Vanilla Rhubarb Tart Recipes

VANILLA-RHUBARB TART

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with parchment. On a lightly floured surface, roll out dough to a 10-by-13-inch rectangle, about 1/8 inch thick. Transfer to prepared sheet and refrigerate 15 minutes.
• Meanwhile, whisk together granulated sugar, cornstarch, and salt. Using your fingers, work vanilla seeds through mixture evenly. Add rhubarb and lemon juice; stir to combine.
• Arrange rhubarb mixture over dough, in a herringbone pattern if desired, leaving a 1 inch border. Fold edges of dough over to partially cover rhubarb. Brush crust with egg, sprinkle with sanding sugar, and bake until bubbling in center, 45 to 50 minutes.
• Using a pastry brush, spread bubbling juices over rhubarb to glaze. Let cool at least 30 minutes. Tart can be stored, tented with foil , at room temperature up to 1 day.

RHUBARB TART

Steps:

• Mix flour, salt and powdered sugar in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add egg yolks and process briefly to blend. Add enough water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. Preheat oven to 350 degrees. Roll out dough on lightly floured surface to 12-inch diameter round. Transfer to 9inch diameter tart pan with removable bottom. Trim crust overhang to 1/4-inch. Fold overhang in, creating double thick sides. Freeze crust 15 minutes. Line crust with foil. Fill with dried beans or pie weights. Bake until sides are set, about 20 minutes. Remove foil and beans. Bake crust until golden brown, piercing with fork if bubbles form, about 15 minutes. Transfer pan to rack. Brush crust with jam. Cool completely. Combine sugar, water, brandy, lemon juice, cinnamon and nutmeg in heavy large skillet over medium heat. Stir until sugar dissolves. Bring to boil. Add rhubarb and bring to boil. Reduce heat to medium low. Cover pan and simmer until rhubarb begins to soften, about 5 minutes. Remove pan from heat. Let stand covered until rhubarb is tender, about 15 minutes. Uncover and cool completely. Using slotted spoon, remove rhubarb from cooking liquid and arrange decoratively in crust. Boil cooking liquid until reduced to glaze consistency. Brush glaze over rhubarb.;

RHUBARB TART

Steps:

• Preheat oven to 400°. Unfold 1 pastry sheet and place on a parchment-lined baking sheet; repeat with remaining pastry sheet. Whisk egg and water; brush over pastries. Using a sharp knife, score a 1-in. border around edges of pastry sheets (do not cut through). With a fork, prick center of pastries. Bake until golden brown, about 15 minutes. With a spatula, press down center portion of pastries, leaving outer edges intact. Remove to wire racks to cool., Meanwhile, for topping, arrange rhubarb in a single layer in a 13x9-in. baking dish. Combine orange juice, honey and amaretto; pour over rhubarb. Bake at 400° until rhubarb is just tender but still holds its shape, about 10 minutes. Remove with a slotted spoon, reserving cooking liquid; let rhubarb cool. Transfer reserved cooking liquid to a small saucepan; bring to a boil over medium-high heat. Reduce heat; simmer until reduced to 1/2 cup, about 20 minutes. Cool., For filling, stir together mascarpone cheese, amaretto and honey until smooth. Spread mascarpone mixture over center of each pastry. Top with rhubarb ribs. Brush rhubarb with cooled cooking liquid. Refrigerate leftovers.

RHUBARB MACAROON TART

Steps:

• Prepare the crust: Heat the oven to 350 degrees. Spread the coconut in an even layer on a large rimmed baking sheet and toast until deep golden brown, 20 to 25 minutes, tossing occasionally and keeping a close eye in the last 5 minutes to avoid burning. Let cool completely. Using butter, grease an 8 1/2-by-12-inch fluted rectangle or a 10-inch fluted round pan with a removable bottom. Line the bottom with parchment and grease the parchment with butter.
• In a large bowl, combine the coconut, egg whites, sugar and salt; press into the prepared tart pan. Bake on a rimmed baking sheet until set, 25 to 30 minutes. Transfer the baking sheet to a wire rack to cool completely.
• Prepare the custard: Set a fine-mesh sieve over a medium bowl. In a separate medium bowl or a large glass measuring cup, whisk together milk, cream and egg yolks. Add sugar and cornstarch to a medium saucepan; gradually whisk in milk mixture until smooth. Add the 2 tablespoons butter and vanilla bean and seeds and cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using a spatula to scrape it through and discarding any solids. Stir rose water into custard, if using, then pour mixture into prepared crust. Let cool slightly, then cover with plastic wrap pressed against the surface of the custard and chill until firm, at least 4 hours.
• Prepare the rhubarb: In a medium pot, combine sugar, 2 cups water and the vanilla bean and seeds, and bring to a boil. Simmer until the sugar dissolves, about 2 minutes. Stir in rhubarb, simmer for 1 minute, and remove from heat. Let cool completely.
• Gently remove the rhubarb from the cooled pot, letting the syrup drip back into the pot. Top the chilled tart with the rhubarb in a decorative pattern. Lift the tart out of the rim to serve.

HAZELNUT PAVLOVA TART WITH VANILLA-SCENTED RHUBARB

Steps:

• Preheat the oven to 275°F Lightly grease a 9-inch springform pan and line both the bottom and sides with parchment paper.
• Stir the ground hazelnuts with 1/3 cup of the sugar and the cornstarch and set aside.
• Whip the egg whites and cream of tartar until foamy, then slowly pour in the remaining 2/3 cup of the sugar while beating and continue to whip the whites until they hold a stiff peak when the beaters are lifted (the whites will be thick and glossy).
• Fold the hazelnut mixture into the whipped whites, then fold in the vinegar and vanilla. Spoon the meringue into the prepared pan and use your spatula to spread it into a tart shape, spreading the meringue fully up the sides of the pan and an inch in thickness (it will shift a little when it bakes, but ultimately holds its shape).
• Bake for 90 to 120 minutes, until the meringue just starts to turn light brown and fills firm to the touch.
• Cool the meringue for 15 minutes, then gently pop the latch and carefully remove the springform ring. Cool completely and then peel away the parchment paper. If the paper does not peel away easily, return the meringue to the 275F oven (without the springform ring) for 10 ti 15 minutes just to dry a little more.
• Prepare the rhubarb by stirring the fruit with the sugar and the scraped seeds from the vanilla bean in the saucepot, and simmer on low heat, stirring occasionally until the rhubarb is tender, about 1 minutes. Stir the cornstarch with 2 tbsp of cold water and stir this into the rhubarb. Return the mixture to a simmer, stirring gently until thickened. Then remove from the heat and chill until ready to assemble.
• Whip the cream until it holds as soft peak, then stir in the sugar and vanilla and chill until ready to assemble.
• The pavlova should be assembled immediately before serving. Carefully place the meringue onto a platter, then dollop the Chantilly cream in the centre and spread gently. Spoon the rhubarb over the cream and serve. Slice and serve as you would a cake or tart.