Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small pieces
- 2 tablespoons ice water
- 4 cups rhubarb, sliced into 1/2-inch pieces
- 1/2 cup honey
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the flour, sugar, and salt. Add the chilled butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the ice water and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. Roll out the dough on a lightly floured surface to fit the tart pan. Line the pan with parchment paper and place the dough on top. Trim the edges and prick the bottom with a fork.
5. In another mixing bowl, combine the rhubarb, honey, cornstarch, cinnamon, ginger, nutmeg, and salt. Mix well.
6. Pour the rhubarb mixture into the prepared tart shell. Brush the melted butter over the top.
7. Bake the tart for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
8. Remove the tart from the oven and let it cool for 10 minutes before removing it from the pan.
9. Serve warm or at room temperature.
Time:
Preparation time: 45 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 267
Fat: 12g
Saturated Fat: 7g
Cholesterol: 31mg
Sodium: 104mg
Carbohydrates: 39g
Fiber: 2g
Sugar: 23g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup or agave nectar can be used instead of honey.
- Ground cloves can be used instead of nutmeg.
Variations:
- Add sliced strawberries or raspberries to the rhubarb mixture.
- Top the tart with whipped cream or vanilla ice cream.
- Use a mixture of different spices, such as cardamom or allspice.
Tips and tricks:
- Make sure the butter is chilled before mixing it with the flour.
- Don't overwork the dough, or it will become tough.
- Use a sharp knife to slice the rhubarb into even pieces.
- Let the tart cool for at least 10 minutes before slicing it.
Storage instructions:
Store the tart in an airtight container 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 on a decorative plate or platter. Dust with powdered sugar before serving.
Garnishes:
Garnish the tart with fresh mint leaves or edible flowers.
Pairings:
Serve the tart with a cup of hot tea or coffee.
Suggested side dishes:
Serve the tart with a side of vanilla ice cream or whipped cream.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water.
- If the filling is too runny, add more cornstarch.
Food safety advice:
Make sure the rhubarb is washed and dried thoroughly before using it in the recipe.
Food history:
Rhubarb has been used in cooking for centuries, and was originally grown for medicinal purposes.
Flavor profiles:
The tart has a sweet and tangy flavor, with a hint of spice from the cinnamon, ginger, and nutmeg.
Serving suggestions:
Serve the tart as a dessert or as a sweet snack.
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