RHUBARB TART
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 tarts (8 servings each).
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.
Nutrition Facts : Calories 259 calories, Fat 15g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
TARTE à LA RHUBARBE ALSACIENNE
Steps:
- Put the rhubarb and 3/4 cup of the sugar in a heavy medium sauce-pan set over medium heat. Cook, stirring occasionally, for about 30 minutes, or until the rhubarb is jamlike. This can be done a day ahead.
- To make the crust, cut the butter into small pieces, and toss into a food processor fitted with a steel blade, along with the flour, salt, and sugar. Pulse until the texture is like very coarse meal. Gradually add 3 tablespoons ice water, pulsing until the dough comes together in a ball. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 45 minutes.
- Preheat the oven to 375 degrees, and roll out the dough. Care-fully fit it into an ungreased 9-inch tart pan with a removable bottom, or make it freeform on a cookie sheet of approximately the same size. Prick it all over with a fork, and bake for 15 minutes. Remove from the oven, and cool slightly.
- In the meantime, beat the eggs in a small bowl. Whisk in the cream, the vanilla, and the remaining 1/2 cup sugar.
- Spread the rhubarb on the bottom of the tart. Pour the custard over the rhubarb, and bake for about 25 minutes, or until golden brown and set. Serve warm or at room temperature.
CREAMY RHUBARB TARTS
Puff pastry makes these rhubarb tarts mouthwateringly delicate. Use your favourite fruit of the season
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Makes 4
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
- Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
- In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.
Nutrition Facts : Calories 443 calories, Fat 28 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 8 grams protein, Sodium 0.54 milligram of sodium
FRENCH RHUBARB PIE
Make and share this French Rhubarb Pie recipe from Food.com.
Provided by Charlotte J
Categories Pie
Time 43m
Yield 1 9-inch pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together egg, sugar, flour, cream, butter, and vanilla.
- Fold in diced rhubarb.
- Pour into 9-inch pie shell.
- Crumbs: Mix together brown sugar, flour, and butter and spread on top of pie.
- Bake at 400 degrees for 10 minutes; reduce heat to 350 degrees 25 minutes or until done.
Nutrition Facts : Calories 543.2, Fat 23.3, SaturatedFat 10.6, Cholesterol 68.5, Sodium 259.3, Carbohydrate 79.8, Fiber 2.3, Sugar 51.6, Protein 5.2
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