Best 2 Rustic Rhubarb Tart Recipes
**Rustic Rhubarb Tart: A Delightful Treat for Any Occasion**
Indulge in the delightful symphony of flavors with our exquisite Rustic Rhubarb Tart recipe. This classic dessert combines the tangy sweetness of rhubarb with a buttery, flaky crust, creating a harmonious balance that will tantalize your taste buds. With a preparation time of just 15 minutes and a baking time of 45 minutes, this recipe offers a delightful treat that is perfect for any occasion.
From the classic Rustic Rhubarb Tart to the gluten-free and vegan variations, this article presents a range of recipes catering to diverse dietary preferences. Discover the secrets behind the perfect crust, learn how to select the ripest rhubarb stalks, and master the art of creating a delectable filling that bursts with flavor in every bite.
Whether you prefer a traditional or a healthier version, our collection of recipes has something for everyone. Embark on a culinary journey as we guide you through the steps of creating this timeless dessert, ensuring a delightful experience with every slice.
RUSTIC ORANGE-RHUBARB TART
This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.
Nutrition Facts : Calories 432 calories, Fat 18g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.
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
Tips:
- For the best flavor, use fresh, ripe rhubarb. If your rhubarb is tart, you may want to add a little more sugar to the filling.
- To make the crust, you can use a food processor or a pastry blender. If you're using a food processor, be careful not to overmix the dough, as this will make it tough.
- When rolling out the dough, be sure to flour your work surface and rolling pin to prevent the dough from sticking.
- If you don't have a tart pan, you can use a 9-inch pie plate. Just trim the excess dough around the edges.
- Bake the tart for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the tart cool for at least 15 minutes before serving. This will allow the filling to set.
Conclusion:
This rustic rhubarb tart is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet and tart rhubarb with the flaky crust is sure to please everyone. So next time you have some fresh rhubarb, give this recipe a try!
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