Vanilla Rhubarb Tart Recipes

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RHUBARB TARTS



Rhubarb Tarts image

Time 1h

Yield 12 tarts

Number Of Ingredients 8

3 cups diced rhubarb (see Note)
1 Tbsp. cornstarch
3/4 cup granulated sugar
1/2 cup orange juice
Pinches each of ground cinnamon and clove (optional)
12 (3") frozen tart shells (see Note)
Whipped cream (optional)
Mint sprigs (optional)

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



Vanilla-Rhubarb Tart image

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

Unbleached all-purpose flour, for dusting
1/2 Test Kitchen's Favorite Pate Brisee in a rectangular disk
1 cup granulated sugar
1 tablespoon cornstarch
3/4 teaspoon kosher salt
1 vanilla bean, split and seeds scraped (pod reserved for another use)
1 pound rhubarb (about 6 stalks), halved lengthwise, then cut on the diagonal into 1 1/4-inch pieces
2 teaspoons fresh lemon juice
1 egg, beaten
Coarse sanding sugar, for sprinkling (optional)

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



Rhubarb Tart image

Categories     Bake     Chill     Rhubarb     Pastry     Boil

Yield makes one 9-inch tart

Number Of Ingredients 17

All-purpose flour, for dusting
Cream-Cheese Tart Dough (recipe follows)
1 1/2 cups plus 2 tablespoons sugar
1 vanilla bean, split lengthwise, seeds scraped
1 small red beet, well scrubbed, cut into wedges (optional)
1 1/2 pounds rhubarb, leaves trimmed and stalks sliced diagonally into 2-inch pieces
4 ounces cream cheese, room temperature
Freshly grated zest of 1 lemon
1/4 cup sour cream
Cream-Cheese Tart Dough
1 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, cold, cut into small pieces
3 ounces cream cheese, cold
(makes enough for one 9-inch 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.

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