RHUBARB TART
Make and share this Rhubarb Tart recipe from Food.com.
Provided by Burgundy Damsel
Categories Tarts
Time 1h
Yield 1 tart, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375*.
- Trim and cut rhubarb into 3/4" long pieces, place in a shallow ovenproof dish and pour the sugar over the rhubarb and toss it all together so the sugar's well dispersed. Cover with foil and bake about 45 min or until tender. When you remove the rhubarb, slip a baking sheet in the oven. When rhubarb is cool, strain and reserve juice.
- Meanwhile, make the pastry. Using a food processor, mix the dry ingredients, then add butter and cheese and pulse to make a crumbly mixture. Bind with the cream, pulsing sparingly. Let pastry rest in the refridgerator at least 20 min before lining your tart pan. After you've rolled the pastry out between plastic wrap and lined the pan with it, put it back in the refriderator for another 20 minute
- Remove from refridgerator and line with foil. Fill pastry shell with dry or baking beans and put on the sheet in the oven for 15 minute.
- Gingerly remove beans and foil, keeping in mind their heat, and cook a further 5 min or until it's turning golden brown and is cooked through. Leave to coolon a wire rack.
- When you want to assemble the tart (you cando the steps above a good couple days in advance, though keep cooked and colled flan case in an airtight container), reduce about 6 tbsp of the juice to a syrup by boiling it robustly in a small saucepan. Don't leave the pan unattended, though, as the juices will become thickly syrupy in a matter of minutes.
- Now for the filling: using a whis, soften the cream cheese, then add the cream, whipping until it has mixed well and thickened slightly. Take care not to overbeat - this must be volumptuous and undulating. Add the sugar and muscat or rum, stir to a soft marscapone consistency, then fill the pastry shell with it. Top with the strained rhubarb pieces, then drizzle over your puce-pink glaze.
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Status Vedio
[email protected]I followed the recipe exactly and the tart turned out perfectly! The rhubarb filling was the perfect balance of tart and sweet, and the crust was flaky and buttery. I would definitely recommend this tart to anyone looking for a delicious and easy-to-
Donnie Tucker
[email protected]This tart was delicious! The rhubarb filling was perfectly tart and the crust was flaky and buttery. I loved the addition of the almonds, which added a nice crunch. I would definitely recommend this tart to anyone looking for a delicious and easy-to-
rayna swingle
[email protected]I was a bit skeptical about using rhubarb in a tart, but I was pleasantly surprised! The tart was delicious, and the rhubarb filling was the perfect balance of tart and sweet. The crust was also very good, and I loved the way the almonds added a bit
Manan Rajpoot
[email protected]This was the first time I'd ever made a rhubarb tart, and it turned out great! The rhubarb filling was the perfect balance of tart and sweet, and the crust was flaky and buttery. I would definitely make this tart again.
Md humayun Md humayun
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The rhubarb filling was tart and sweet, and the crust was flaky and buttery. I would definitely make this tart again.
vi vo
[email protected]This tart was a bit too sweet for my taste, but I think that's just because I don't like things that are too sweet. The crust was very good, though, and I loved the way the almonds added a bit of crunch.
Ann Kind
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this tart a try. I was pleasantly surprised! The rhubarb filling was actually very good, and the crust was flaky and buttery. I would definitely recommend this tart to anyone who is looking for a d
Noman Ijaz
[email protected]This tart was a bit too tart for my taste, but I think that's just because I don't like rhubarb very much. The crust was very good, though, and I loved the way the almonds added a bit of crunch.
Jacey Cline
[email protected]I followed the recipe exactly and the tart turned out perfectly! The rhubarb filling was the perfect balance of tart and sweet, and the crust was flaky and buttery. I would definitely recommend this tart to anyone looking for a delicious and easy-to-
Morgan Croft
[email protected]This tart was delicious! The rhubarb filling was perfectly tart and the crust was flaky and buttery. I loved the addition of the almonds, which added a nice crunch. I would definitely recommend this tart to anyone looking for a delicious and easy-to-
Waheed Afridi
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved it. The rhubarb filling was tart and sweet, and the crust was flaky and buttery. I would definitely make this tart again.
Ariel Thomas
[email protected]This tart was a bit too sweet for my taste, but I think that's just because I don't like things that are too sweet. The crust was very good, though, and I loved the way the almonds added a bit of crunch.
jeanine moore
[email protected]I'm not a big fan of rhubarb, but I thought I'd give this tart a try. I was pleasantly surprised! The rhubarb filling was actually very good, and the crust was flaky and buttery. I would definitely recommend this tart to anyone who is looking for a d
Ranjit Kumar pandit
[email protected]This tart was delicious! I loved the combination of the tart rhubarb and the sweet almonds. The crust was also very good, and I loved the way it held up to the filling. I would definitely make this tart again.
adnan mahota
[email protected]I followed the recipe exactly and the tart turned out perfectly! The rhubarb filling was the perfect balance of tart and sweet, and the crust was flaky and buttery. I would definitely recommend this tart to anyone looking for a delicious and easy-to-
Santosh Dhami
[email protected]This tart was a bit too tart for my taste, but I think that's just because I don't like rhubarb very much. The crust was very good, though, and I loved the way the almonds added a bit of crunch.
Halayi sharifah
[email protected]I made this tart for a party and it was a hit! Everyone loved it. The rhubarb filling was tart and sweet, and the crust was flaky and buttery. I would definitely make this tart again.
Vinesh Thakur
[email protected]This tart was absolutely delicious! The rhubarb filling was perfectly tart and the crust was flaky and buttery. I loved the addition of the almonds, which added a nice crunch. I would definitely recommend this tart to anyone looking for a delicious a
Sherkhan shamezai Swat
[email protected]I was a bit skeptical about using rhubarb in a tart, but I was pleasantly surprised! The tart was delicious, and the rhubarb filling was the perfect balance of tart and sweet. The crust was also very good, and I loved the way the almonds added a bit
Irfan Ullah Shah
[email protected]This rhubarb tart was a delightful treat! The filling was perfectly balanced between tart and sweet, and the crust was flaky and buttery. I loved the addition of the almonds, which added a nice crunch. I would definitely make this tart again.