RUSTIC RHUBARB TART
A recipe I found online somewhere. Can't wait to try it since I love rhubarb! Prep and Cooking times do not include the chill time for the crust!
Provided by Shelby Jo
Categories Tarts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add butter; pulse until coarse crumbs form. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. (If dough is dry, add the remaining water.) Gather dough into a ball; press into a disc and wrap in plastic wrap. Refrigerate 1 hour or overnight.
- Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined. Let stand 25 minutes, stirring occasionally. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest.
- Heat oven to 425 degrees F. Line a large baking sheet with parchment paper. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Drape dough over rolling pin and transfer to baking sheet.
- Gently stir raspberries and ginger into rhubarb mixture. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Dot filling with butter. Brush dough with water and sprinkle sugar-zest mixture over dough and filling.
- Bake 15 minutes. Reduce temperature to 375 degrees F. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Let tart cool on pan on wire rack 15 minutes. With a spatula, slide tart onto wire rack to cool completely.
Nutrition Facts : Calories 260.5, Fat 10.5, SaturatedFat 6.5, Cholesterol 26.7, Sodium 149.9, Carbohydrate 39.7, Fiber 3, Sugar 18.9, Protein 3
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Rashid Zaibtalior
[email protected]I'm going to make this tart for my next dinner party.
Newell's Knick Knacks
[email protected]I've never had a rhubarb tart before. This recipe makes it look easy to make.
bash Unknown
[email protected]This tart is a work of art!
David Eng
[email protected]I'm allergic to rhubarb, but this tart still looks delicious.
Husnaara mubassira Lamia
[email protected]I'm not a big fan of rhubarb, but this tart looks really good.
boxboy br
[email protected]This tart looks amazing! I'm definitely going to try it.
Hendrika Appi
[email protected]I can't wait to try this recipe! I love rhubarb tarts.
updy karim Jama
[email protected]This recipe is a keeper! I've made it several times now, and it's always a hit.
Sojib Mankhin
[email protected]I'm not sure what I did wrong, but my tart didn't turn out very well. The crust was soggy and the filling was too runny.
Nabin Stha
[email protected]The crust was a little dry, but the rhubarb filling was delicious.
Rabia Fawad
[email protected]This tart was a bit too tart for my taste. I think I would have preferred it with a sweeter filling.
Ntoko Mshengu
[email protected]I'm not a huge fan of rhubarb, but I thought I'd give this tart a try. I was pleasantly surprised! The rhubarb filling was actually really good. The crust was also very flaky.
Vincent Daniel
[email protected]The rhubarb tart was a success! The crust was flaky and the filling was tart and sweet. My family loved it.
Jewul Islam
[email protected]This tart was easy to make and turned out beautifully. The rhubarb filling was the perfect balance of tart and sweet. I will definitely be making this again.
Abubakar Ansari
[email protected]I've made this tart several times now, and it's always a hit. The rhubarb filling is so flavorful, and the crust is flaky and delicious. I highly recommend this recipe.
Stacy Coetzee
[email protected]This rustic rhubarb tart was a delight! The combination of the sweet and tangy rhubarb with the buttery crust was perfect. I added a scoop of vanilla ice cream on top, and it was heavenly.