Monday, May 25, 2009

Rhubarb tart

To be honest with you: I never really had any rhubarb in my life up until now. I think I would remember - it has such a distinct flavour.
When I saw the first rhubarb coming into the supermarkets here a little while ago, I started thinking and reading - how to make a nice pie with that interesting ingredient. In the end I came up with this, and I think it's just really good. I love rhubarb! The tartness of the rhubarb contrasts the sweetness of the sugar, combined with a crispy pastry and served with cream...yummy. This is a beautiful dessert that is not too heavy or sweet.

Rhubarb tart (serves 8)

300 g puff pastry (NL: bladerdeeg, S: smördeg)
500 g rhubarb (around 6 stalks)
100 g sugar
1 tablespoon water
1 tablespoon potato flour
some flour for rolling
1 egg yolk
to serve: 2 tablespoons of creme fraiche and 1 teaspoon of sugar per person

* put the oven at 200 C
* defrost the puff pastry. You can use a little more or less, depending on the size of the puff pastry sheets, it doesn't really matter that much
* wash the rhubarb and cut the stalks in 2-3 cm pieces
* put these in a pan with 100 g sugar and 1 tablespoon water and let this cook for 10-15 minutes, stirring every now and then
* take the pan of the heat and stir in a tablespoon of potato flour
* place the sheets of puff pastry on top of each other and sprinkle your work surface with some flour
* roll your pastry, with a rolling pin, to a disc with 20-25 cm in diameter
* line a wire rack with baking paper and place the pastry on it
* take a sharp knife and cut a circle, around 2 cm from the edge. Make sure not the cut to deep, just make an incision.
* whisk the egg yolk lightly with a fork and use this to brush area outside the circle - make sure not to put any egg yolk inside the incision
* take a fork and pierce the area inside the circle. Just make rows of little fork holes, with around 1 cm in between
* at this stage you can put the pastry in the fridge for half an hour to get a more crispy base, but you can skip this step if you want (I did and it still tasted great)
* put the rhubarb mixture in the area inside the circle, spreading it out until 1/2 cm before the incision circle, so it really doesn't get inside the incision.
* put the tart in the oven for 20-25 minutes, until the crust is golden brown
* take it out of the oven and let it cool down before cutting
* serve with lightly sweetened creme fraiche (stir 1 teaspoon of sugar into 2 tablespoons of creme fraiche per person), or with some whipped cream and maybe some vanilla ice cream, or some warm custard..mmm. I think I am going to take another slice now.

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