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Tuesday, 13 May 2008 |
Rhubarb takes double billing in this menu and demonstrates is versatility. Often paired with strawberries, it's hitched in this recipe to the flavor of orange, a combination that surprises and refreshes.
(Serves 8)
1 cup all purpose flour
1/2 cup butter
1 teaspoon salt
3 tablespoons ice cold water
Rhubarb and Orange Filling, recipe follows
Violas 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.) 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.
Rhubarb and Orange Filling
If the punch of rhubarb's sourness needs a little mellowing, consider stirring in the butter. If a tangier filling is desired, or if the calorie count is a concern, leave it out. Either way, this filling will prompt requests for the recipe.
(Makes about 2 cups to fill 1 large tarts)
12 ounces (3/4 pound) fresh rhubarb, sliced
1 cup sugar
Grated zest and juice form one large orange
3/8 cup (6 tablespoons) cornstarch
1/4 cup butter, optional
1.) 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.
2.) 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 1 minute or until the sauce is boiling; it should be thickened and smooth.
3.) Stir in the butter. Spread the filling in a shallow container and refrigerate until chilled and set.
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