Vermont Rhubarb Tart
 
 
Author:
Ingredients
  • 1 ½ lbs rhubarb - leaves and root ends trimmed and discarded
  • 1 ⅕ C sugar
  • 4 T flour
  • Pinch of salt
  • Half batch of Buttermilk Pie Dough
  • Milk
  • Coarse sugar
  • Strawberry jelly (not jam)
  • Special equipment:
  • Half-sheet pan or cookie sheet
  • Parchment paper or non-stick baking mat
  • Ruler or tape measure
  • Pastry brush
Instructions
  1. Preheat oven to 400 degrees.
  2. In a medium bowl combine the flour, sugar and salt. Set aside
  3. Roll the chilled pastry into a large rectangle.
  4. If your rhubarb stalks are very large and thick, cut them all in half lengthways.
  5. Using the tape measure or ruler, measure a 10”x13” rectangle. I use a butter knife to gently score the pastry as I measure. Measure twice, cut once. Transfer the pastry to a half sheet pan lined with parchment or a non stick baking mat. Set aside.
  6. Using the ruler again measure and trim two stalks of rhubarb to 9” each and another two stalks to 7” each.
  7. Trim the remaining rhubarb to 8” stalks. Any remaining odd length bits can be sliced thinly and set aside.
  8. Arrange the two 7” and two 8” stalks on the center of trimmed pastry to form a rectangle leaving a frame of pastry surrounding the outside of the rhubarb.
  9. Fold the frame of pastry gently over the rhubarb rectangle to secure the rhubarb dam. Fold and pinch the corners for added security.
  10. Measure ¼ C of the sugar mixture and spread the mix on the inside of the tart.
  11. Arrange half of the remaining rhubarb stalks and all of the remaining odd bits on top of the rhubarb.
  12. Sprinkle the remaining sugar mixture on top of the rhubarb stalks. Don’t worry, it will look like a lot of sugar!
  13. Arrange the rest of the rhubarb stalks on top of the sugar mixture.
  14. Brush the pastry with milk and sprinkle with coarse sugar.
  15. Bake the pastry on the center rack for 45 minutes - rotating every 15 minutes. The tart will be done when the crust is deeply golden and the juices are bubbling.
  16. Cool the tart completely.
  17. Over a double boiler gently melt a few tablespoons of the strawberry jelly. Brush the jelly over the rhubarb.
  18. Cut the tart into squares and serve with ice cream.
Recipe by Tart of Gold at https://atartofgold.com/vermont-rhubarb-tart/