The other night when I was in a fright of a hurry to get a dessert ready for a last minute call to have friends come watch the game with us. . .I did what I often do. ..made a rustic tart. The wonderful thing about making a rustic tart. .is that it is quick to bake since it is so thin and the name rustic implies that careful crimping of bottom and top crust is not needed. It is also very good for beginning pie bakers since you can see from just looking at the tart if the fruit is cooked. I simply take a disc of dough out of the freezer. ..and let it thaw while I prepare the fruit.
- one disc of fresh or frozen, thawed pastry about 1 inch thick and 5- 6 inches in diameter
- 3 1/2 cups of diced rhubarb (about a pound)
- 3/4 cup sugar (this is not overly sweet. .knowing that I'll serve it with ice cream)
- 2 tablespoons flour
- milk or cream for brushing the side of the crust edge
- sugar for sprinkling over the crust edge
- Preheat oven to 375 F.
- Roll the dough into a large circle. Try to keep it somewhat round. The crust should be fairly thin.
- Transfer the pastry onto your rolling pin ..rolling it up and then onto a large cookie sheet. It is a good idea to put parchment paper on your cookie sheet for easy clean up.
- Combine the rhubarb, sugar and flour and spread evenly over the pastry dough but keep it an inch and half from the edge.
- Work your way around the crust, turn the edge over and pat flat encasing the edge of the rhubarb.
- Brush milk over the edge of the crust and sprinkle the crust edge with sugar.
- Cut a hole in the center of a piece of foil, to expose the rhubarb but cover the crust and place it over the tart to prevent the edges from browning too much. Remove once the rhubarb has cooked through and finish baking until the crust is brown.
- My tart took about 35 minutes to bake.
- Cool and serve with ice cream.
Be sure to come back to Mennonite Girls Can Cook tomorrow.
We are going to be celebrating our third anniversary . .
and are going to give away a signed copy of our book!!