Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

A FRENCH RHUBARB TART

5/4/2010

5 Comments

 
Picture
     I had something else in mind for today's post, but I just had a piece of this rhubarb tart.  I suggest if you do not grow rhubarb, go to a grocery store or a farmer's market and buy some rhubarb, go home, and make this tart.
Picture
     My favorite rhubarb tart has always been the recipe from the Amana Colonies where I grew up.  It's the rhubarb pie recipe my aunt always made.  But today I strayed from that recipe and made a rhubarb tart from the book Chez Nous by Lydie Marshall that seems to have been re-released as A Passion for My Provence, since I purchased it many years ago. 
     This recipe is very much like the Blueberry Tart from the same cookbook.  The blueberry tart I will make over and over during blueberry season.  I rolled my crust ( the favorite almond  pastry recipe that I almost exclusively use for my fruit tarts) very thin and I stress that you should do so also.  That browned, crisp pastry is what you want as the shell for your tart.
     We ate our slices with a sprinkling of confectioners sugar, but if you can serve it still warm from the oven with a scoop of vanilla bean or fresh strawberry ice cream, I think you'd have another winner.  I have also been wanting to make a rhubarb tart with a meringue topping.  This tart would be fabulous with a cloud of billowy, torched meringue and  I have a feeling I'll be trying that in the very, very near future.


  •   NOTE:  Yes, I have made the tart again and this time I piled it high with meringue.  It was wonderful !  Unfortunately, we ate it so fast there are no photos.

 

                                      Rhubarb  TaRt
            a recipe from A Passion For My Provence by Lydie Marshall

      Lydie Marshall says, "This tart is not so pretty when it comes out of the oven."  I disagree.  I have copied the recipe as it appears in the book.  I, however, used a 9-inch tart pan, a bit less rhubarb and a bit less sugar.

• 6 tablespoons coarsely shopped almonds
• 2/3 cup sugar
• One 10-inch Partially Prebaked Tart Shell (recipe follows)
• 1 1/2 pounds rhubarb, cut up in small cubes (4 cups)
• 2 teaspoons unsalted butter, cut into shavings
• Confectioners' sugar
1.  Preheat the oven to 425˚F.
2.  Combine the chopped almonds with 3 tablespoons sugar and spread on the partially prebaked tart shell.
3.  Pile the rhubarb on top of the almond and sugar mixture.  Sprinkle the remaining sugar on the rhubarb and scatter shavings of butter on top.
4.  Bake the tart on top of a cookie sheet on the middle rack of the oven for 30 minutes.  The edge of the tart will be slightly colored and the fruit will have shrunk.
5.  Before serving, sprinkle with confectioners' sugar.

•  Serve with the confectioners' sugar, vanilla or strawberry ice cream , or pile the tart with meringue and bake bake or torch the tips of the meringue are brown.


                                            Lydie Marshall's Short Crust Dough

• 8 tablespoons (1 stick) unsalted butter
• 1 cup unbleached all-purpose flour
• Pinch of salt
• 2 to 3 tablespoons cold water, depending on the weather
1.  Cut the butter into small pieces and place in the freezer for 5 minutes.
2.  In the bowl of a food processor, combine the flour, salt and butter.  Process for 10 seconds, add 2 tablespoons water in humid weather, or 3 tablespoons in dry weather.
3.  Process for another 10 seconds or until the mixture looks like cornmeal.
4.  Dump the mixture on a table or counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly.
5.  Gather the dough into a ball and flatten it.  Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.
6.  Flour a work surface and rolling pin.  Roll the dough to a 13-inch circle, always making sure there is flour under the dough and on the rolling pin, otherwise the dough will stick to the pastry surface or to the rolling pin.
7.  Line a 10-inch tart pan with the dough.  Trim the excess (keep it frozen until you have enough scraps to make another tart shell).  Prick the bottom and refrigerate the unbaked tart shell for 2 hours or freeze it until read to bake. 
To Partially Prebake the Tart Shell:
1.  Preheat the oven to 400˚F.
2.  Line the tart shell with aluminum foil and fill it with dry beans.
3.  Place the tart shell in the middle of the oven and bake for 15 minutes.  Remove the beans and foil.  Bake 5 to 10 minutes to dry out the bottom without coloring.

    YOU MIGHT ALSO LIKE:



5 Comments
snacksgiving link
5/4/2010 08:01:10 am

Looks perfect! I love rhubarb in a pie and tarts! I too disagree with the statement that it doesnt look good when it comes out the oven..your looks soo pretty!

Reply
Kaitlin link
5/4/2010 11:13:07 pm

This sounds great and I think it's beautiful, too. I can't wait to get home to my rhubarb and give this a try!

Reply
mollie bryan link
5/4/2010 11:13:50 pm

Looks delicious. I might have to try this with my brand new crop of strawberries.

Reply
Kevin (Closet Cooking) link
5/11/2010 11:30:53 am

Nice looking rhubarb tart!

Reply
Sophie link
5/13/2010 06:26:48 am

What a fabulous looking rhubarb tarte!!

i so love this!! i will make this soon because I have fresh rhubarb in my garden!!


Thanks!

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris