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Title: Rhubarb Crumb Tart
Categories: Dessert Fruit
Yield: 4 Servings
| 1 | lg | Cold egg |
| 1 | ts | Vanilla extract |
| 1 | c | All-purpose flour |
| 1/4 | c | Cake flour |
| 1/4 | c | Granulated sugar |
| 1/3 | c | Confectioners' sugar |
| 1/2 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/4 | lb | Unsalted butter (1 stick), |
| Cut into pieces |
CRUMB TOPPING: 1 1/2 cups all-purpose flour 1 1/2 cups packed light brown sugar 1/4 tsp salt 1 tsp ground cinnamon 7 Tbl unsalted butter, melted 1 tsp vanilla extract
FILLING: 3/4 pound rhubarb, cut into 1/2-inch dice (3 cups) 1/4 cup sugar
Butter an 11-inch metal tart pan with a removable bottom. Mix the egg and vanilla in a small bowl; set aside. Mix the flours, sugars, baking powder and salt in a large bowl just to blend, with an electric mixer on low speed. Mix in the butter pieces for about 30 seconds, until they are the size of small lima beans. With the mixer running, add the egg mixture. Stop mixing as soon as the mixture begins to hold together. Form the dough into a smmoth round disk. Wrap in plastic wrap and refrigerate for 1 hour or overnight.
To make the crumb topping, stir the flour, brown sugar, salt and cinnamon together in a large bowl. Mix the melted butter and the vanilla extract together in a small bowl; stir into the dry ingredients until crumbs form. Set aside.
Stir the rhubarb, sugar and 3 tablespoons of water together in a nonreactive saucepan. Cover and cook over low heat for about 5 minutes, until the mixture comes to a simmer and the rhubarb releases its liquid. Remove the cover and boil gently, stirring often, for about 5 minutes, until the rhubarb softens and the mixture thickens. Set aside to cool while rolling out the chilled dough.
Roll the chilled dough out on a lightly floured surface to form a 14-inch circle. Transfer to the prepared tart pan and trim the edges to leave a 3/4-inch overhang all around. Fold the overhang into the pan and press it against the side of the pan. Refrigerate for about 1 hour, until cold.
Preheat the oven to 375F. Press a piece of aluminum foil into the cold crust and fill it with raw rice, dried beans or metal pie weights. Bake for 20 minutes, then carefully remove the foil and weights.
Reduce the oven temperature to 350F. Spread the rhubarb sauce evenly over the baked crust. Sprinkle the crumb topping over the rhubarb. Bake until the crust is golden, about 25 minutes. Cool and serve at room temperature. The can be prepared up to 3 days ahead.
Makes 12 servings.
Per Serving: 393 Calories, 4 g Protein, 62 g Carbohydrates, 15 g Fat, 9 g Saturated Fat, 57 mg Cholesterol, 92 mg Sodium.
[Simply Red - Rhubarb; Elinor Klivans] [The Washington Post; April 1, 1998]
Posted by Fred Peters.
CRUST:
From: Fred Peters Date: 07-14-98 (13:08) The Once And Future Legend (1) Cooking
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