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
- 1 egg yolk
- 1 tbsp ice water
- 2 cups rhubarb, chopped
- 1/2 cup orange juice
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp orange zest
- 2 eggs
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch tart pan
- parchment paper
- pie weights or dried beans
Step-by-step instructions:
1. In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse sand.
2. Add the egg yolk and ice water and pulse until the dough comes together.
3. Flatten the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
4. Preheat the oven to 375°F.
5. Roll out the dough on a floured surface and transfer to the tart pan.
6. Line the dough with parchment paper and fill with pie weights or dried beans.
7. Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10 minutes.
8. In a saucepan, combine the rhubarb, orange juice, sugar, cornstarch, and orange zest.
9. Cook over medium heat until the rhubarb is tender and the mixture has thickened, about 10 minutes.
10. In a separate bowl, whisk together the eggs and heavy cream.
11. Pour the rhubarb mixture into the tart shell and pour the egg mixture on top.
12. Bake for 25-30 minutes, or until the filling is set.
13. Allow the tart to cool before serving.
Time:
Preparation time: 45 minutes
Cooking time: 50-60 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 19g
Saturated fat: 11g
Cholesterol: 120mg
Sodium: 90mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugar: 15g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine or shortening can be used instead of butter.
- Lemon juice can be used instead of orange juice.
- Brown sugar can be used instead of granulated sugar.
- Half-and-half can be used instead of heavy cream.
Variations:
- Add sliced almonds to the top of the tart before baking.
- Use strawberries instead of rhubarb.
- Add a layer of cream cheese to the bottom of the tart shell before adding the rhubarb mixture.
Tips and tricks:
- Make sure the butter is cold when making the dough.
- Chill the dough before rolling it out to prevent it from sticking.
- Use a sharp knife to cut the rhubarb into small pieces.
- Use a fork to prick the bottom of the tart shell before baking to prevent it from puffing up.
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.
Presentation ideas:
Serve the tart on a platter with a dusting of powdered sugar.
Garnishes:
Garnish with fresh orange slices or whipped cream.
Pairings:
Pair with a cup of hot tea or coffee.
Suggested side dishes:
Serve with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the dough is too dry, add more ice water.
- If the filling is too runny, add more cornstarch.
- If the crust is browning too quickly, cover it with foil.
Food safety advice:
Make sure to wash the rhubarb thoroughly before using it.
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 from the rhubarb and orange.
Serving suggestions:
Serve the tart as a dessert or as a sweet brunch dish.
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Region: British