RHUBARB TARTS
Time 1h
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Combine the first 5 ingredients in a medium pot. Set over medium to medium-high heat, bring to a gentle simmer, and simmer until it thickens and the rhubarb is just tender, about 3 to 4 minutes. Cool this mixture to room temperature. Preheat the oven to 350 degrees F. Set the tart shells on a parchment paper-lined baking sheet. Fill the tarts with the rhubarb mixture. Bake 30 minutes, or until rims of the tarts are golden brown. Cool to room temperature. Serve as is or, if desired, top each with a little whipped cream and a mint sprig garnish. Note: 6 to 7 medium-sized rhubarb stalks should yield the 3 cups of diced rhubarb needed in this recipe. Diced means to cut into small 1/4" to 1/2" cubes. Ready to use frozen tart shells are available in the frozen foods aisle.
VANILLA-RHUBARB TART
A layer of robust, jammy rhubarb in this tart highlights the warm vanilla bean. The gorgeous herringbone design makes it an ideal dessert for special occasions and parties.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield 1 tart
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
- Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
- Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
- Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.
RHUBARB TART
Steps:
- On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners. Using a sharp knife or a rolling pin, trim dough flush with pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.
- Preheat the oven to 350°F. Line chilled shell with parchment, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes. Cool completely on a rack.
- Stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds, and beet (if using) in a large skillet. Cook over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil. Add rhubarb; turn off heat. Cover, and let stand until the rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes.
- Carefully remove the rhubarb from the skillet with a slotted spoon, and spread it in a single layer in a baking pan lined with several layers of paper towels. Strain 1 cup of poaching liquid into a medium skillet. Cook over high heat until the syrup has thickened to a glaze, about 10 minutes; set aside until cool.
- Combine cream cheese, remaining 2 tablespoons sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add sour cream, and beat until mixture is very smooth.
- Using an offset spatula, spread cream-cheese mixture evenly over the bottom of the cooled crust. Carefully arrange the poached rhubarb on top of the cream-cheese mixture, and drizzle with the reserved cooled syrup. Chill tart in the refrigerator, loosely covered with plastic wrap, until ready to serve, up to 4 hours.
- Cream-Cheese Tart Dough
- Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbs.
- Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a square, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.
- Rhubarb Tart how-to
- Adding a sliced beet to the poaching liquid helps the rhubarb take on a rosier hue; the vanilla bean adds an extra note of flavor.
More about "vanilla rhubarb tart recipes"
RHUBARB, VANILLA AND ALMOND LATTICE TART RECIPE ...
From deliciousmagazine.co.uk
4.2/5 (4)Total Time 1 hr 35 minsCategory Healthy Breakfast RecipesCalories 381 per serving
- For the pastry, whizz together the flour, almonds, butter and a pinch of salt in a food processor until the mixture resembles fine breadcrumbs. Add the sugar and egg yolks, then whizz until the pastry comes together into a ball. (If you don’t have a food processor, rub together the flour, almonds, sugar and butter with your fingers in a bowl, then stir in the egg yolks with a wooden spoon.) Shape the dough into a flat disc, wrap in cling film and chill for 40 minutes.
- Put all the filling ingredients and 50ml water in a large pan. Bring to a gentle simmer and cook over a low heat for 15 minutes or until the rhubarb is tender. Remove from the heat, strain away the excess rhubarb juice and leave to cool (see tips).
- Roll out two thirds of the pastry to a roughly 30cm circle (you may need to dust the work surface with a little flour to prevent the pastry from sticking). Carefully roll the pastry around the dusted rolling pin and unroll into a 23cm pie dish or tart tin. Use a piece of pastry to push the pastry case into the edges of the tin, then trim away any excess. Use the trimmings to patch any gaps (see tips). Chill for 20 minutes in the fridge (or for 10 in the freezer). Heat the oven to 200°C/180°C fan/gas 6.
- Line the pastry case with a large piece of baking paper/foil and fill with baking beans/rice. Bake in the oven for 15 minutes, then remove the beans/rice and paper/foil and cook for a further 5 minutes or until the pastry feels sandy. Remove from the oven and leave to cool slightly.
RHUBARB VANILLA BEAN JELLY - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
4.1/5 (118)Calories 89 per servingCategory Jelly
- Puree the rhubarb in your Vitamix blender or food processor, along with the water to get it started. You may need to do this in 2 batches.
- Put the rhubarb puree into a clean jelly or nut bag, and let it hang over a large bowl to allow the juice to drip out. Don't press or squeeze the bag aggressively or the pulp may come through and this will make your jelly cloudy. I do squeeze it a little bit, though, to move it along. It can help to have a jelly strainer, which is made for this purpose. You want to end up with 3 1/2 cups liquid.
- Put the rhubarb juice in a large stainless steel pot or saucepan. Stir in the sugar, the lemon juice, and the vanilla bean seeds. Bring the mixture to a boil, stirring almost constantly.
- Once the mixture has reached a full rolling boil, let it fully boil for 3 minutes. It may foam up so stay right by it. Stirring is ok.
CREAMY RHUBARB TART | BETTER HOMES & GARDENS
From bhg.com
Total Time 3 hrs 15 minsCalories 437 per serving
- Preheat oven to 350°F. For crust: In a bowl beat 1/3 cup sugar, the butter, 1 teaspoon vanilla, and the salt with a mixer on medium until combined. Add flours; beat until crumbly.
