Rhubarb Tart ~ Shortbread Cookie Crust
As summer fruits are still ripening, taste the marvelous, special flavor of Rhubarb in this easy to make (promise!) fruit tart
Ingredients
Instructions
Rhubarb Compote Filling:
Cut the rhubarb into 3/4 ” pieces on an angle. You will have about 4 cups.
In a non-reactive 2 quart pot, add 3 cups of rhubarb with 2/3 cups of sugar.
Bring to a boil, stirring, then cover and reduce the heat to low. Cook until the rhubarb has softened, (they will let go of their juices, no need to add water) about 10 minutes. Add the remaining cup of rhubarb, 1 T. remaining sugar and the orange rind.
Cook for about 8 minutes, or until the last rhubarb added has softened, yet a little firm. Remove from heat.
The compote is ready to use*. Cool before adding to tart dough.
To make tarts:
Place parchment paper on one rimmed baking pan.
For 4 tarts, cut the dough into 4 even pieces. Roll the dough with a little flour into 7 ” circles. Add all to the pan, evenly spacing.
Add 1/4 cup of compote into the center of each. Bring up the edges to inclose the filling, slightly folding over to make an edge (see photos.)
Brush the edges with a egg wash if desired (egg yolk with milk or cream) and sprinkle with course sugar.
Place in the freezer for one hour.
Preheat the oven to 375 degrees. Add the tarts, bake until the dough is golden and crisp, about 35 minutes. You can carefully check the tarts for doneness by lifting gently with a large metal spatula.
Add a few berries to the tart if you desire – take out of the oven when almost done, when they seem to have 5 more minutes to bake.
Top with a few blackberries and raspberries, sprinkle with a little sugar over the berries, continue to bake 5 more minutes.
* Will have a little compote left over – makes a wonderful topping for yogurt and ice cream!
This recipe may not be reproduced without the consent of its author, Karen Sheer.
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