French Rhubarb Tart Recipes

FRENCH RHUBARB TART

Steps:

• Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.
• To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.
• While your pastry chills, make the crème patisserie. Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.
• Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so. Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.
• Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crème patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.
• Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.

RUSTIC RHUBARB TART

Steps:

• Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.) Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
• Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest.
• Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.
• Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.
• Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.

FRENCH RHUBARB PIE

Steps:

• Mix together egg, sugar, flour, cream, butter, and vanilla.
• Fold in diced rhubarb.
• Pour into 9-inch pie shell.
• Crumbs: Mix together brown sugar, flour, and butter and spread on top of pie.
• Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees 25 minutes or until done.

RHUBARB ALMOND FRANGIPANE TART

Steps:

• Into the bowl of a food processor (you could also do this using a pastry cutter or your fingers), pulse together the butter and flour, until the largest chunks of butter are the size of peas or large breadcrumbs. Ad the Confectioner's sugar, beaten egg, and salt. Pulse again. Slowly add enough water that, while still pulsing, a soft dough begins to form.
• Place the soft dough on a well-covered flour surface and roll into a 12-inch circle. Transfer the dough circle onto a 9″ tart pan or into a Springform pan, allowing the dough to cover both the sides and bottom of the pan. If your dough extends beyond the sides, or higher than about an inch over the bottom, just fold it inward. This will fortify the sides. Place the crust into the refrigerator for at least 30 minutes. During this time, preheat oven to 400F (205C) or 375F/190C for Convection. You can use this 30 minutes to prepare the Frangipane and rhubarb for the filling.
• After 30 minutes in the fridge, Crush a piece of parchment, and then fit it directly over the surface and sides of the dough. Fill the paper shell with pie weights or dry beans, pressing them into the corners.
• Place the Crust into the oven and bake for 15 minutes. Remove from the oven and carefully take the pie weights and parchment off of the dough. Return the dough to the oven and continue to bake until the surface appears dry, about 5-6 minutes. Cool on a rack for 10 minutes. Lower the oven temperature to 375F (190C) or 350F (176C) for Convection.
• Using either a hand- or a stand-mixer, cream together the butter and sugar until pale and fluffy, about 5 minutes at Medium-High. It should feel lighter when you move it with a spatula or spoon. Add the Almond Flour (or finely ground almonds), egg, orange zest, almond extract, and salt, and mix until incorporated. the filling should be fairly thick, sort of like thick oatmeal.
• Spoon the filling into the slightly cooled crust. Smooth with an offset spatula or knife.
• Cut the rhubarb into small, thin strips, or small pieces, whatever you like, and press them into the frangipane. Sprinkle some shaved almonds over the top, if desired. (Alternatively, spread them across a sheet pan and roast 6 mins at 350F/76C) and add after baking the tart.
• Place the tart in the oven and bake 45-55 minutes, until the top is slightly puffy and golden, and almonds, if using, are toasted. A skewer inserted into the tart should come out clean. Cool completely before serving. Even better, bake the day before serving - it's even better the second day!
• Top with roasted almonds, confectioner's sugar, or whipped topping.
• This tart keeps well in the refrigerator up to 5 days. (See Note)

RHUBARB TART

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze 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 crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins 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 decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;