Friday, June 10, 2011

Rustic Rhubarb Tart


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
  1. Preheat oven to 375 F.
  2. Roll the dough into a large circle.  Try to keep it somewhat round.  The crust should be fairly thin.
  3. 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.
  4. Combine the rhubarb, sugar and flour and spread evenly over the pastry dough but keep it an inch and  half from the edge.
  5. Work your way around the crust, turn the edge over and pat flat encasing the edge of the rhubarb.
  6. Brush milk over the edge of the crust and sprinkle the crust edge with sugar.
  7. 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.
  8. My tart took about 35 minutes to bake. 
  9. 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!!

    11 comments:

    1. quick and beautiful, not to mention absolutely edible! great 'company's coming' recipe...thanx

      ReplyDelete
    2. What temperature do you bake it at? Looks delicious!

      ReplyDelete
    3. I love rhubarb and rhubarb pies. Your pie looks delicious. I don't usually make a thin one. I would expect the challenge is to keep the pastry based dry and crisp and not soggy. Since rhubarb contains a lot of water, I expect you get that out first? My mother in law taught me to cook the rhubarb first, drain the excess water and then add the sugar. That way, it is sweet and there is no superfluous liquid, although some people would call that a sauce!

      ReplyDelete
    4. Ooooh and I have a nice patch of rhubarb in our backyard too! I love rhubarb, in the garden, as it grows in sunshine or shade, and I have transplanted the patch several times over the years. It always comes back!

      I would love to try this out - thank you so much for all of your wonderful work and encouragement in the kitchen and home. It is so appreciated.

      This website has become part of my daily life as it is my 'homepage'.

      many thanks!

      ReplyDelete
    5. This is the perfect size for one person. I have three elderly ladies I visit who would love to have a slice of this, with seconds, waiting in their tiny "bar" fridges, or to share with one of their residents neighbours.

      I think they miss the seasonal foods they used to enjoy preparing and eating. They know when it's rhubarb season, when it's time to pick the chokecherries.

      Rhubarb pastries in early summer are such a Canadian icon.

      S.

      ReplyDelete
    6. I absolutely love a rustic tart. So simple, so beautiful. Rhubarb is the best. Very nice post.

      ReplyDelete
    7. How funny that you posted a rhubarb recipe today. I just came to your sight to look for something to make with the rhubarb I got yesterday. Looks like I might have to try this one.

      ReplyDelete
    8. Rhubarb is one of my favorites, but I have never tried to make anything myself with it! Your recipe sounds so easy, I will definitely give it a try!

      Blessings - Pauline

      ReplyDelete
    9. I totally love Rhubarb. It is amazing. I have never tried it as a tart though. I think I will go out to the garden tomorrow and see if I can forage enough to try this.

      ReplyDelete