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Rhubarb and Orange Tart with Viola Petals |
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Monday, 28 April 2008 |
Since backyards and farmer’s markets are overflowing with rhubarb and flowers this time of year, we think it’s the perfect dessert for May. For the best flavors opt for organic ingredients and be sure to use unsprayed flowers for the dibble garnish.
(Serves 8)
For the crust:
1 cup organic white flour
1/2 cup unsalted organic butter
1 teaspoon kosher salt
1/3 cup ice cold water
For the filling:
12 ounces (3/4 pound) fresh organic rhubarb, sliced
1 cup sugar
the grated zest and juice form one large orange
3/8 cup (6 tablespoons) cornstarch
1/4 cup butter
Violas or pansy petals for garnish
1.) Preheat the oven to 400 and line a large sheet pan with baker’s parchment. In a food processor, combine flour, butter and salt. Process until mixture resembles coarse crumbs.
2.) Transfer the flour and butter mixture to a mixing bowl and sprinkle the cold water on top. Work the water into the flour mixture just until the dough comes together; do not knead or overwork.
3.) Roll the dough into a large rectangle about 12 x 6-inches. Using a pizza cutter, trim the dough. Put it on a baking sheet lined with parchment.
4.) Score the dough with a fork to prevent it from puffing up too much in the oven and bake on a large, parchment-lined sheet pan for 15-18 minutes or until slightly puffed and golden brown. Cool the tart shell before filling.
5.) Make the filling. Put the sugar and the rhubarb in a dry pan over high heat and cook, stirring until the rhubarb releases some of its juices and the sugar is dissolved. Reduce heat to medium and simmer for 5 minutes or until rhubarb is falling apart.
6.) Put the orange zest and the orange juice in a small mixing bowl with the cornstarch and whisk until smooth. Add a spoonful of the hot rhubarb and whisk again. Add the orange mixture to the saucepan and cook one minute or until the sauce is boiling; it should be thickened and smooth. Stir in the butter. Transfer the filling to a shallow container to chill.
7.) Put the chilled pastry filling in a pastry bag and pipe it onto the surface of the baked and cooled tart shell. Sprinkle violas over the top of the tart and serve.
Copyright, Greg Atkinson, 2006
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