Sense of Home Kitchen
~Sense of Home Kitchen~
The crust used for this tart was adapted from a Gourmet magazine tart crust recipe. They describe it as an Italian pastry called pasta frolla. The texture of the dough is more like cookie dough than pastry and the rustic, unwoven lattice crust is easy to assemble.
Makes 8 servings
1 1/2 sticks (3/4 cup) butter, softened
1/3 cup sugar
1 large egg, lightly beaten, divided
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons finely grated fresh orange zest
4 cups diced (1/2-inch) fresh rhubarb
1 1/3 cups sugar
1/3 cup all-purpose flour
2 tablespoons butter
Vanilla ice cream or whipped cream
For Pastry Dough:
Beat together butter and sugar until pale and fluffy. Reserve 1 tablespoon beaten egg, chilled, for egg wash and beat remaining egg into butter mixture, then add vanilla, beating well. Mix flour, salt and orange zest in a separate bowl and gradually add to the butter mixture, mixing until dough starts to form a ball. Finish by hand, patting into a ball.
Halve dough and form each half into a 5- to 6-inch disk. Wrap disks in plastic wrap and chill in the refrigerator until firm, at least 20 minutes.
Mix rhubarb, sugar, and flour. Set aside.
Assemble and Bake:
Roll out 1 piece of dough (leaving the other disc in the refrigerator) between 2 sheets of wax paper into a 12-inch round. Remove top sheet of paper and invert dough into a tart pan with removable rim (or springform pan in the the absence of a tart pan with removable rim). Pat to smooth in any cracked or broken areas. Trim overhang to 1/2 inch and fold inward, then press against side of pan to reinforce edge (if using a springform pan, pat crust up the side approximately 1-inch). Chill tart shell. Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 1-inch wide strips and slide dough, still on wax paper, onto baking sheet. Chill strips until firm, about 5 minutes.
Put a foil-lined large baking sheet in the middle of the oven and preheat oven to 375° (if using a springform pan the baking sheet will not be necessary as the filling will not bubble over).
Spread filling in chilled tart shell and dot with the 2 tablespoons of butter. Arrange strips across filling, pressing ends onto edge of tart shell. Arrange remaining strips diagonally across first strips to form a lattice with diamond-shaped spaces. Trim edges of all strips flush with crust sides. Brush lattice top with reserved beaten egg.
Bake tart in pan on baking sheet in oven until pastry is golden and filling is bubbling, about 50 to 55 minutes. If lattice and edges look too brown after 30 minutes, loosely cover with foil. Cool tart completely in pan on a rack, 1 1/2 to 2 hours, to allow juices to thicken.
Serve at room temperature with or without optional toppings.
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