There was an article in the paper last week that reminded me that Rhubarb season was upon us so I thought I would share this version of a Rhubarb Tart with you.
9-10 cups of rhubarb
3 cups of sugar
1/2 cup of all purpose flour
1/4 cup of milk
1/4 cup of heavy cream
1.5 teaspoons of nutmeg
2 tsp of vanilla
6 beaten eggs
For the crust ( pate sucre):
2.5 c. flour
1/8 tsp salt
3 T. sugar
2 sticks very cold unsalted butter cut in to pieces
1/3 c. ice water or more as needed
Put flour, salt and sugar in the cuizinart. Blend. Add butter and blend until has broken in to small pieces. With the machine running pour in ice water a T. at a time. Process a few seconds or until the dough comes together. Remove and divide into one large ball and one small. Wrap in plastic wrap and refrigerate for 2 hours. This makes enough for one 11 inch tart with dough left over.
Roll out the large piece into an 11 inch tart pan . The crust will hang over. You can decide it you want to trim it to fit the pan or lay it over the top of the rhubarb.
Put the sliced rhubarb into a large bowl
Mix the sugar and flour. Mix the cream, milk, nutmeg and vanilla. Mix with the beaten eggs. Add the wet to the dry. Pour over the rhubarb and mix well. Pour the fruit mixture on to the crust and fold the extra crust over. Bake for 1 hour at 375° or until set.
It is great warm out of the oven. I reheated a piece for breakfast the next morning and had it with Greek yogurt. What a way to start the day.
| Topics: Recipes |