Something sweet for the weekend: rhubarb tart

March 1st, 2013 § 2 comments

201302_sweetsunday_1695

201302_sweetsunday_1695
Le gateau du dimanche… that (homemade) sunday sweet treat. It’s a family institution (my side. Dutchie… not a sweet tooth)

Last weekend, I found the first rhubarb stalks of the season at the market. I just could not resist making rhubarb tart. Took my chance during dutchie’s sunday ‘I-m-watching-cycling-on-tv’ naptime…

sweet sunday

A homemade pâte brisée,
pate brisee

papa love

A rolling pin and a fork,
Pate brisee

Mon petit marmiton

A thin layer of hazelnut and blood orange cream,

Rhubarb tart Making-off: hazelnut and blood orange cream

Sweet sunday: two men in my kitchen

Chunks of rhubarb and apple, a sprinkle of sugar, butter and a touch of cinammon.

Rhubarb tart making-off

Pop in the oven for a bit.
Voila. Rhubarb tart. Tart, nutty and sweet. ‘Mmmmmumm’ (dixit Petit Tom).

Have a sweet weekend.

Rhubarb tart with hazelnut and bloodorange cream

Tarte a la rhubarbe, noisettes et orange sanguine
serves 6.
prep: 25 min. rest: 30 min. bake: 25 min @ 180 °C/350 °F

Ingredients:
. 300 g pâte brisée (or hazelnut pâte sucrée)
. 400 g rhubarb, in small chunks
. 1 small apple*, peeled and cored, in small chunks
. 1 (blood)orange
. 5 (=3+1+1)Ts cane sugar
. 5 Ts almond and hazelnut butter**
. 1 egg yoke
. 1/8 ts cinammon
. scraped seeds of 1/2 vanilla pod
. optional***: 1 ts butter

. Sprinkle the rhubarb and apple chunks with 3 Ts of sugar, a pinch cinammon and the juice of 1/2 a (blood)orange. Toss well. Leave to marinate for thirty minutes (or the time of a sunday afternoon nap 😉 ).

. Preheat the oven at 170 deg C/340 deg F. Grease a (24cm) tart shape with butter or vegetable oil. Roll out the dough into a round lap slightly larger than the tart shape. Line the tart shape with the dough, prick with a fork, cover and reserve refrigerated.

. Prepare the hazelnut and orange cream: with a spatula, mix 5 Ts hazelnut butter, 1 egg yoke, 1 Tsp sugar, scraped vanilla seeds, pinch cinammon with the remaining (blood)orange juice and a bit of the marinade into a thick creamy spread.

. Drain the rhubarb/apple marinade (you can keep it and cook it down into a glaze to brush on the tart before serving, if you’d like). Spread the hazelnut cream evenly on top of the lined pate brisee. Top with the rhubarb and apple chunks and sprinkle with 1 Ts sugar and tiny bits of butter.

. Bake at 180 deg C/350 deg F for 20 to 25 min until until nicely colored.

. Leave to cool on a rack for a bit.

. If you’re patient enough at this time (I wasn’t…), give it a little glaze with the reduced marinade juices.

Bon appétit!

Pâte brisée

yields ~ 350 g.
prep: 25 min. rest: 30 min. bake: 25 min @ 180 °C/350 °F

Ingredients:
. 200 g flour
. 100 g ice cold butter, diced
. 1 egg lightly beaten****
. optional: 1 Ts sugar
. pinch salt

This recipe works for both sweet and savory tarts and quiches.

. Sieve the flour, salt and sugar (if using any) together in a large bowl or on a clean tabletop. Add the diced ice cold butter.
. Work the flour and butter together quickly and delicately with the tip of your fingers until sandy.
. Incorporate the lightly beaten egg until the dough just comes together but without overworking it. If necessary add a couple of tablespoons ice cold water.
[if you are well equiped and feeling lazy… you can leave these last two steps to your favorite kitchen processor or standmixer ;-)]
. Shape the dough in a ball, cover with plastic film and reserve in the fridge for 30 minutes to 1 hour before use.

* I added a small apple because i didn’t have enough rhubarb. It also helped balancing the tartness of the rhubarb.
** You could use pure hazelnut butter as well. You can also substitute the nut butter with freshly ground toasted hazelnuts and a litle cream or almond milk.
*** For a dairy free version use dough made with a lightly flavored olive oil (180g flour|5 Ts olive oil|1 small egg|pinch salt) and leave out the butter!
**** The traditional recipe use ice cold water only. Like many, I like to use an egg as it makes it easier to bind and to roll out.

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