Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes

Tarte à la Rhubarbe... à la Isla

6/23/2010

5 Comments

 
Picture
    
     By now most of my friends and neighbors know, if it is early in the morning and there is a knock on their door, most likely it's me asking, "do you have toast?"  This has been the case since my kitchen demolition.  In my attempts to get away from the incessant hammering and drilling, Pipi and I have found ourselves roaming the neighborhood and looking for signs of life, the smell of bacon frying and coffee brewing, and... a place to escape to. 
     One of our favorite destinations is Isla and Jeff's kitchen.  They are always welcoming and seem truly happy to see us when they hear the knock and find us on their front step.  In addition to the morning toast (and sometimes freshly made biscuits with butter and jam!), I got a phone call last week in the late afternoon, asking me if I'd like to stop by for a slice of just-baked rhubarb tart.  And, it just wasn't any rhubarb tart; it was Paul Bocuse's Tarte à la Rhubarbe, rhubarb tart.  If you can get a copy of the cookbook, Bocuse's Regional French Cooking, you'll be treated to stunning photos and regional French dishes, including several recipes for savory French tarts; something I'm always searching for.  Below is Isla's adaption of Tarte à la Rhubarbe.

                             Tarte à la Rhubarbe
                                  A recipe by Paul Bocuse  | adapted by Isla

Pastry:
• 1 1/4 cup flour
• 1 tablespoon baking powder
• 1/8 teaspoon salt
• 1/2 cup oil
• 2 tablespoons water
• 1 egg
• plus 1/2 cup sugar (suggested by Isla)
Filling:
• 4 large ribs rhubarb (Isla suggests using more)
• 1 egg
• 6 tablespoons sugar
• more sugar, 1-2 tablespoons flour (suggested by Isla)
1.  In a large mixing bowl, combine the flour, baking powder, and salt.  Make a well in the center and add the oil, a tablespoon at a time, stirring vigorously after each addition to incorporate it into the flour.
2.  Slowly stir in the water.  Add the egg and beat well.  The dough should be relatively moist.
3.  Do not let the dough rest, but turn it into a buttered 10-inch tart pan, and using the fingertips or the back of a spoon, spread it out evenly over the bottom and sides of the pan.
4.  Preheat the oven to 400˚F.
5.  Trim and peel the rhubarb, stripping away the large fibers  Cut the ribs into 1-and-1/2-inch lengths and spread them evenly over the tart shell.
6.  In a mixing bowl, combine the egg and sugar, and beat until the mixture turns a light lemon yellow.
7.  Turn the egg and sugar mixture into the tart shell, spreading it out evenly.
8.  Place in preheated oven and cook for about 35 minutes.
                                                 Serve warm or cold


   YOU MIGHT ALSO LIKE:



5 Comments
Isla
6/23/2010 09:08:40 am

Eileen, I'm so excited to be on your website!

Re the tarte: if four stalks of rhubarb seem skimpy, I might add a bit more, using just enough to fill up my pan.

You should mention that you are the one who gave me the Paul Bocuse cookbook. It also contains an excellent recipe for what is really a very classy macaroni and cheese.

Come over for toast any time. Weren't Pippi and Hugo nice together today?

Hang on, this, too, will pass.

Isla


Reply
Steve link
6/23/2010 07:58:21 pm

Eileen,
Rhubarb is one of my most favorite things. And I don't like it all mixed up with other stuff. So this is the perfect showcase.

Reply
FOODESSA link
6/24/2010 10:28:29 pm

How wonderful for you to live in such a great inviting community.
It does hopefully make it a little easier on you while getting your Kitchen lab re-done;o)

Very nice recipe to try one day soon.
Thanks for sharing it with us.
Flavourful wishes,
Claudia

Reply
tom | tall clover farm link
6/24/2010 11:39:35 pm

Eileen, I thought I had good neighbors. I like this recipe because it uses oil in the crust, something I've found to be not only forgiving but delicious as well. Here's to speedy kitchen remodels!

Reply
Jessica link
6/25/2010 12:57:59 pm

You are so fortunate to have such great friends! Nothing like a good neighbor to make life much more pleasant.

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