder

Rhuarb compote

  • 600 gr rhubarb
  • 50 gr sugar
  • 1 to 2 tablespoons water
  • 400 gr strawberries

Instructions

Prepare the shortbread:

  • In a food processor or in a bowl, whisk egg yolks and icing sugar (ideally sifted to avoid lumps). Add flour and baking powder. Mix. Add the room temperature salted butter cut into small cubes. Mix again. Proceed quite quickly as the dough shall not become too soft which might occur if overbeaten.
  • Place a sheet of parchment paper on the working surface. Place the dough on the first sheet then cover with a second sheet. Roll out with a rolling pin until you get a ¼ inch (+/- ½ cm) thick shortbread.
  • Place this on a baking sheet or the oven tray and chill in the refrigerator of at least 1 hour.
  • Meanwhile prepare the rhubarb compote, dense enough so that it won’t drip.

Prepare rhubarb:

  • Remove leaves and peel stems. Cut stems into pieces. Cook in a saucepan with sugar and water (water so that it won’t stick to the pan in the first minutes). Cook until getting the desired consistency (about 20 minutes but it depends on your fire). Then place in a bowl and chill in the refrigerator.
  • Preheat the oven to 400°F (200°C).
  • Remove the shortbread from the refrigerator and remove the top parchment paper. Cut out the shapes of your choice (see explanations in the text just before the beginning of the recipe) and remove any excess of shortbread. Bake at 400°F (200°C), ideally leaving the circles (unbuttered), for 10 to 15 minutes, depending on the thickness of your dough. Shortbread should almost double in volume and get a pretty amber color. Remove from the oven and remove circles.
  • Wash and cut strawberries. You may want to make thin slices, or cut them in 2 (like on the photos) or 4.
  • Arrange by spreading the rhubarb compote all over the shortbread base, then neatly place strawberries on top.
  • It’s ready to serve.

Notes

The main steps: Prepare shortbread, mix ingredients, roll out and let it rest for 1 hour, then shape and bake. Prepare a dense rhubarb compote, chill it. Wash and cut strawberries. Arrange before serving.
Baking time: 20 min for the rhubarb compote + 10 to 15 min for the shortbread