Rhubarb Flan Tarts Recipes

RHUBARB TART

Steps:

• Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

RHUBARB-FLAN TARTS

Steps:

• Tie the cinnamon, clove, mace, and mustard seeds in a few layers of cheesecloth. Put the spice sachet in a saucepan with the wine and vinegar and bring to a boil over medium heat. Add the rhubarb, bring to a simmer, and simmer for 5 minutes. Remove from the heat and let cool to room temperature.
• Drain to get rid of the excess liquid. Remove the spice sachet and puree the rhubarb in a food processor.
• Set up an ice bath in a large bowl.
• Bring the rhubarb back to a simmer. Mix the sugar and xanthan gum and whisk in, a few grains at a time (you don't want the xanthan gum to clump). Scrape out into a medium bowl and set into the ice bath, stirring often to chill down quickly. Once cool, refrigerate until ready to serve or for up to 1 week.
• Peel the rhubarb and cut into tiny dice. Toss it with the sugar and macerate for at least 2 hours.
• Set up an ice bath in a large bowl.
• Put the cream and vanilla seeds (rinse, dry, and save the pod for another use) in a small saucepan and heat to just below a simmer.
• Whisk the sugar and cornstarch together.
• In a separate bowl, whisk the egg until smooth; gradually whisk in the dry ingredients, beating until smooth.
• Slowly add half the warm cream to the egg mixture and whisk for about 1 minute to temper it. Off of the heat, scrape the egg mixture into the pan and mix well with an immersion blender. Strain into a small bowl and set into the ice bath to chill down quickly, stirring often. Refrigerate until ready to use or for up to 1 day.
• Roll half the dough 1/16 inch thick on a lightly floured work surface. Transfer to a Silpat- or parchment-lined baking sheet and chill for 30 minutes. Cut out eight 2 1/4 x 4-inch rectangles and line eight 3/4 x 3 1/4-inch tart molds with the dough (or cut 3 1/2-inch circles and line 2 1/4-inch tart rings). Place them on the baking sheet and chill for 30 minutes.
• Heat the oven to 375°F or 350°F on convection.
• Strain the rhubarb filling and fill the tart shells to overflowing. Bake until the rhubarb is starting to brown, about 20 minutes.
• Reduce the oven temperature to 325°F (300°F if you're using convection).
• Pour some of the flan into each tart and top each with a generous amount of the graham streusel. Bake until the streusel is browned and the filling is bubbling, about 20 minutes.
• Let cool for at least a few minutes before unmolding. You can serve the tarts warm or at room temperature.
• Spoon some mustard-rhubarb jam onto dessert plates and spread it with the back of a spoon. Dust the tarts with confectioners' sugar, set them on the jam, and serve.
• Try making this as a single large tart in a 9-inch tart pan. You could doctor some good all-fruit jam from the grocery store with crushed mustard seeds instead of making the jam.

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.;

RHUBARB TART WITH SHORTBREAD CRUST

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.