The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Sugared rhubarb brioche tart

You can replace the rhubarb here with any fruit that's in season. Just be sure to cut or slice it to a size that will be tender within the cooking time. This tart is best eaten fresh from the oven; warm up any leftovers before you tuck in.

You'll need

330 gm (2¼ cups) plain flour 30 gm caster sugar 30 gm glacé oranges, diced 7 gm (1 sachet) dried yeast Finely grated rind of 1 lemon and 1 orange 80 ml (1/3 cup) lukewarm milk 1 egg and 1 egg yolk, lightly beaten together, at room temperature Juice of ½ orange 120 gm softened butter, chopped   Sugared rhubarb top 80 gm crème fraîche 40 gm butter, frozen 80 gm caster sugar Finely grated rind of 1 lemon and 1 orange Scraped seeds of 1 vanilla bean 120 gm rhubarb (about 3 stems), thinly sliced


  • 01
  • Combine flour, sugar, glacé orange, yeast, rinds and a pinch of salt in an electric mixer fitted with a dough hook and mix well. Whisk milk, egg and yolk, and juice in a separate bowl then, with mixer on low-medium speed, add egg mixture and mix to combine (a little flour will remain at the bottom of the bowl at this point). On medium speed, gradually add butter, mixing to form dough, then turn out onto a lightly floured surface and knead until dough is smooth and glossy (4-5 minutes). Transfer to a buttered bowl, turn to coat and cover with plastic wrap. Stand in a warm place until doubled in size (1½-2 hours).
  • 02
  • Preheat oven to 200C. Turn dough out onto a lightly floured surface then roll out to a 28cm-diameter round and line the base and sides of a buttered 24cm-diameter fluted tart tin, then prick all over with a fork.
  • 03
  • For sugared rhubarb top, spread crème fraîche over dough, then coarsely grate butter over. Combine sugar, rinds and vanilla seeds in a small bowl and scatter two-thirds of the mixture over brioche, then scatter rhubarb over evenly, then remaining sugar mixture and bake until golden (30-35 minutes). Stand for 15 minutes and serve warm or at room temperature. Best eaten on the day it’s made.

At A Glance

  • Serves 8 - 10 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 - 10 people

Drink Suggestion

Late-harvest riesling.

Featured in

May 2014

You might also like...

Alistair’s secret barbecue sauce


Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart


Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea


Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.