July already? It’s been awhile since I’ve posted here, but we baked a tart yesterday with some rhubarb found at the farmer’s market over the weekend and wanted to share. Normally we’d use rhubarb to bake a pie, but as is often the case, Mark threw this together somewhat last minute – it came out well, though! It would make a great 4th of July dessert if you’re looking for alternatives to pie, and it would pair well with ice cream too.
Happy 4th of July, friends. Looking forward to posting a bit more regularly over the summer (June was a beast of a month).
6 ounces cold butter
2 cups flour
5 tablespoons sugar
¼ teaspoon salt
1 egg yolk
Cut the butter into small pieces. Mix butter, flour, sugar, and salt in a stand mixer with a paddle attachment on low speed until the butter is almost completely incorporated. Add egg and yolk; mix just until the dough comes together. Form the dough into a disc and chill for about 30 minutes before rolling.
Roll the dough between two pieces of parchment paper to 1/8 inch thickness and then press into a tart pan. Line the tart shell with parchment paper and fill with uncooked rice or beans. This prevents the shell from bubbling up. Bake in a preheated oven at 350 degrees for about 12 minutes until it starts to darken around the edges. Remove from the oven, cool for a few minutes, remove the parchment and beans/rice, and then return it to the oven to complete baking for about 5-6 minutes. Cool completely while preparing the filling.
1 pound rhubarb
½ cup sugar
Cut the rhubarb into 1/4-inch thick pieces that will fit your tart pan. We left them long to fit the length of our rectangular tart pan. Mix with the sugar and let sit for 15 minutes so it releases some of the juices. Place on a baking sheet lined with foil and roast in the already preheated oven until they just start to soften – about 10-12 minutes. Let cool completely while you prepare the pastry cream.
Pastry Cream Filling
1-1/3 cups milk
2 Tablespoons Pink Peppercorns, lightly crushed
1/3 cup sugar
¼ cup butter
Bring the milk and pink peppercorns to a boil, and then gradually whisk into the eggs and sugar. Return to the pot and cook over low heat until thick. Remove from the heat, whisk in the butter, then push though a strainer. Pour into the baked tart shell and then top with the roasted rhubarb. Chill for several hours before slicing. We sprinkled a little extra crushed pink peppercorn and powdered sugar before serving, yum!