Rhubarb Tart: Gourmet Recipe

Ingredients

• For the crust:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 1 egg yolk
• 2 tbsp ice water
• For the filling:
• 4 cups chopped rhubarb
• 1/2 cup granulated sugar
• 3 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine flour, sugar, and salt. Add the cold diced butter, and with a pastry cutter, cut into the flour mixture until the butter is about pea size.
3. Add the egg yolk and ice water and knead until the dough comes together. Form the dough into a ball and flatten slightly, wrap in cling film and chill in the fridge for about 30 minutes.
4. Once chilled, roll the dough out on a floured surface and place into a buttered 9-inch tart pan. Trim any excess dough, and prick the bottom with a fork. Place in the fridge for another 15 minutes to chill.
5. In a mixing bowl, mix together rhubarb, sugar, cornstarch, cinnamon, salt, and melted butter until well combined. Pour the rhubarb mix into the chilled crust.
6. Bake the tart for 45 to 50 minutes, or until the crust is golden brown and the rhubarb filling is bubbly and thick.
7. Remove from the oven and cool on a wire rack for at least 10 minutes before slicing and serving.

Serving Suggestions and Verdict

This rhubarb tart is the perfect spring or summer dessert. The tartness of the rhubarb filling works so well with the sweet crust to give you a balanced and delicious tart. Serve it warm with a scoop of vanilla ice cream for a decadent dessert.