The perfect rustic tart–crunchy on the edges, chewy in the center, and bursting with juicy, tart rhubarb.
Rhubarb and rose petal is a flavor pairing made in heaven, as Flavor Pairing: Rhubarb + Rose Petal illustrates so well. I’m not the only cook who’s head over heels with this lovely combination.
Now, I could have gone the clafouti route with this flavor pairing, as in Fresh Apricot Ginger Peasant Cake, by simply replacing the apricots with the rhubarb mixture below. And I may try that next.
But I wanted a base that is more a pastry than a cake. So that’s how I ended up with a sweet, rich short crust pastry, a little on the wet side with baking powder added for lift. It works beautifully.
This rustic tart is perfect with afternoon tea. It’s crunchy on the edges, chewy in the center, and bursting with juicy, tart rhubarb.
unsalted butter to coat the pan
1 cup (4½ ounces) all-purpose flour
¾ cup sugar
½ teaspoon baking powder
½ teaspoon fine sea salt
4 tablespoons unsalted butter, cut into several pieces
1 large egg
2 large egg yolks
2 cups (8 ounces) ½-inch dice fresh rhubarb
2 tablespoons sugar
1 teaspoon rose water
½ teaspoon cardamom
lightly whipped cream, optional
organic rose petals, optional
- To prepare pan, heavily butter a 10-inch removable bottom tart pan. Be sure to also butter between the two pieces, where the bottom lip touches the insert. This is where sticking most often offers, as juices from the rhubarb seep down through the pastry and onto the tart pan. Reserve.
- Arrange a rack in the upper third of the oven, and heat to 375°
- To make the pastry, in a processor fitted with the steel knife, combine flour, sugar, baking powder, salt, and butter. Pulse to cut the butter into dry ingredients. The mixture will be the consistency of coarse sand.
- Add egg and egg yolks, and pulse briefly, until egg is evenly distributed and pastry clumps together.
- Gather the pastry together with your hands and press it evenly onto the bottom of the prepared tart pan. Don’t press pastry onto the sides of the pan. Reserve.
- To prepare the rhubarb, in a medium mixing bowl, combine diced rhubarb, sugar, cardamom, and rose water. Let sit for 10-15 minutes, until juices begin to form. Mix well.
- Spoon rhubarb with juices onto the center of the pastry, and then distribute evenly to within ¾-inch of the edges. The edges must remain clear so that they can rise in the oven.
- To bake, set the tart pan on an edged baking sheet. Bake for 50-55 minutes, until pasty is dark golden brown at the edges and golden brown at the center.
- Remove from the oven, and let cool for 10 minutes only. Remove the outer edge of the tart pan while it’s still warm, so that it doesn’t stick. (If tart pan edges don’t release easily, the issue is most likely under the pan. So tip the pan, and insert a thin knife between the bottom edge of the pan and the insert. That should release the tart from the pan.) Let tart cool completely or serve while still warm.
- To serve, set tart on a dessert platter, and cut into wedges.
Cookin’ with Gas (inspiration from around the web)
- Elderflower-Rhubarb Pie | Can Caramelo
- Raspberry Rhubarb Tart | Flourishing Foodie
- Rhubarb Bourbon Brown Butter Tart with Almond Crust | The Bonjon Gourmet
- Tarta de Ruibarbo (Rhubarb Tart) | Food & Cook