Rustic Rhubarb Tart, Two Ways
Rustic Rhubarb Tart
ingredients
Pastry:
1/4 cup sour cream
1/4 cup ice water
2 cups all-purpose flour
1/2 cup cornmeal
2 Tbsp. granulated sugar
1 Tbsp. lemon zest
1/4 tsp. salt
3/4 cup cold unsalted butter, cubed
Filling:
6 cups chopped rhubarb
3/4 cup granulated sugar
1/4 cup tapioca starch (or use cornstarch instead)
2 Tbsp. finely chopped candied ginger
1/2 cup finely crushed gingersnaps
2 Tbsp. cold, unsalted butter, cut into small slivers
Topping:
1 egg yolk
1 Tbsp. water
2 tsp. coarse sugar
2 Tbsp. redcurrant jelly, melted
method
Prepare crust: Whisk together sour cream and ice water in a bowl. Set aside.
In a food processor, pulse the flour, cornmeal, sugar, lemon zest and salt just until blended. Sprinkle the butter over the flour mixture and pulse just until mixture resembles fine crumbs. and a few larger pieces. Drizzle with sour cream mixture and process just until the dough starts to clump together. Add up to 1 Tbsp. more ice water if dough appears too dry. Do not let form a ball. Remove and press together into a disc. Wrap in plastic wrap and chill in refrigerator for at least 2 hours and up to 3 days.
Line a baking sheet with parchment paper. Preheat oven to 400° F.
In a bowl, toss together rhubarb, sugar, tapioca starch and candied ginger.
Transfer the dough to a lightly floured work surface and using a floured rolling pin, roll out pastry into a 17 inch circle, leaving the edges ragged. Transfer to the prepared baking sheet. Sprinkle with gingersnaps, leaving a 4-inch border uncovered. Spoon filling over gingersnaps. Dot with butter; fold up pastry over filling, allowing the dough to pleat as you life it up and work your way around the pie.
Whisk egg yolk with water; brush over pastry. Sprinkle with sugar.
Bake in the bottom third of a 400° F. oven for 40-45 minutes or until filling is bubbly and crust is golden. Let cool on rack. Brush filling with redcurrant jelly.
Best served warm on the day it is baked. Lovely with your favourite vanilla ice cream.
Spring 2008 Food & Drink Magazine LCBO
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Rhubarb Black Raspberry Galettes
ingredients
2 cups all purpose flour
1/2 cup cornmeal
1 Tbsp. granulated sugar
1/2 tsp. salt
1 cup cold unsalted butter, cubed
3 Tbsp. sour cream
1/2 cup ice water (approx.)
Filling:
1 cup granulated sugar
3 Tbsp. cornstarch
5 cups sliced fresh rhubarb
1 1/2 cups black or red raspberries
1 Tbsp. lemon juice
1/2 cup dry bread crumbs
2 Tbsp. butter, softened
Glaze:
1 egg yolk
method
In bowl, mix together flour, cornmeal, sugar and salt. Using pastry blender or 2 knives, cut in butter until in large crumbs. In glass measure, whisk sour cream with water, drizzle over flour mixture, tossing with fork until dough comes together and adding up to 1 Tbsp. more water if necessary. Divide into 6 pieces. Shape each into disc. Wrap each in plastic wrap and refrigerate for 30 minutes or until chilled (Make ahead: Refrigerate for up to 24 hours).
Filling: Remove 2 Tbsp. of the sugar and set aside for sprinkling over galettes. Whisk remaining sugar with cornstarch. Set aside.
In large bowl, toss together sliced rhubarb, berries, lemon juice and cornstarch mixture.
On lightly floured surface, roll out each disc of pastry to 8-1/2 inch circle, leaving edge ragged. Arrange 3 galletes each on 2 large parchment paper lined baking sheets.
Sprinkle centre of each with bread crumbs. Spoon 1 cup rhubarb mixture over top. Dot with 1 tsp butter. Lift pastry up over filling to form about 5-inch circle , letting pastry fall naturally into folds around edge, leaving centre uncovered. (Make ahead: cover and refrigerate up to 24 hours).
Glaze: Beat egg yolk with 1 Tbsp. water. Brush over pastry. Sprinkle with reserved sugar.
Bake in top and bottom thirds of 425° for 10 minutes. Switch pan positions and bake for another 15 minutes or until filling is bubbly and crust in golden. Leave to cool on rack for 15 minutes.
For best results, eat cooked galettes the same day they are cooked.
Canadian Living Magazine June 2008
http://www.fortysomething.ca/2008/03/rustic_rhubarb_tart.php