made up tart


i love rhurbarb so when it started appearing at the market a couple weeks ago, i started dreaming of all the rhubarb pies i'd made the last couple of years. then i spied a rhubarb crumble tart at fritz pastry when we were there last tuesday and i thought, hmmm, that seems like a good plan. i looked for some recipes online and none of them seemed to strike my fancy. so, i made something up. it was oh so tart with slightly crunchy carmelized bits in the topping. even shawn, who doesn't love tart flavors all that much thought it was great. hope you like it too!

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 tart crust 

1 1/8 cup flour
1 teaspoon sugar
1/2 teaspoon salt
8 tablespoons cold butter
3 tablespoons water

pulse dry ingredients in the food processor. add the butter, cut into chunks. process until it looks cornmeal-y. add water to dough tablespoon by tablespoon until its sticky and will roll into a ball. wrap in plastic wrap and press into a disk. refrigerate for a half hour. press into your tart pan and return to the refrigerator for a half an hour. 

crumble top
3/4 cup flour
1 cup raw sugar
8 tablespoons cold butter
1 tablespoons orange zest
3/4 cup finely chopped pecans

pulse dry ingredients in the food processor. add the butter, cut into chunks. process until blended but still chunky.

filling
6 stalks of rhubarb, strings removed and chopped
1/2 cup of raw sugar
1/4 cup of high quality orange marmalade + 1 tablespoon
1 teaspoon of vanilla
pinch of salt

preheat the oven to 350 degrees. spread one tablespoon of marmalade over bottom of prepared tart crust. toss the remaining filling ingredients and fill the tart. evenly spread crumble top over the entire tart. bake at 350 for 35-40 minutes.

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