Best Open Faced Rhubarb Tart Recipes

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 TART WITH SHORTBREAD CRUST

Steps:

• In a large saucepan, bring rhubarb, sugar and water to a boil. Reduce heat; cook and stir until thickened and rhubarb is tender. Cool slightly. Transfer to a food processor; cover and process until mixture is smooth; set aside., For crust, place the flour, pecans, butter, confectioners' sugar and salt in a food processor; cover and process until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Bake crust at 350° for 18-20 minutes or until lightly browned., Meanwhile, in a small heavy saucepan over medium heat, whisk the egg yolks, sugar, lemon juice, zest and rhubarb mixture until blended. Add butter; cook until butter is melted, whisking constantly. Stir in food coloring if desired; pour into prepared crust., Bake at 350° 12-15 minutes longer or until center is almost set. Cool completely on a wire rack. Refrigerate for at least 1 hour. Just before serving, dust with confectioners' sugar.

RHUBARB TART

Steps:

• On a lightly floured piece of parchment paper, roll out the dough to a 12-inch square, about 1/8 inch thick. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch square fluted tart pan with a removable bottom, pressing into corners. Using a sharp knife or a rolling pin, trim dough flush with pan. Prick the bottom of the dough all over with a fork. Chill tart shell until firm, about 30 minutes.
• Preheat the oven to 350°F. Line chilled shell with parchment, leaving at least a 1-inch overhang. Fill with pie weights or dried beans. Bake until edges are just beginning to turn golden, 20 to 25 minutes. Remove parchment and weights; continue baking until crust is deep golden brown all over, 10 to 15 minutes. Cool completely on a rack.
• Stir together 1 1/2 cups water, 1 1/2 cups sugar, vanilla bean and seeds, and beet (if using) in a large skillet. Cook over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil. Add rhubarb; turn off heat. Cover, and let stand until the rhubarb is tender and gives only slight resistance when pierced with the tip of a sharp paring knife, about 20 minutes.
• Carefully remove the rhubarb from the skillet with a slotted spoon, and spread it in a single layer in a baking pan lined with several layers of paper towels. Strain 1 cup of poaching liquid into a medium skillet. Cook over high heat until the syrup has thickened to a glaze, about 10 minutes; set aside until cool.
• Combine cream cheese, remaining 2 tablespoons sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat until smooth. Add sour cream, and beat until mixture is very smooth.
• Using an offset spatula, spread cream-cheese mixture evenly over the bottom of the cooled crust. Carefully arrange the poached rhubarb on top of the cream-cheese mixture, and drizzle with the reserved cooled syrup. Chill tart in the refrigerator, loosely covered with plastic wrap, until ready to serve, up to 4 hours.
• Cream-Cheese Tart Dough
• Place flour, sugar, baking powder, and salt in the bowl of a food processor, and pulse several times to combine. Add the butter, and pulse until pieces are the size of peas. Add the cream cheese, and pulse until mixture resembles coarse crumbs.
• Turn out the dough onto a piece of plastic wrap; use the plastic to help bring the dough together into a ball. Flatten to form a square, and wrap well with plastic. Chill the dough for at least 1 hour and up to 1 day before using.
• Rhubarb Tart how-to
• Adding a sliced beet to the poaching liquid helps the rhubarb take on a rosier hue; the vanilla bean adds an extra note of flavor.