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 teaspoon salt
- 1 egg yolk
- 2 tablespoons ice water
- 2 cups rhubarb, sliced
- 1 cup raspberries
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine the flour, butter, sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add the egg yolk and ice water to the mixture and mix until the dough comes together.
4. Roll out the dough on a lightly floured surface to fit the tart pan. Place the dough into the pan and press it into the bottom and sides. Trim the edges and prick the bottom with a fork.
5. In a separate mixing bowl, combine the rhubarb, raspberries, sugar, cornstarch, salt, and vanilla extract. Mix well.
6. Pour the rhubarb mixture into the prepared tart shell.
7. Brush the edges of the tart with the beaten egg and sprinkle with coarse sugar.
8. Bake the tart for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Remove the tart from the oven and let it cool for at least 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 13g
Carbohydrates per serving: 41g
Protein per serving: 3g
Substitutions for ingredients:
- You can use frozen rhubarb and raspberries instead of fresh.
- You can use a store-bought pie crust instead of making your own.
Variations:
- You can add a crumb topping to the tart by mixing together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup unsalted butter until crumbly. Sprinkle the topping over the rhubarb mixture before baking.
- You can use other fruits, such as strawberries or blueberries, instead of raspberries.
Tips and tricks:
- Make sure the butter is cold when making the dough to ensure a flaky crust.
- Use a sharp knife to slice the rhubarb into even pieces.
- Let the tart cool for at least 10 minutes before slicing to prevent the filling from spilling out.
Storage instructions:
Store the leftover 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 cake stand. Dust the top with powdered sugar for a finishing touch.
Garnishes:
Garnish the tart with fresh raspberries or a dollop of whipped cream.
Pairings:
Serve the tart with a scoop of vanilla ice cream or a cup of hot tea.
Suggested side dishes:
Serve the tart with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is browning too quickly, cover it with foil halfway through baking.
- If the filling is too runny, add an extra tablespoon of cornstarch.
Food safety advice:
Make sure to wash the rhubarb and raspberries thoroughly before using them in the recipe.
Food history:
Rhubarb has been used in cooking for centuries and was originally grown for medicinal purposes. It became popular in pies and tarts in the 19th century.
Flavor profiles:
The tart has a sweet and tangy flavor from the rhubarb and raspberries, with a buttery crust.
Serving suggestions:
Serve the tart as a dessert after a meal or as a sweet treat with a cup of coffee or tea.
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Region: British