- Press crumbs firmly and evenly into bottom and up sides of a 9-inch square tart pan with removable bottom. Bake 15 minutes or until edges are lightly browned. (Do not overbake.) Let cool.
- For filling: In a medium bowl beat heavy cream and 1/2 cup sugar with a mixer until soft peaks form. Add mascarpone and 1/2 teaspoon vanilla; beat until stiff peaks form. Spread filling in baked tart shell; cover. Chill 2 hours.
- Meanwhile, in a large skillet combine 1 cup sugar and 1/2 cup water. Scrape out vanilla bean seeds with the tip of a knife and add to mixture. Bring to boiling, stirring to dissolve sugar. Add rhubarb; reduce heat. Simmer, uncovered, about 6 minutes or until the tip of a knife easily pierces rhubarb. Remove rhubarb from syrup with a slotted spoon. Let cool to room temperature. Continue cooking syrup, uncovered, 3 minutes. Let cool completely. (It thickens as it cools.)
CLASSIC RHUBARB PIE RECIPE (WITH A HINT OF VANILLA ...
From chatelaine.com
3.3/5 (160)Total Time 1 hr 40 minsCategory RecipesCalories 333 per serving
RHUBARB TART RECIPE WITH VANILLA ICE CREAM - OLIVEMAGAZINE
From olivemagazine.com
Servings 6Total Time 1 hr 30 minsCategory Baking And DessertsCalories 484 per serving
RHUBARB TART | TENDERFLAKE
From tenderflake.ca
Estimated Reading Time 2 mins
VANILLA RHUBARB TART RECIPE | EAT SMARTER USA
From eatsmarter.com
RHUBARB TARTLETS | KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (8)Total Time 2 hrs 15 minsServings 8
- To make the dough: Mix the sugar, butter, salt, and baking powder., Add the flour; mix until crumbly., In a separate bowl, whisk together the egg yolks, egg, and vanilla., Add to the flour mixture and stir until the dough is cohesive., Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour., To make the filling: Combine 3 cups of the rhubarb, the sugar, vanilla, and ClearJel or flour in a heavy saucepan., Simmer over medium-low heat for 10 to 15 minutes, or until the rhubarb breaks down.
- Transfer to a bowl, stir in the remaining rhubarb, and cool., To make the topping: Combine the flour, sugar, and salt., Work in the butter to make pea-sized crumbs., Add the pistachios, stirring to combine.
- Place eight English muffin rings on a parchment-lined baking sheet., To assemble and bake the tartlets: Roll the dough 1/8" thick.
FRENCH RHUBARB PIE RECIPE - A RANCH MOM
From aranchmom.com
3.7/5 (3)Total Time 1 hr 30 minsCategory DessertCalories 404 per serving
RHUBARB CAKE WITH VANILLA SAUCE - WHOLESOME FARMHOUSE RECIPES
From wholesomefarmhouserecipes.com
5/5 (1)Calories 422 per servingCategory Dessert
- Melt butter in a saucepan, add the sugar, cream, and vanilla. Heat until it comes to a boil, stirring constantly. Let it boil a minute and turn off the burner.
- To serve the cake, I cut 15 slices in the 9 X 13 cake pan. This is a generous amount of cake. Pour a bit of the buttery vanilla sauce on top and enjoy.
FRESH TART RHUBARB PIE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
4.5/5 (4)Total Time 1 hr 25 minsCategory DessertCalories 505 per serving
- Preheat oven to 375 degrees Gather all your ingredients so that you have everything close at hand on the counter or table. Prepare your ingredients. Trim and cut the fresh rhubarb into bite-size pieces.
- Place the chopped rhubarb in a large microwavable bowl. Stir in all-purpose flour, granulated sugar, and salt until combined. Allow to sit while you prepare the pie pastry.
- Optional - To help the rhubarb soak in the sugar, you may place the bowl of rhubarb in the microwave and heat for 2-3 minutes. Stir to combine.
RHUBARB SCONES | TENDERFLAKE
From tenderflake.ca
Estimated Reading Time 1 min
RHUBARB AND VANILLA PIE - FINE DINING LOVERS
From finedininglovers.com
Servings 4Total Time 1 hr 10 mins
RHUBARB TART | ICEMUNMUN ON PATREON
From patreon.com
RHUBARBVANILLATARTE
From tfrecipes.com
RHUBARB BAKING RECIPES: THREE INDULGENT WINTER RECIPES
From stylist.co.uk
RHUBARB LATTICE PIE - SUPERVALU
From supervalu.ie
OLD FASHIONED RHUBARB PIE WITH VANILLA CUSTARD | COMMUNITY ...
From nigella.com
RECIPE - RHUBARB CUSTARD TART - LCBO
From lcbo.com
RHUBARB, STRAWBERRY & VANILLA RICOTTA TART | DONAL SKEHAN ...
From donalskehan.com
RHUBARB TART RECIPE WITH VANILLA ICE CREAM - FOOD NEWS
From foodnewsnews.com
VANILLA RHUBARB TART RECIPE | RECIPE | RHUBARB TART ...
From pinterest.ca
RHUBARB TART WITH VANILLA CREAM (RABARBERPAJ MED VANILJKRäM)
From swedishfood.com
THE BEST SWEET AND SAVORY RHUBARB RECIPES | MARTHA …
From marthastewart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love