Rhubarb and honey tart (serves 4)

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For the shortcrust pastry (or use ready-made pastry):

• 200 g flour

• 100 g cold butter, diced

• 1 pinch of salt

• 1 to 2 tbsp sugar (optional)

• 3 to 4 tbsp cold water

For the filling:

• 500 g fresh (or frozen) rhubarb

• 100 g honey (acacia or wildflower, preferably mild)

• 2 eggs

• 20 cl crème fraîche (or plant-based cream)

• 1 tbsp cornflour (optional, to thicken)

• 1 sachet of vanilla sugar or 1 tsp vanilla extract

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Prepare the pastry (if homemade)

Mix the flour and salt (and the sugar if using).
Rub in the butter with your fingertips until it resembles coarse sand.
Add the cold water little by little until it forms a ball.
Wrap in cling film and leave to rest in the fridge for 30 min.

Prepare the rhubarb

Peel the stalks if they are very fibrous.
Cut into short pieces of 1 to 2 cm.
Leave to drain for 30 min with a little sugar if you want to reduce the acidity (optional), then drain well.

 Preheat the oven to 180°C (fan).

Prepare the custard mixture: in a bowl, beat the eggs with the cream, honey, vanilla, and the cornflour if using.

Line a tart tin with the pastry.

Prick the base with a fork.
Arrange the rhubarb evenly.
Pour the egg, cream and honey mixture over the top.

Cooking:

Bake for 35 to 40 minutes, until the top is golden and the cream has set.

Leave to cool slightly

You can add a drizzle of honey to the tart while it is still warm to make it even more indulgent.

Tips

For a sweeter result, you can mix the rhubarb with a few apples or some strawberries.
Served warm with a scoop of vanilla ice cream, it is a real treat.

Recommended food and wine pairings

1. Sweet wine (ideal):

Gewurztraminer Vendanges Tardives (Alsace): floral and slightly spicy, it goes very well with the acidity of the rhubarb.
Sweet Jurançon: fruity and lively, it balances the acidity without overpowering it.
Coteaux du Layon: a sweet classic, with notes of honey and candied fruit.
Sauternes (Bordeaux): more opulent, perfect if your tart is very rich and honeyed.

2. Slightly sweet sparkling wine:

Clairette de Die: lightly sparkling, floral and low in alcohol, very pleasant with rhubarb desserts.
Asti Spumante (Italy): for a festive, sweet and fruity touch.

3. Lighter, tangier option:

Off-dry white wine such as a Vouvray or a Montlouis-sur-Loire: good freshness, fruity notes, not too sweet.