Rhubarb Tart
Ingredients
Tart Crust
-
1½
cups
all-purpose flour
-
⅓
cup
buckwheat flour (or rye or whole wheat flour)
-
1
tablespoon
sugar
-
1
teaspoon
sea salt
-
8
ounces
cold unsalted butter
-
7–8
tablespoons
cold water
Tart Filling
-
1
pound
rhubarb
-
¾
cup
sugar
-
½
teaspoon
sea salt
-
1
tablespoon
cornstarch
-
1
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
1
teaspoon
cardamom
-
1
teaspoon
vanilla
-
to taste
coarse sugar for sprinkling
Instructions
- Combine flour, sugar, and salt for the crust, then cut in cold butter until pea-sized.
- Add cold water gradually until the dough forms, then chill for 30 minutes.
- Preheat the oven to 400°F and place a metal sheet pan inside.
- Toss rhubarb with sugar, salt, cornstarch, lemon zest, lemon juice, cardamom, and vanilla for the filling.
- Roll out the dough into a rectangle and transfer it onto parchment paper.
- Arrange the rhubarb in rows on the dough, leaving a border, and fold the edges over.
- Chill the assembled tart for 30 minutes, then transfer to the hot sheet pan.
- Bake at 375°F for 40-50 minutes until golden and bubbling.
- Let the tart sit for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
402
Total fat
23.4g
Total carbohydrates
45.8g
Total protein
3.9g
Sodium
297.6mg
Cholesterol
60.7mg
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