Tarte à La Rhubarbe Alsacienne Recipes

TARTE A L'OIGNON (FRENCH ONION PIE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
• Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
• Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
• Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

TARTE à LA RHUBARBE ALSACIENNE

Steps:

• Put the rhubarb and 3/4 cup of the sugar in a heavy medium sauce-pan set over medium heat. Cook, stirring occasionally, for about 30 minutes, or until the rhubarb is jamlike. This can be done a day ahead.
• To make the crust, cut the butter into small pieces, and toss into a food processor fitted with a steel blade, along with the flour, salt, and sugar. Pulse until the texture is like very coarse meal. Gradually add 3 tablespoons ice water, pulsing until the dough comes together in a ball. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 45 minutes.
• Preheat the oven to 375 degrees, and roll out the dough. Care-fully fit it into an ungreased 9-inch tart pan with a removable bottom, or make it freeform on a cookie sheet of approximately the same size. Prick it all over with a fork, and bake for 15 minutes. Remove from the oven, and cool slightly.
• In the meantime, beat the eggs in a small bowl. Whisk in the cream, the vanilla, and the remaining 1/2 cup sugar.
• Spread the rhubarb on the bottom of the tart. Pour the custard over the rhubarb, and bake for about 25 minutes, or until golden brown and set. Serve warm or at room temperature.

TARTE à LA RHUBARBE ALSACIENNE

Steps:

• Etape 1
• Commencez par la préparation de la pâte brisée.
• Etape 2
• Passez au tamis la farine.
• Etape 3
• Creusez un puits au milieu et mettez-y le sel, le beurre et le demi-verre d'eau.
• Etape 4
• Travaillez la pâte jusqu'à ce qu'elle soit souple.
• Etape 5
• Façonnez une boule et réservez au frais pendant 2 h.
• Etape 6
• Préchauffez le four th.
• Etape 7
• 7 (210°).
• Etape 8
• Pelez la rhubarbe avant de la couper en dés.
• Etape 9
• Ébouillantez-la 2 min dans une grande quantité d'eau bouillante et égouttez.
• Etape 10
• Farinez la table puis étalez-y la pâte à rouleau.
• Etape 11
• Repliez la pâte en trois puis aplatissez-la à l'aide d'un rouleau à pâtisserie.
• Etape 12
• Refaites cette opération 3 fois pour obtenir une pâte lisse.
• Etape 13
• Placez les dés de rhubarbe sur la pâte.
• Etape 14
• Répartissez dessus les œufs battus en omelette puis la crème.
• Etape 15
• Saupoudrez-les de sucre.
• Etape 16
• Mettez au four et laissez cuire pendant 25 min.
• Etape 17
• Diminuez la température à th.
• Etape 18
• 5 (150°C).
• Etape 19
• Poursuivez la cuisson pour 30 min de plus.