I don't post things that I don't think I'd like. All of my recipes posted are either ones I've tried or ones that I want to try. I have some of the most amazing friends a girl could ask for, and a family that is just as great.
#RHUBARB TART RECIPE TV#
I love to watch tv & movies, go out with friends, read, write letters and spend time with my husband & family. It's just my husband and I so I can't do all the cooking I would like though. I've really gotten into it more in the past few years. I've loved cooking and baking for as long as I can remember. Congrats on your Wk 11 Football Pool win & thx for sharing this recipe w/us. I served it w/frozen vanilla yoghurt & got heaps of praise. It was done in the time stated, but IMO was a bit dry, a bit more tart than I prefer & would benefit from a smaller dice of the rhubarb vs the lrg chunks. I used the greater amt of water as allowed & made 2 chgs ~ I did without the crystallized ginger as there was none at our grocery store & my raspberries turned out to be strawberries, so I did what I had to do & used them.
The dough is very easy to work with, formed the rustic edges easily, did not let a drop of filling escape & tastes great. I rolled the tart dough on floured parchment paper, laid my acrylic baking sheet over it & flipped it over so it was ready to assemble on my oven rack. The mechanics were a bit scary for me, but I made them easy. This was so much fun for me to make, mainly because I took a big leap outside my comfort zone & had such a good outcome for our annual Post-Thanksgiving dinner party last nite. With a spatula, slide tart onto wire rack to cool completely. Let tart cool on pan on wire rack 15 minutes. Bake 25 to 30 minutes longer, or until crust is brown and filling is bubbly. Brush dough with water and sprinkle sugar-zest mixture over dough and filling. Fold edge of dough up onto filling, pleating dough and pressing any cracks. Spoon filling onto dough circle, leaving a 2-inch border of dough uncovered. Gently stir raspberries and ginger into rhubarb mixture.Drape dough over rolling pin and transfer to baking sheet. On a lightly floured surface, with a floured rolling pin, roll dough into a 13-inch circle, pressing any cracks together at edges. Line a large baking sheet with parchment paper. In a small cup, combine the remaining 2 Tablespoon sugar and the remaining 3/4 teaspoon grated zest. Let stand 25 minutes, stirring occasionally. Filling: In a large bowl, toss rhubarb, 1/2 cup of the sugar, cornstarch, and 1/2 teaspoon of the grated orange zest until combined.(If dough is dry, add the remaining water.) Gather dough into a ball press into a disc and wrap in plastic wrap. Pour 3 Tablespoon of the water over top of crumbs and pulse just until dough begins to come together. Add butter pulse until coarse crumbs form. Crust: In a food processor, combine flour, sugar, and salt.
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