RUSTIC RHUBARB TART
A recipe I found online somewhere. Can't wait to try it since I love rhubarb! Prep and Cooking times do not include the chill time for the crust!
Provided by Shelby Jo
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.) Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
- Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest.
- Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.
- Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.
- Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.
Nutrition Facts : Calories 260.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 26.7, Sodium 149.9, Carbohydrate 39.7, Fiber 3, Sugar 18.9, Protein 3
RHUBARB TART WITH ORANGE GLAZE
Every Spring I start gathering rhubarb recipes for DH. Our rhubarb isn't ready until the middle of Summer though...but we are expecting tons this year! GOURMET / April 2009
Provided by katie in the UP
Categories Low Protein
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees with rack in the middle.
- Stir together oj, lime juice and sugar in a bowl.
- Add rhubarb and let stand, stirring occasionally, 10 minutes.
- Meanwhile, cut pastry in half lengthwise, then roll out each piece into a 11X7 inch rectangle on a lightly floured surface with a floured rolling pin.
- Arrange pastry rectangles side by side on an ungreased large baking sheet.
- Make a 1/2 inch border around each pastry rectangle by lightly scoring a line parallel to each edge (do not cut all the way through).
- Prick pastry inside border all over with a fork.
- Strain rhubarb mixture through a sieve set over a bowl, reserving liquid.
- Top 1 pastry rectangle (within the border) with half of rhubarb, overlapping slices slightly.
- Repeat with remaining pastry and rhubarb.
- Bake until pastry is puffed and golden (underside of pastry should be golden also) about 30 minutes.
- Meanwhile boil reserved rhubarb liquid in a small saucepan, skimming foam if necessary, until reduced to about 1/4 cup, 15 to 18 minutes.
- Transfer tarts to a rack.
- Brush rhubarb and pastry with glaze and sprinkle with zest.
- Suggested accompaniment vanilla ice cream.
Nutrition Facts : Calories 240.8, Fat 11.8, SaturatedFat 3, Sodium 78.4, Carbohydrate 31.7, Fiber 1.3, Sugar 15.8, Protein 2.9
RUSTIC ORANGE-RHUBARB TART
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
Nutrition Facts : Calories 432 calories, Fat 18g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
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