Best 9 Rhubarb Macaroon Tart Recipes

RHUBARB TART

Steps:

• Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

RHUBARB TART

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze 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 crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING

Steps:

• Preheat the oven to 375 degrees F.
• Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
• Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
• Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.

VANILLA-RHUBARB TART

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
• Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
• Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
• Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.

MACAROON-TOPPED RHUBARB COBBLER

Steps:

• In a large cast-iron or other ovenproof skillet, combine the rhubarb, apple, brown sugar and 1/4 teaspoon cinnamon; bring to a boil. Reduce heat; cover and simmer until rhubarb is very tender, 10-13 minutes. Combine cornstarch and water until smooth; gradually add to the fruit mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. , In a small bowl, combine the crumbled cookies, butter, sugar and remaining cinnamon. Sprinkle over fruit mixture. , Broil 4 in. from the heat until lightly browned, 3-5 minutes. If desired, serve warm with ice cream.

RHUBARB MACAROON PIE

Steps:

• Combine sugar, flour, nutmeg, cinnamon and salt.
• Add eggs, blending thoroughly add the rhubarb mix well Put in piecrust Bake in oven preheated to 350 degrees f.
• about one hour or untill filling is thickened and knife inserted in center comes out clean.

RHUBARB TART WITH SHORTBREAD CRUST

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.

CREAMY RHUBARB TARTS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Roll the pastry out thinly and, using a plate or cutter, cut out 4 circles about 14cm in diameter. Use a slightly smaller cutter to cut a circle out of the middle and trim away the outside border, reserving these trimmings.
• Lay the 4 circles on a baking sheet, prick all over with a fork and brush the edges with egg. Use the pastry trimmings to make a border around the edge like a vol-au-vent and press down gently with your thumb. Chill until needed. This can be done up to 1 day ahead or frozen for up to 1 month.
• In a small bowl, mix the demerara sugar with the crème fraîche and spread a thin amount over the base of each tart. Neatly arrange slices of rhubarb, overlapping in a floral pattern, over the crème fraîche, then dust generously with icing sugar. Bake the tarts for 20 mins until puffed up and golden. Leave to rest for a few mins and eat warm with a scoop of ice cream, if you like.

FRENCH RHUBARB TART

Steps:

• Cut the rhubarb into 10.5cm batons, using pieces that are roughly the same width. Put the vanilla pod, sugar, lemon juice and 300ml water (or enough to just cover the rhubarb) in a wide frying pan or shallow casserole set over a low heat. Once the sugar has dissolved, add the rhubarb and simmer for 5 mins. Remove from the heat and leave to cool in the syrup, preferably overnight, or for at least 1 hr. This way your rhubarb should be perfectly cooked, but still hold its shape.
• To make the pastry, put the flour, almonds, sugar and butter in a food processor. Blitz until the mixture resembles breadcrumbs. While the motor is running, add the egg yolk and dribble in 1-2 tbsp cold water. Tip onto a work surface and knead briefly to bring the mixture together to form a dough. Wrap in cling film and chill for 30 mins.
• While your pastry chills, make the crème patisserie. Heat the milk and reserved vanilla seeds in a pan set over a medium heat until nearly boiling. Meanwhile, whisk the egg yolks, sugar and flours together in a large bowl until pale. Continue whisking while you pour the hot milk over the egg mixture. Wipe out the saucepan and strain the liquid back into the pan through a sieve. Set over a medium-low heat and stir continuously until the mixture has a thick custard consistency. Scrape into a clean bowl, cover the surface with cling film to prevent a skin from forming and chill for at least 1 hr or up to 2 days.
• Remove the pastry from the fridge. If it is a little hard, leave it at room temperature to soften for 10 mins or so. Roll out to 1mm thick on a lightly floured surface. Use the pastry to line a 12 x 35cm fluted rectangular tart tin, making sure you press the pastry into the fluted edges (you can use the blunt end of a knife to help you do this). Leave any excess pastry overhanging. Chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the pastry case from the fridge, line with baking parchment and fill with baking beans. Blind-bake for 20 mins, then remove the parchment and beans, and continue baking for 8 mins more until pale golden and biscuity. Use a sharp serrated knife to trim off the overhanging pastry to give you a clean edge. Cool in the tin.
• Remove the rhubarb pieces from their syrup and set aside. Return the syrup to the hob and boil until thick and sticky. Leave to cool slightly. To finish the crème patisserie, whisk the cream until it holds soft peaks and fold this into the chilled mixture. This is easier if you start by beating in a little cream and then folding in the remaining.
• Remove the pastry case from the tin and put on a plate. Fill with the crème patisserie and smooth over the surface. Carefully line up the rhubarb down the length of the tart case, trying to fit them in quite snugly. Use a pastry brush to glaze the tart with the rhubarb syrup. Chill for 30 mins before serving. This tart will keep for 3 days in the fridge, however it is best eaten on the day it is made.