How Do You Store Rhubarb Tart?
Store this rhubarb tart, covered, in the refrigerator for up to three days.
Rhubarb Tart Tips
Can you use premade pie dough for a rhubarb tart?
Like most pies and tarts, you can use a premade pie dough instead of the crust called for. If you do, you’ll need to blind bake it first. Press the refrigerated dough firmly into the bottom and up the sides of an ungreased 9-inch fluted tart pan with a removable bottom. Poke dough all over with a fork, and fill with parchment and pie weights. Bake at 350° until golden brown, 10 to 15 minutes. You can also make pie crust from scratch following the same directions for filling and baking the tart.
Can you make this rhubarb tart ahead of time?
You can make this rhubarb tart in its entirety ahead of time, or make the crust and rhubarb sauce separately. When you’re ready to finish the tart, make the curd, fill the crust and bake according to directions.
How do you serve rhubarb tart?
To serve this rhubarb tart, dust with confectioners’ sugar, and top with pretty rhubarb ribbons. To make the ribbons, use a vegetable peeler to peel the stalks lengthwise, and arrange the curls decoratively on top of the tart. You can also garnish with candied edible flowers like pansies. The tart doesn’t need whipped cream, but no one would fault a dollop on the side just in case.
Ingredients
3-3/4 cups chopped fresh rhubarb (about 1-1/4 pounds)
1/4 cup sugar
2 tablespoons water
crust:
1 cup all-purpose flour
1/2 cup ground pecans
1/2 cup cold butter, cubed
1/3 cup confectioners’ sugar
1/4 teaspoon salt
curd:
6 large egg yolks
1/2 cup sugar
1 tablespoon lemon juice
1-1/2 teaspoons grated lemon zest
5 tablespoons butter, cubed
4 drops red food coloring, optional
Additional confectioners’ sugar
Directions
1
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.
2
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.
3
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.
4
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.
Nutrition Facts
1 piece: 277 calories, 18g fat (9g saturated fat), 125mg cholesterol, 154mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.
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