Rustic rhubarb tart recipe, easy to make, perfect for spring. Slice rhubarb with candied ginger and sugar filling in an unstructured butter-crust.
- 1 recipe pâte brisée pie crust
- 3 cups of rhubarb stalks (about 4 stalks), cut into 1/4-inch slices (green leaves discarded)
- 3/4 cup of sugar
- 2 tablespoons of flour
- Zest of one orange
- 2 tablespoons of minced candied ginger
- 1 teaspoon of vanilla extract
- 1 tablespoon butter
1 In a bowl combine the rhubarb, sugar, flour, orange zest, flour, vanilla, and ginger and allow to macerate for 15 minutes.
2 Preheat the oven to 375°F.
3 Roll out the dough: If you are using homemade chilled pie dough, remove it from the refrigerator to let stand for 10 minutes before rolling out.
Lightly flour a clean surface and roll out the pie dough to a 13-inch round of even thickness. Place rolled-out pie dough in the center of a small-rimmed, lightly buttered baking sheet.
4 Mound rhubarb mixture in center of dough: Use a slotted spoon to lift up the rhubarb mixture, leaving the excess liquid behind, and place the rhubarb mixture in the center of the pie dough round, leaving a border of 2 inches on all sides.
Dot the mound of rhubarb with butter.
5 Fold the edges of the pie crust up and over so that circle of the filling is visible.
6 Bake: Place in the middle rack of the oven. Bake at 375°F for 35-40 minutes. The crust should be slightly browned and the filling slightly bubbly.
7 Cool: Cool on a rack for at least half an hour. Serve.