1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water
3 tablespoons apricot jam
1 cup sugar
1/3 cup water
3 3 x 1/2-inch strips lemon peel (yellow part only)
1 cinnamon stick, broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally into 1/2-inch-thick
pieces (about 6 cups)
Mix flour and salt in processor. Add butter and cut in, using off/on turns, until mixture resembles coarse meal. Add sugar and egg yolks and process briefly to blend. Add 2 tablespoons water and process just until moist clumps form. If dough is dry, add more water by teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate until dough is firm enough to roll, about 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften slightly at room temperature before rolling.)
Preheat oven to 350F. Roll out dough disk on floured surface 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating double-thick sides. Freeze tart crust 15 minutes.
Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake until crust is golden brown, piercing with fork if bubbles form, about 15 minutes. Brush crust with jam and bake until jam is set, about 5 minutes more. Transfer pan to rack and cool.
Combine sugar and water in heavy large skillet over low heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick. Increase heat and bring to boil. Add rhubarb and bring to boil. Reduce heat to medium-low. Cover pan and simmer until rhubarb is just beginning to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely.
Using slotted spoon, remove rhubarb from cooking liquid and arrange in concentric circles in crust. Strain cooking liquid into heavy small saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool syrup completely. Spoon syrup over rhubarb. (Can be prepared 6 hours ahead. Let stand at room temperature.)
Rhubarb And Raspberry Tart
2 c Rhubarb
1 c Raspberries
3/4 c Granulated sugar
1 Egg yolk
1/2 c Whipping cream
1/3 ts Vanilla
1 Pie dough for 10-in.shell
Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. Happily, this dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavors blend wonderfully.
1. Roll out pie dough into 10-inch tart or pie pan.
2. Cut rhubarb into 1/4 inch pieces, distribute evenly in tart shell, then sprinkle with raspberries.
3. Combine sugar, eggs and egg yolk in a mixing bowl; whisk ingredients together.
4. Add cream and vanilla and mix.
5. Pour egg mixture over fruit and bake in preheated 400F(200C) oven for 20 to 25 minutes, or until tart batter is quite firm.
Rhubarb Strawberry Nut Tart
Brown Butter Sugar Crust:
3/4 c Unsalted butter-1 1/2 sticks
2 c All-purpose flour
1/4 c Granulated sugar
1/2 t Salt
1 Lemon,finely grated zest
3 Egg yolks,hard-cooked,chill & mash
1 lg Egg
2 T Water
1 c Walnuts,hazelnuts or pecans finely ground
1 c Granulated sugar
1/4 c All-purpose flour
1 T Grated orange zest
2 c Rhubarb,cut in 1/2" pieces
2 c Whole small strawberries,or Halved larger strawberries (1 pint = 2 cups)
1/2 c Firmly packed brown sugar
1 t Ground cinnamon
1 c All-purpose flour
1/2 c Unsalted butter,softened
To prepare the crust: In a small saucepan melt the butter and watch carefully, cook for about 5 minutes, shaking the pan occasionally, until the butter turns golden. Pour into a small heatproof bowl and re-solidify in the refrigerator or freezer until firm. Then cut into small pieces.
In a food processor combine the flour, sugar, salt and lemon zest. Add the hard-cooked egg yolks and process until incorporated into the flour. Add the whole egg and process; add just enough water to hold the dough together. DO NOT OVERWORK THE DOUGH OR IT WILL BE TOUGH. (You can also combine the dough by hand.)
Spray a 9-inch deep-dish pie pan or quiche dish with vegetable cooking spray (i.e.,PAM). Press the dough onto the bottom and up the sides of the pan. Set aside.
To prepare the filling: Spread the nuts over the dough in the pan. Combine the sugar, flour, orange zest, rhubarb and strawberries in a bowl. Set aside while preparing the topping.
To prepare the topping: Combine the brown sugar,cinnamon and flour. Add the butter and work together to form coarse crumbs.
Stir the fruit and pour into the crust. Sprinkle the topping over the filling and place tart on a baking sheet.
Place on the lowest oven rack of a preheated 400 degree F. oven and bake 50 minutes, until the juices are bubbly and the crust is browned.
Let cool on a rack before serving.
Tarten Riwbob (Welsh Rhubarb Tarts)
1 lb Rhubarb, sliced
4 oz Sugar
8 oz Flour
4 oz Fat
1 oz Sugar
1 t Cinnamon
Pinch mixed spice
Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes.
Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
Rhubarb Butter Tarts
1 c Rhubarb (chopped)
1/4 c Butter (cut in pieces) (room temperature)
1/4 c Brown sugar
1/4 ts Salt
1/2 c Corn syrup
1 Egg (slightly beaten(
1/2 ts Vanilla
Pastry or already made tart shells
Scald rhubarb with boiling water. Let stand for 5 minutes, then drain. Add butter, sugar, salt, and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved. Add egg and vanilla. Fill tart shells 3/4 full. Bake at 425 F for 15-20 minutes.
