By Cat, Jun 2008 (Photo, right, from Amazon.com)
- See also: 1. Pies, Tarts & Turnovers Menu; 2. Pie & Tart Crusts, Pastry; 3. Rhubarb (About); 4. Rhubarb Pie & Rhubarb Custard Pie; 5. Rhubarb Crisp;
I’ve not tried this yet, because I love my Rhubarb Custard Pie so much. But Iw anted to capture it here for completeness (about rhubarb pie options), in case I would like to try it in the future.
It comes with its own tart crust, but I would prefer to use a true French pastry such as Pâte Brisée (Short or Crumb Crust), or make this as a rustic tart using a Crostata & Galette Rustic Tart Pastry.
This recipe is from Cork & Knife blog (1), and makes a smooth tart, like a pink lemon tart with a rhubarb flavor. I’ve not tried it yet, but I will, most likely modifying ingredients for more healthful choices
Tart serves 10 – 12; recipe does not specify size of tart pan to use; alternately you could make it freeform as a rustic tart.
Instead of the crust recipe included below, you could use one of my European crusts that are traditional for tarts, to which you can add 1 Tbsp orange zest if you wish:
- Pasta Frolla (Italian Rich Short Crust)
- Pâte Brisée (Short or Crumb Crust)
- Pâte Sucrée (French Rich Short Crust) << this is the sweetest
- Crostata & Galette Rustic Tart Pastries
Ingredients & Equipment:
- 2 cups unbleached white flour
- 1 Tbsp powdered sugar, preferably Unrefined Powdered Sugar: Make Your Own
- 1 tsp unrefined sea salt
- 1 Tbsp freshly grated orange zest
- 1 egg
- 1 ½ sticks butter (¾ cup) cut into ½ inch cubes
- 1 ½ cups rhubarb (chopped small)
- 1 cup Rapadura or white cane sugar (OR ½ tsp stevia extract powder plus 1 Tbsp honey or Grade-B maple syrup)
- zest of 1 orange (less 1 Tbsp for crust)
- juice of 1 orange
- 1 egg + 1 yolk
- 1 ½ Tbsp tapioca starch or scant 1 Tbsp Organic or non-GMO corn starch
- 1 stick butter, melted and cooled
- tart pan with removable bottom, as pictured at top of this post (pan size was not specified in original recipe) or baking sheet if making a rustic tart
- large shallow bowl or marble surface
- wax paper
- medium bowl
- Crust: (NOTE: If using a European pastry instead, follow the mixing instructions with that recipe).
- Sift flour, sugar (if using) and salt onto marble surface (or into wide, shallow bowl) in a mound. Form a well in the center. Crack an egg into the well; add cubed butter and orange zest.
- Working quickly with fingertips, pinch flour and butter together until the dough resembles many small pebbles of flour and butter. Bring dough together in a ball, kneading only until it comes together (don’t over work the dough or it will be tough).
- Flatten ball into a 2″ thick disk; wrap in wax paper and rest in refrigerator 1 hour.
- Preheat oven to 400°F.
- Roll dough on lightly floured surface to a circle ⅓ inch thick. Transfer to a removable-bottom tart pan, placed on a cookie sheet for easy maneuvering. Press crust along bottom and against sides of pan. If breaks or tears, use scraps to fill gaps.
- Pierce crust 5 – 6 times with fork; line the top of crust with wax paper and fill with beans. Bake 10 minutes; remove from oven; remove beans and wax paper and let cool NOTE: If using a European pastry recipe, either rolled or pressed into pan, this pre-bake step applies. If using a rustic tart pastry, follow instructions with that recipe.
- Preheat oven to 325°F (or let it cool down after pre-baking crust).
- Grate zest of orange, then squeeze its juice. If using stevia powder, dissolve it in half the juice.
- Place cut rhubarb, sugar (if using) and half the juice of 1 orange into blender; blend until smooth. Add more juice or sugar as needed, until it tastes good and is a thick-but-pourable liquid. Transfer to mixing bowl; add egg, yolk, starch, melted butter, and honey/maple syrup (if using). Whisk until incorporated. Pour into tart crust.
- Bake 20 minutes, then increase temperature to 350°F and bake for 20 more minutes, or until filling has set and the top of the crust is golden brown.
- Remove from oven and let cool completely before serving.
- Cork & Knife recipe, corkandknife.com/2008/04/it-is-only-fitting-that.html