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RHUBARB TART

Description: Rhubarb tart is a classic dessert that showcases the tartness of fresh rhubarb encased in a buttery, flaky pastry. With a perfect balance of sweet and tangy, this tart is ideal for spring and early summer when rhubarb is at its peak. Served warm with a dollop of whipped cream or a scoop of vanilla ice cream, itโ€™s a delightful treat.

Preparation Time: 30 minutes

Cooking Time: 40-45 minutes

Serving Size: 8 Servings


Ingredients:

For the Pastry:

  • 1 ยพ cups (220g) all-purpose flour
  • ยฝ cup (115g) cold unsalted butter, cubed
  • ยผ cup (50g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons cold water


For the Filling:

  • 1 lb (450g) fresh rhubarb, trimmed and cut into ยฝ-inch pieces
  • ยพ cup (150g) granulated sugar
  • 2 tablespoons cornstarch
  • Zest of 1 orange (optional, adds a citrusy note)
  • 1 teaspoon vanilla extract


For the Glaze:

  • 2 tablespoons apricot jam
  • 1 teaspoon water

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Instructions:


Prepare the Pastry:

โ€ข In a large mixing bowl, combine the flour and sugar. Add the cold, cubed butter and use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs.

โ€ข Stir in the egg yolk and cold water, a little at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.


2. Preheat the Oven:

โ€ข Preheat your oven to 375ยฐF (190ยฐC).


3. Prepare the Rhubarb Filling:

โ€ข In a large bowl, toss the rhubarb pieces with the sugar, cornstarch, orange zest (if using), and vanilla extract until evenly coated.


4. Assemble the Tart:

โ€ข On a lightly floured surface, roll out the chilled pastry to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess. Prick the base of the pastry with a fork.

โ€ข Pour the rhubarb filling into the pastry shell, spreading it out evenly.


5. Bake the Tart:

โ€ข Bake in the preheated oven for 40-45 minutes, or until the pastry is golden and the filling is bubbling and set.


6. Glaze the Tart:

โ€ข While the tart is still warm, heat the apricot jam and water in a small saucepan until smooth. Brush the glaze over the rhubarb to give it a shiny finish.


7. Serve:

โ€ข Allow the tart to cool slightly before serving. Enjoy it warm or at room temperature, with whipped cream or vanilla ice cream on the side.


This rhubarb tart is a crowd-pleaser and can be stored for up to 3 days in an airtight container at room temperature.