9 cups (about 3 pounds) finely diced rhubarb (1/4-inch dice)
1 1/4 cups sugar
2 tablespoons finely chopped orange zest
1 1/4 cups all-purpose white flour
1 tablespoon sugar
1/4 teaspoon salt
1 tablespoon butter
1/4 cup canola oil
To make the filling:
Set aside 3 cups of the rhubarb, covered. In a wide heavy-bottomed saucepan, combine the remaining 6 cups rhubarb, sugar and orange zest. Bring to a boil, then reduce the heat to low and simmer gently. Cook, stirring often to prevent scorching, until the puree has reduced to about 1 2/3 cups, 40 to 50 minutes. Transfer the puree to a bowl and let cool to room temperature. (The puree can be made up to 2 days ahead and stored, covered, in the refrigerator.)
To make the crust:
1. Position rack in lower third of oven and set a large baking sheet on it; preheat to 400F. Lightly oil a 10 1/2-inch removable-bottom tart pan or coat it with nonstick cooking spray; set aside.
2. In a medium bowl, stir together flour, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour the butter into a small bowl; stir in oil. Using a fork, slowly stir the butter-oil mixture into the dry ingredients until the mixture is crumbly. Gradually stir in enough ice water (2 to 3 tablespoons) so that the dough holds together and is not at all crumbly. Press the dough into a flattened disk.
3. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more overlapping sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 14 inches in diameter. Remove the top sheets and invert the dough into the prepared tart pan. Gently press the dough into the pan. Remove the remaining plastic wrap. Fold in the overhanging edge of the crust to form a sturdy edge, patching any thin spots with scraps.
To assemble and bake the tart:
Combine the raw and cooked rhubarb and spread in the crust. Place the tart pan on the preheated cookie sheet and bake for 35 to 40 minutes, or until the crust is golden and the filling bubbles at the edges. Let the tart cool to room temperature before serving.
Makes one 10 1/2-inch tart.
290 Calories per serving:
3 G Protein
9.0 G Fat
53 G Carbohydrate
90 MG Sodium
4 MG Cholestrol
0.5 G Fiber
Rhubarb Tarts With Walnut Pastry
1/2 c All-purpose flour
1/2 c Ground walnuts (1 ounce)
2 tb Sugar
1/4 c Well-chilled unsalted butter (1/2 stick)
Cut into small pieces
1 tb (about) ice water
Creme fraiche or sour cream
1/3 c Water
1/4 c (or more) sugar
1 c Chopped fresh rhubarb *
2 tb Water
3/4 ts Arrowroot
2 To 3 Tbl red currant jelly
* A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use.
FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly.
Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch circles. Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes. Let cool.
FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes. Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan.
Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool.
Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream.
Rhubarb Tart with strawberries and cinnamon Ice-Cream
2 dl Milk (7/8 cup)
2 dl Cream (7/8 cup)
4 Egg yolks
80 g Granulated sugar (2 7/8 oz)
3 tb Ground cinnamon
80 g Butter (2 7/8 oz)
100 g Granulated sugar (3 1/2 oz)
1 ds Salt
1/2 Vanilla bean, scrapped
3 tb Whipping cream
1/2 Lemon, grated rind
150 g Sifted flour (5 1/3 oz)
100 g Ground almonds (3 1/2 oz)
400 g Rhubarb (7/8 lb)
50 g Granulated sugar (1 3/4 oz)
3 tb Water
2 dl Heavy cream (7/8 cup)
2 tb Kirsch
1 Vanilla bean, slit
4 Egg yolks
Butter for the flan ring
Flour for dusting
3 tb Coarse sugar
400 g Strawberries (7/8 lb)
100 g Granulated sugar (3 1/2 oz)
3 tb Water
2 tb Kirsch
Beat egg yolks and sugar until light and lemon-colored. Blend in cinnamon. In a saucepan bring milk and cream to a boil; gradually stir in the hot liquid into the egg mixture. Return to saucepan, over LOW HEAT beat until it thickens. Let cool. Freeze.
Beat butter and sugar until smooth and creamy. Beat egg and add salt. Stir into mixture. Add vanilla seeds, cream and grated lemon rind. Stir in flour and almonds. Rapidly work into a smooth solid dough. Cover and chill for 1 hour.
Wash and hull the strawberries. Place in a saucepan, add sugar, kirsch and water, bring to the boil. Liquidize and rub through a fine sieve.
Wash, trim and skin rhubarb, cut diagonally into slices. Spread the bottom of a flat pan with sugar and place rhubarb on top. Add water and bring to a quick boil. Let rhubarb cool.
Remove the rhubarb from the liquid with a slotted spoon and transfer to a bowl. Stir in cream, kirsch, egg yolks, sugar and vanilla seeds. Blend well.
Heat the oven to 180 C (355 oF).
Butter the flan ring ( 26 cm, 10 1/4 in), dust with flour. Roll out the dough to a thickness of 3 mm (1/8 in) and line flan ring. Form a rim around the edge. Prick with a fork, line with aluminum foil, fill with dry beans and bake blind for 10 minutes. Remove beans and foil, spread the bottom with the rhubarb mixture. Set in oven and bake for 15-20 minutes. Sprinkle with coarse sugar and continue baking for 10 minutes.
Cut the tart, transfer on plates. Spoon some strawberry sauce on one side, scoop ice-cream and set on sauce.