Description: This classic French Rhubarb Tart boasts a tangy rhubarb filling nestled in a buttery, homemade shortcrust pastry, topped with a simple, sweet cream. It’s a delightful combination of sweet and tart, perfect for showcasing seasonal rhubarb.
Ingredients:
For the Shortcrust Pastry (Pâte Brisée):
- 250g All-Purpose Flour
- 125g Cold Unsalted Butter, cubed
- 1 Large Egg Yolk
- 1 Pinch of Salt
- 3 Tablespoons Ice Water, plus more if needed
For the Rhubarb Filling:
- 500g Fresh Rhubarb, trimmed and cut into 2cm pieces
- 70g Granulated Sugar, for macerating rhubarb
For the Cream Topping:
- 2 Large Eggs
- 30g Softened Unsalted Butter
- 50g Granulated Sugar
Preparation:
Step 1: Preparing the Rhubarb
Preheat your oven to 200°C (400°F, Gas Mark 6). Begin by preparing the rhubarb. Wash the rhubarb stalks thoroughly. Use a paring knife to peel the outer skin of the rhubarb, removing the stringy, fibrous layer. This step is crucial to prevent a tough, stringy texture in the finished tart. Chop the peeled rhubarb stalks into 2cm pieces. Place the chopped rhubarb in a large bowl and sprinkle with 70g of granulated sugar. Toss the rhubarb and sugar together to ensure all the pieces are coated. This process, called maceration, draws out excess moisture from the rhubarb, preventing a soggy tart. Let the rhubarb sit for about 20 minutes, or while you prepare the pastry. The sugar will help break down the rhubarb, softening it and releasing some of its liquid. After 20 minutes, drain the rhubarb in a colander, discarding the liquid that has been released. This liquid can be quite acidic, so discarding it will help balance the tartness of the rhubarb.
Step 2: Making the Shortcrust Pastry
In a large bowl, combine the flour and salt. Add the cubed cold butter. Using your fingertips or a pastry blender, cut the butter into the flour until the mixture resembles coarse breadcrumbs. The butter should still be in small, visible pieces. This creates pockets of fat that, when baked, will result in a flaky pastry. In a separate small bowl, whisk together the egg yolk and ice water. Gradually add the wet ingredients to the flour and butter mixture, mixing gently with a fork. Be careful not to overmix; the dough should just come together. If the dough seems too dry, add a teaspoon of ice water at a time until it forms a cohesive ball. Turn the dough out onto a lightly floured surface. Gently knead the dough just a few times to bring it together. Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour. This resting period allows the gluten in the flour to relax, preventing the pastry from shrinking during baking.
Step 3: Preparing the Tart Pan
After chilling the pastry, remove it from the refrigerator. On a lightly floured surface, roll the pastry out into a circle about 2-3mm thick, slightly larger than your tart pan. Gently transfer the pastry to a 23cm (9-inch) tart pan with a removable bottom. Press the pastry firmly into the bottom and up the sides of the pan. Trim any excess pastry hanging over the edge. Use your fingers to crimp the edges of the pastry, creating a decorative border. This not only looks attractive but also helps to strengthen the edges of the tart. Prick the bottom of the pastry with a fork several times. This prevents the pastry from puffing up during baking.
Step 4: Assembling the Tart
Spread the drained rhubarb evenly over the bottom of the prepared tart crust. In a medium bowl, whisk together the softened butter, sugar, and eggs until smooth and well combined. Pour the cream mixture evenly over the rhubarb.
COOKING Rating:
Easy to Medium
Instructions:
Bake in the preheated oven for about 30 minutes, or until the crust is golden brown and the filling is set. If the crust starts to brown too quickly, you can loosely tent the tart with aluminum foil. Remove the tart from the oven and let it cool completely on a wire rack before serving.
Serving Suggestions:
Serve the Rhubarb Tart warm or at room temperature. It pairs perfectly with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of crème fraîche. For an extra touch, dust the tart with powdered sugar before serving.
Tips:
- For the flakiest pastry, make sure your butter is very cold. You can even chill your flour and bowl beforehand.
- Don’t overwork the pastry dough, as this will result in a tough crust.
- Macerating the rhubarb is essential for preventing a soggy tart.
- If you don’t have fresh rhubarb, you can use frozen rhubarb, but make sure to thaw and drain it well before using.
- The tart can be made ahead of time and stored in the refrigerator for up to 2 days.
Why you will love this recipe:
This Rhubarb Tart is a delightful dessert that perfectly balances sweet and tart flavors. The homemade shortcrust pastry is buttery and flaky, while the rhubarb filling is tangy and refreshing. The cream topping adds a touch of sweetness and richness that complements the rhubarb perfectly. This tart is also incredibly versatile and can be enjoyed warm or cold, making it the perfect dessert for any occasion. It’s a classic recipe that is sure to impress your family and friends. The use of simple ingredients and straightforward instructions makes it accessible to bakers of all skill levels.
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
2 Hours (includes chilling time for the pastry)
Nutritional Information:
Approximate values per serving. Please note that these can vary based on specific ingredients and portion sizes.
- Calories: 350-400
- Protein: 5-7g
- Sodium: 150-200mg
Conclusion:
This Rhubarb Tart recipe is a timeless classic that is sure to become a favorite in your kitchen. The combination of tangy rhubarb, buttery pastry, and sweet cream topping is simply irresistible. Whether you’re looking for a dessert to impress your guests or a comforting treat for yourself, this Rhubarb Tart is the perfect choice. Enjoy the delightful flavors of spring and summer with this easy-to-make and delicious dessert.
Questions and Answers about this recipe:
Q1: Can I use store-bought pastry dough instead of making it from scratch?
A: Absolutely! While homemade pastry dough provides the best flavor and texture, using store-bought pastry dough is a convenient option. Look for a high-quality, all-butter shortcrust pastry dough for the best results. Make sure to thaw the dough completely before rolling it out and pressing it into the tart pan.
Q2: I don’t have fresh rhubarb. Can I use frozen rhubarb instead?
A: Yes, you can use frozen rhubarb. Thaw it completely and drain it well before using it in the recipe. Frozen rhubarb tends to release more moisture than fresh rhubarb, so be sure to drain it thoroughly to prevent a soggy tart.
Q3: Can I make this tart ahead of time?
A: Yes, this tart can be made ahead of time. Bake the tart completely and let it cool to room temperature. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. You can also freeze the tart for longer storage. Thaw it completely in the refrigerator before serving.
Q4: What can I use if I don’t have a tart pan with a removable bottom?
A: If you don’t have a tart pan with a removable bottom, you can use a regular pie pan. However, it will be more difficult to remove the tart from the pan. To make it easier, you can line the pie pan with parchment paper before pressing in the pastry dough. Leave some overhang on the sides of the parchment paper, which will allow you to lift the tart out of the pan after baking.
Q5: How can I prevent the tart crust from getting soggy?
A: There are several ways to prevent a soggy tart crust. First, make sure to macerate the rhubarb with sugar and drain off any excess liquid. This will help to reduce the amount of moisture in the filling. Second, prick the bottom of the pastry with a fork before baking. This will allow steam to escape and prevent the crust from puffing up. Third, you can blind bake the tart crust before adding the filling. This involves baking the crust with pie weights or dried beans to prevent it from shrinking or bubbling up. Finally, make sure to cool the tart completely before serving, as this will allow the crust to firm up.
