Rustic Rhubarb Tarts

Rhubarb is something that I didn't really appreciate until a couple of years ago.  I would eat it in rhubarb cake but that was about it.  But in the past couple of years I have started to really enjoy this spring produce treat.

We picked up a bunch of rhubarb at the market on Saturday morning with an open mind for what it would turn into... it just looked to good to not get a bunch.  So after we got home I opened up Canning For a New Generation and landed on Rhubarb Tarts.  The recipe was super straightforward and we had everything in the pantry, including pie crust dough (leftover from last weekend's quiche) in the freezer that needed to be used. 

Rhubarb and pie crust can be a bit dicey.  The juice from the rhubarb can result in a soggy mess.  This recipe has a little trick to let the cut rhubarb and sugar to sit in the refrigerator to allow the fruit to let go of its juice... which you can then strain off to make a pretty little syrup.  Crisis averted.

This tart recipe is perfect for a farm to table dessert.  It is so simple that it allows the ingredients to shine. 

Rustic Rhubarb Tarts

Adapted from Canning For a New Generation

Makes 4 generous individual tarts

• 1 1/2 pounds rhubarb, cut into 1/2" slices
• 3/4 cup granulated sugar
• 1/2 vanilla bean
• 1/2 tsp ground cinnamon (optional)
• Juice of 1/2 lemon
• 3 tablespoons all purpose flour
• 1/2 recipe of your favorite pie dough
• unsalted butter
• 2 tablespoons milk
• 1 tablespoon turbinado sugar

Put the sliced rhubarb in a larger bowl and add the granulated sugar.  Split the vanilla bean, scrape the seeds into the bowl and nestle the pods in the rhubarb. Cover and refrigerate for at least 4 hours or overnight.

Turn the rhubarb out into a colander set over a small saucepan and stir gently to drain as much of the liquid as possible.  Return the rhubarb to the bowl and add the lemon juice, flour and cinnamon (if using).

Preheat the oven to 400 degrees F.  Line the baking sheet with parchment paper.

Divide the dough into 4 pieces and roll them out on a floured work surface until 1/8" thick.  If you prefer your edges a bit more polished, cut an 8" round from each.  Divide the rhubarb mixture among the rounds, piling it high in the center.  For each tart, fold the edges of the dough up over the filling towards the center leaving about 2 inches circumference, pleating it and making sure any tears in the dough are pinched closed. 

Dot the exposed filling with butter, brush the edges of the dough with milk, and sprinkle all over with the turbinado sugar.

Bake for 40-50 minutes, until well browned and bubbly.  While the tarts are baking, put the saucepan with the liquid from the rhubarb over high head and boil until the syrup is reduced by half, set aside to cool. 

When you remove the tarts from the oven, spoon some of the reduced syrup over the filling in each tart.  Let cool for at least 30 minutes before serving.

Serve plain or with a touch of plain yogurt that has been sweetened with a bit of honey.

Enjoy!

~ Tara

Comments

[tara]

how pretty these are! that dough is perfect. i was also a latecomer to rhubarb but adore it now.