Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3-4 tbsp ice water
- 4 cups rhubarb, sliced
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1 egg, beaten
- 1 tbsp coarse sugar
Special equipment needed:
- 9-inch tart pan
- rolling pin
- pastry brush
Step-by-step instructions:
1. In a large mixing bowl, combine flour, sugar, and salt. Add chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Add ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 375°F.
4. Roll out the dough on a floured surface to fit the tart pan. Place the dough in the pan and trim the edges.
5. In a separate bowl, combine rhubarb, sugar, cornstarch, salt, and vanilla extract. Mix well.
6. Pour the rhubarb mixture into the tart shell.
7. Brush the edges of the dough with beaten egg and sprinkle coarse sugar on top.
8. Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
9. Let the tart cool for at least 15 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 42g
Protein: 3g
Sodium: 130mg
Fiber: 2g
Sugar: 22g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- If you don't have rhubarb, you can use strawberries or apples.
Variations:
- Add a crumble topping made with oats, brown sugar, and butter.
- Add a layer of custard or cream cheese filling before adding the rhubarb mixture.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour to get a flaky crust.
- Use a sharp knife to slice the rhubarb evenly.
- Let the tart cool before slicing to prevent the filling from spilling out.
Storage instructions:
- Store the tart in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the tart in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
- Serve the tart with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the tart with powdered sugar before serving.
Garnishes:
- Fresh mint leaves
- Sliced strawberries
Pairings:
- Coffee or tea
- Sparkling wine
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the crust is too dry, add more ice water one tablespoon at a time.
- If the filling is too runny, add more cornstarch.
Food safety advice:
- Make sure the rhubarb is thoroughly washed before using it in the recipe.
- Store the tart in the refrigerator to prevent bacterial growth.
Food history:
- Rhubarb has been used in cooking since ancient times and was originally grown for medicinal purposes.
Flavor profiles:
- The tart has a sweet and tangy flavor with a buttery crust.
Serving suggestions:
- Serve the tart warm or at room temperature.
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Region: British