RHUBARB TART
The rhubarb flavor in this tart balances nicely with the honey and amaretto. The mascarpone cheese makes it rich and creamy. Sometimes I'll even double the rhubarb for really sumptuous tarts. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 tarts (8 servings each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259 calories, Fat 15g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 115mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.
RHUBARB TART WITH SHORTBREAD CRUST
Here's a perfect ending to a grilled summer meal! Between the creamy texture, the pretty color and the buttery crust, this recipe is simply delightful. -Emily Seefeldt, Red Wing, Minnesota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
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.;
FRENCH RHUBARB TART
Take your time with this pretty in pink dessert and you'll have a fruit pie worthy of any Parisian patisserie shop window
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 447 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium
FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
More about "rhubarb tart recipes"
RHUBARB AND CUSTARD TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY RHUBARB TART RECIPE - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
RHUBARB TARTLETS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SUPER EASY RHUBARB TARTS - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
RHUBARB TART WITH LEMON, CARDAMOM & VANILLA | FEASTING AT HOME
21 BEST RHUBARB RECIPES - WHAT TO MAKE WITH RHUBARB
From thepioneerwoman.com
THE ONLY RHUBARB PIE RECIPE YOU'LL NEED I WE LOVE BAKING
From youtube.com
5-INGREDIENT RHUBARB TART RECIPE - PILLSBURY.COM
From pillsbury.com
INA GARTEN JUST TOLD FANS HER FAVORITE PIE FOR RINGING IN SPRING
From thedailymeal.com
STRAWBERRY-RHUBARB FRANGIPANE TART RECIPE | EATINGWELL
From eatingwell.com
25 BEST RHUBARB RECIPES TO TRY TODAY - INSANELY GOOD
From insanelygoodrecipes.com
RHUBARB CUSTARD BARS RECIPE | TIKKIDO.COM
From tikkido.com
INA GARTEN’S FAVORITE SPRING DESSERT RECIPE IS PERFECTLY SWEET
From sheknows.com
VEGAN CUSTARD TART - LAZY CAT KITCHEN
From lazycatkitchen.com
FRESH TART RHUBARB PIE - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
FROM BREAKFAST TREATS TO EASY LEMON TART: JOHN WHAITE’S SPRINGTIME ...
From theguardian.com
RHUBARB TART RECIPE: HOMEMADE, SIMPLE, TRADITIONAL IRISH TART
From delishably.com
OLD-FASHIONED RHUBARB PIE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
15 DECADENT EASY-TO-MAKE RECIPES TO MAKE THIS WEEK
From msn.com
ALSATIAN RHUBARB TART RECIPE - JEAN-GEORGES VONGERICHTEN
From foodandwine.com
RHUBARB PIE RECIPE - BBC FOOD
From bbc.co.uk
50 SWEET AND TART RHUBARB DESSERT RECIPES - TASTE OF HOME
You'll also love