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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #pies-and-tarts #tarts #desserts #4-hours-or-less
You'll also love
Youssef Ahmad
[email protected]This tart was a disaster! The crust was soggy, the filling was runny, and the crumble topping was burnt. I don't know what went wrong.
md arman aspak atjp
[email protected]Overall, I thought this tart was just okay. It wasn't bad, but it wasn't great either. I probably won't make it again.
solon Gamer
[email protected]This tart was a bit too dense for my taste. I think I'll try using a different type of flour next time.
Saif Rehman
[email protected]The crumble topping on this tart was a bit too dry for my taste. I think I'll try using more butter next time.
Muhammad essa Muhammad essa
[email protected]This tart was a bit too sweet for my taste. I think I'll try using less sugar next time.
Yandel Gutierrez
[email protected]This tart was a bit too tart for my taste, but my husband loved it. I think I'll try using less rhubarb next time.
Me rasel Me rasel
[email protected]I made this tart last week and it was a hit! The rhubarb filling was perfectly tart and the crumble topping was divine. I highly recommend this recipe.
A ú…±…ò…ó E…ì Ä å ú…©…±
[email protected]This tart is on my to-bake list! It looks so rustic and charming.
Mum Dad
[email protected]I'm not a big fan of rhubarb, but this tart looks so good I might have to give it a try.
Korshed 37
[email protected]This looks delicious! I love rhubarb.
paul rebbeck
[email protected]Can't wait to try this!
Farah Kashif
[email protected]Yum!
Mamun Islan
[email protected]This tart was easy to make and turned out beautifully. The rhubarb filling was tart and tangy, and the crumble topping was perfectly sweet and crunchy. I served it with a dollop of whipped cream and it was divine!
Obi Donatus
[email protected]I made this tart for a potluck and it was a huge hit! Everyone loved the unique flavor combination and the crumble topping was a nice touch. I will definitely be making this again.
Snakhokonke Kheswa
[email protected]This rustic rhubarb tart was a delightful treat! The combination of tart rhubarb and sweet crumble topping was perfect. I used a blend of all-purpose and whole wheat flour in the crust, which gave it a nice nutty flavor.