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Rhubarb Tart

 
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Fruit Tarts, 1882
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Monet, Claude
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Rhubarb Tart
Bon Appetit May 1996

Crust
1 2/3 cups all purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter,
cut into small pieces
1/4 cup sugar
2 large egg yolks
2 tablespoons (or more) ice water
 3 tablespoons apricot jam

 Filling
1 cup sugar
1/3 cup water
Three 3 x 1/2-inch strips lemon peel
(yellow part only)
1 cinnamon stick, broken in half
2 pounds fresh rhubarb, trimmed, cut diagonally
into 1/2-inch-thick pieces (about 6 cups)

For crust: Mix flour and salt in processor. Add butter and cut in, using
off/on turns, until mixture resembles coarse meal. Add sugar and egg
yolks and process briefly to blend. Add 2 tablespoons water and pro-
cess just until moist clumps form. If dough is dry, add more water by
teaspoonfuls to moisten. Gather dough into ball; flatten into disk. Wrap
in plastic and refrigerate until dough is firm  enough to roll, about 30
minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let soften
slightly at room temperature before rolling.)
Preheat oven to 350 degrees F. Roll out dough disk on floured surface
12-inch round. Transfer to 9-inch- diameter tart pan with removable
bottom. Trim crust overhang to 1/4 inch. Fold overhang in, creating
double-thick sides. Freeze tart 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 until crust  is golden brown,
piercing with fork if bubbles form, about 15 minutes. Brush crust
with jam and  bake until jam is set, about 5 minutes more. Transfer
pan to rack and cool.

For filling: Combine sugar and water in heavy large skillet over low
heat. Stir until sugar dissolves. Add lemon peel and cinnamon stick.
Increase heat and bring to boil. Add the rhubarb and  bring to boil.
Reduce heat to medium-low. Cover pan and simmer until rhubarb
is just beginning to soften, about 5 minutes. Remove pan from heat.
Let stand covered until the rhubarb is tender, about 15 minutes.
Uncover and cool completely.
Using slotted spoon, remove rhubarb from cooking liquid and arrange
in concentric circles in crust.  Strain cooking liquid into heavy small
saucepan. Boil liquid until reduced to 1/4 cup, about 5 minutes. Cool
syrup completely. Spoon syrup over rhubarb. (Can be prepared 6
hours ahead. Let stand at room temperature.) Serves 8.

Featured Archive Recipes:
Nigella's Irish Tarte Tatin
Rhubarb Custard Pie
Rhubarb Soup with Citrus Sorbet
 

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