Mamie Simone's rhubarb tart
Mamie Simone (1917-2012). Photo chosen by monsieurdefrance.com: Jérôme Prod'homme (c)
Ingredients
- 1 round of shortcrust pastry
- 800 grams fresh rhubarb stalks (roughly a bunch of rhubarb)
- 100 grams caster sugar (for rhubarb soaking)
- 25 Cl full-fat heavy cream
- 3 eggs
- 1 tablespoon cornstarch
- 1 sachet vanilla sugar
- 100g caster sugar (for garnish)
Choosing rhubarb: Take firm stems (they shouldn't be dry at the end if you don't take them out of your garden). The best are red and a little green.
Peeling rhubarb: First of all, you don't have to peel rhubarb if it's small or medium-sized. Larger plants are best peeled because the skin is thicker. Remember to rinse the stalks well before you start. Then take a peeler or paring knife (which will remove more filaments) and work from top to bottom.
How do you make rhubarb pie?
The rhubarb cubes are ready, all that's left is to do the rest. Photo chosen by monsieurdefrance.com: FranciLeoncio via depositphotos
At least 1 hour before starting:
If you like your tart acidic, skip this step.
- Cut your rhubarb into small pieces about 1 cm wide.
- Put them in a bowl and sprinkle with 150 grams of caster sugar. Leave to stand for at least 1 hour. This will remove the tart's acidity.
- Before starting the recipe, drain your rhubarb stalks (and the syrup is very good with a little water, but it won't be used in our recipe).
The tart is ready. Photo chosen by monsieurdefrance.com: FranciLeoncio via depositphotos.
When it's time to make the pie:
- Preheat your oven to 200°C (gas mark 6/7). Then prepare your shortcrust pastry.
- Roll out the shortcrust pastry on your baking tin (preferably with a removable base).
- Arrange the rhubarb pieces on the tart base.
- Sift your cornflour and add it to the powdered sugar in a small bowl.
- Take a cul-de-poule and beat your eggs as if you were making an omelette.
- Pour the mixture over the rhubarb cubes.
- Bake your tart at 200°C for about 20 minutes, then 15 minutes at 180°C.
Tip:
It's even more delicious when you sprinkle it witha little brown sugar and put it back under the broiler for a few minutes. That gives it a little extra crunch.
A word about rhubarb
Beautiful rhubarb stalks, ready to be cooked. Photo chosen by monsieurdefrance.com: NelliSyr via depositphotos.
What is rhubarb?
A herbaceous plant. A large one, in fact, which is why it's usually found on the sides or at the bottom of the garden. It develops very broad leaves (which should not be eaten, as they are poisonous) on deep red stalks. It's precisely the stalks that are eaten. The ancient Greeks considered it a medicinal herb. So did the Chinese, as witnessed by Marco Polo in the 13th century. It has to be said that it is full of virtues. It aids transit and is rich in minerals (potassium, phosphorus, etc.) and vitamin C. It even has veinotonic properties.
The pleasure of bringing these rhubarb leaves that will delight everyone! Photo chosen by monsieurdefrance.com: Esbenklinke
It was the monks, particularly the Franciscans, who brought it into their gardens and acclimatized it, always from a medicinal point of view, before it left the monks' gardens to become a fodder plant. The English were the first to use it in cooking in the 19th century. In France, it was only in the 20th century that it became the popular plant found in every grandmother's garden.
What do we do with rhubarb?
Crillon des Vosges, made with rhubarb and too good for dessert. Photo: Maison Moine in Razey Xertigny
Mainly pies. With or without migaine. But it's also delicious in compote. And in compote, it goes very well with a little banana, or apple, or even strawberry. In the Vosges region, Maison Moine makes a delicious spirit commonly known as "rhubarb wine", but called Crillon des Vosges, it's reminiscent of a good sweet wine like gewurtztraminer or a coteaux du layon. It's delicious with dessert.
(Alcohol abuse is dangerous for your health: consume in moderation).
When is the rhubarb?
In France, the season runs from early April to July , starting in the south of France.
