TARTE à LA RHUBARBE ALSACIENNE

Tarte à la Rhubarbe Alsacienne image

Yield about 8 servings

Number Of Ingredients 11

FILLING
6 cups 1/2-inch pieces of rhubarb (about 2 pounds), peeled if stringy
1 1/4 cups sugar
2 large eggs
1/2 cup heavy cream
1/4 teaspoon vanilla extract
CRUST
6 tablespoons unsalted butter
1 1/4 cups unbleached all-purpose flour
1/4 teaspoon salt
2 tablespoons sugar

Steps:

Put the rhubarb and 3/4 cup of the sugar in a heavy medium sauce-pan set over medium heat. Cook, stirring occasionally, for about 30 minutes, or until the rhubarb is jamlike. This can be done a day ahead.
To make the crust, cut the butter into small pieces, and toss into a food processor fitted with a steel blade, along with the flour, salt, and sugar. Pulse until the texture is like very coarse meal. Gradually add 3 tablespoons ice water, pulsing until the dough comes together in a ball. Shape the dough into a disk, cover with plastic wrap, and refrigerate for at least 45 minutes.
Preheat the oven to 375 degrees, and roll out the dough. Care-fully fit it into an ungreased 9-inch tart pan with a removable bottom, or make it freeform on a cookie sheet of approximately the same size. Prick it all over with a fork, and bake for 15 minutes. Remove from the oven, and cool slightly.
In the meantime, beat the eggs in a small bowl. Whisk in the cream, the vanilla, and the remaining 1/2 cup sugar.
Spread the rhubarb on the bottom of the tart. Pour the custard over the rhubarb, and bake for about 25 minutes, or until golden brown and set. Serve warm or at room temperature.