So the other night I was asked to bring a dessert to a friend’s for dinner. Thinking of what’s in season right now, I remembered seeing rhubarb in the grocery store last time I was there. Oh sweet and tart and beautifully colored rhubarb, how I love it. After scouring the web for what to do with it, I found this recipe from Martha Stewart…mmmmmmm:
1 1/2 pounds trimmed rhubarb, cut into 1/4-inch pieces (about 5 1/2 cups)
1/2 pound (about 1 pint) raspberries
1 cup all-purpose flour, plus more for work surface
2 cups sugar, plus more for sprinkling
1 Recipe Pate Brisee
- Combine rhubarb, berries, 1/2 cup flour, and sugar in a medium bowl; set aside.
- Divide dough evenly into 8 pieces. On a lightly floured surface, roll out each piece of dough into a rough circle about 7 inches in diameter and 1/8 inch thick. Chill dough until just cold and easy to work with, about 30 minutes.
- Spoon 1 tablespoon flour in the center of each unbaked shell. Cover with about 1/2 cup rhubarb mixture, spreading the mixture out to about 1 inch from edge of shell. Fold edges of the shells over the rhubarb filling, leaving the tarts open in the center; gently brush between the folds with water, and press gently on folds so that the dough adheres together. Transfer tarts to two parchment-lined baking sheets, arranging them so that they are several inches apart. Return to the refrigerator to chill at least 30 minutes.
- Preheat oven to 400 degrees. Remove the tarts from the refrigerator, brush them with water, and sprinkle with sugar. Place in oven to bake until the crust is golden brown, about 30 minutes, rotating pans halfway through. Reduce heat to 350 degrees, and continue to bake until the juices are bubbly and just starting to run out from center of each tartlet, 10 to 12 minutes more, rotating pans as needed. Transfer immediately to a wire rack, and let cool before serving.
For the Pate Brisee:
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut into pieces
1/4 to 1/2 cup ice water
- Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.
- Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.