Rhubarb Tart With Brown Butter Streusel Food

BROWN BUTTER RHUBARB STREUSEL TART

Steps:

• 24 hours before you plan on assembling the tart, trim the rhubarb, removing any stringy parts with a vegetable peeler. Cut it so that it fits longways in a 9" x 13" pan. Place in the baking tray, sprinkle with sugar, and drizzle with the grenadine. Cover the pan with plastic wrap and place in the fridge to cure for 24 hours, tossing every 8 hours or so. Remove from the pan and drain on paper towels.
• In a medium bowl sift together the flour, first measure of icing sugar and almond meal.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 3-4 minutes, until the butter is pale and the consistency of mayonnaise. Add the second measure of icing sugar, and mix for 1 minute, scraping down the bowl part way through. Add the vanilla and mix until incorporated.
• Add the dry ingredients and mix until just combined. Add the eggs, and mix until incorporated.
• Scrape the dough out onto a lightly floured surface, and use the heel of your hand to smear the dough against the work surface, until it is homogenous and smooth. Shape into a rectangle, wrap tightly in plastic wrap, and rest in the fridge overnight.
• In a medium bowl, sift together the flour, almond meal and sugar, and toss to combine. Add the butter, and toss to combine. Using your fingertips, rub the butter into the mixture until just combined. Transfer to a container or bag, and allow to rest in the fridge for 20 minutes. Meanwhile, preheat the oven to 325˚f / 160˚c.
• Spread the streusel evenly over a baking tray. Bake for 12 minutes, mixing well with a spatula every 4 minutes. Remove from the oven and allow to cool. Break into smaller pieces using your fingers, crumbling some pieces and leaving others slightly larger. Transfer to an airtight container until ready to use.
• In a large saucepan, melt the butter. Begin whisking as soon as it is melted. Continue to whisk until the butter begins to boil. Boil over medium high heat, whisking occasionally, for approximately 5 minutes, or until caramel coloured. Strain through a cheesecloth into a container. Discard the sediment. Weigh out 165g.
• Do this process while the tart shell is blind baking.
• Whisk the almond flour and flour in a bowl to eliminate any lumps.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and sugar. Mix on medium high for 2-3 minutes, or until pale and thick. Lower the mixer speed to low, and slowly add the milk and cream, mixing until incorporated. Add the dry ingredients and mix until combined. Drizzle in the brown butter, and mix briefly until homogenous.
• Preheat the oven to 350˚f / 180˚c. Line a quarter sheet pan with parchment paper, and spray with cooking spray.
• Roll out the dough between two pieces of parchment paper, until is is slightly larger than your pan. Remove the top sheet of parchment and lower the dough into the pan. Press it gently against the sides, ensuring there are no thick spots. Remove the top sheet of parchment. Repair any cracks or holes, then trim the dough so that it is flush with the edge of the tin.
• Line the pan with a sheet of crumpled parchment paper, then fill to the brim with rice, ensuring that it is pressing against the sides and corners. Bake for 15 minutes, until the dough is set and beginning to go golden, then remove the rice and parchment and bake for a further 15 minutes, or until golden brown. Remove from the oven and cool completely.
• Once the tart shell is totally cool, spread half of the brown butter filling on the bottom of the tart, ensuring that is it smooth by using an offset spatula. Arrange the rhubarb, rounded side up on top of the filling, ensuring that there are no gaps between pieces and it fits snugly. Use an off-cut to patch any pieces not quite long enough.
• Top with the remainder of the brown butter filling, using an offset spatula to fill in any gaps. It may not necessarily be completely covered.
• Bake for 40 minutes,then rotate the pan, reduce the oven temperature to 325˚f / 180˚c, and bake for a further 10 to 15 minutes, or until the filling is set and golden.
• Place on a rack and allow to cool completely. Once cool, lift out of the pan and cut into 12 pieces, trimming the edges if desired. Top each piece with the streusel and dust lightly with icing sugar.

RHUBARB TART

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

RHUBARB TART WITH BROWN BUTTER STREUSEL

Steps:

• Prepare a 10-inch tart pan with removable sides.
• To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
• Add in the cold butter and process until the texture of coarse meal.
• Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
• Gather dough into a ball.
• Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
• Pierce crust all over with a fork.
• Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
• For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
• Remove from heat.
• Mix in almonds, sugar and cinnamon.
• Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
• If you are making this a day ahead, cover and refrigerate.
• For the filling: set oven to 375 degrees.
• In a bowl toss the rhurbarb, flour, sugar and lemon zest.
• Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
• Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
• Remove from oven and reduce temperature to 350 degrees.
• Spoon the rhurbarb filling into the warmed crust.
• Crumble the streusel over the filling.
• Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
• Cool tart on a rack for 30 minutes.
• Serve warm or at room temperature.
• Delicious!

STREUSEL RHUBARB DESSERT

Steps:

• In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Press into a greased 9-in. square baking dish. Bake at 350° for 15-18 minutes or until brown around the edges., Meanwhile, in a large bowl, combine the sugar, flour and salt. Add eggs; mix well. Fold in the rhubarb. Pour over crust. For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over filling. Bake at 350° for 45-50 minutes or until rhubarb is bubbly. Cool on a wire rack.

RHUBARB-STRAWBERRY TART

Steps:

• Crust: Lightly beat yolk and 2 tablespoons ice water in a small bowl until combined.
• Pulse flour, sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal, about 15 seconds. With machine running, add yolk mixture in a slow, steady stream. Pulse until mixture holds together; if dough is still too dry, add additional ice water, 1 tablespoon at a time. Shape dough into a disk and wrap in plastic. Refrigerate until firm, at least 30 minutes and up to overnight.
• Preheat oven to 375 degrees with racks in middle and bottom. Coat bottom and sides of a 9-inch springform pan with cooking spray. Let dough stand until pliable. On a lightly floured surface, roll out dough slightly thicker than 1/8 inch. Cut out an 11-inch round. Fit into bottom and up sides of prepared pan. Freeze 15 minutes.
• Filling: Stir together rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl. Pour into tart shell. Bake, with a foil-lined rimmed baking sheet on bottom rack to catch juices, until bubbling in center, about 1 hour, 15 minutes. (If browning too quickly, tent with foil during last 15 minutes.) Remove from oven. Release sides of pan immediately. Let tart cool on pan base on a wire rack before cutting into wedges and serving warm or room temperature.

RHUBARB TART WITH SHORTBREAD CRUST

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.