Hello All. There's a bit of a theme to some of my recent posts - they all seem to centre around rhubarb! Rhubarb is a pretty fantastic vegetable that is so unique that it was brought to court in the USA (yes to a court of law), in order to "officially" change its status to fruit. You know you're special when you fit into not just one, but two food categories.
Last week, I posted a recipe for my version of a Rhubarb Frangipane Tart (recipe here). I just had to try to create one of the stunning geometric tarts floating around online. Mine was more rustic than stunning, but tasty none the less! This week, with more rhubarb in the fridge I am baking my go-to Alsatian Fruit tart.
An Alsatian Fruit Tart is a custard-based tart with raw fruit baked right in the custard. It is common in the French region of Alsace. Alsace is heavily influenced by its Swiss and German neighbours, which are in some areas no more than a tram ride away. Alsace is a mountainous region of France with heavy fruit production (and great skiing).
The versatility of a baked custard-style tart originating in this fruit producing region makes sense, as the recipe is such that you can add whichever variety of fruit is in season. In the spring, I love rhubarb in this tart, in the summer, stone fruit and in the fall, my very favourite addition is tart apple.
If you only have one go-to tart in your repertoire, this is the tart as it can be used year round and complements any fruit.
I hope you enjoy my Rhubarb Alsatian Tart. Let me know what you think in the comments below or post a picture to #mykuratedlife on Instagram.
Take care,
Krista
Alsatian RhubarbTart
makes 1 - 8"X10" rectangular fluted tart
Ingredients
For the Pâte Brisée (short crust pie dough adapted from here)
1 1/4 to 1 1/2 cups all-purpose flour + more for rolling
1 teaspoon salt
2 teaspoons sugar (for a sweet pastry)
1 stick (8 tablespoons) unsalted butter, cut into small cubes
2-4 tablespoons chilled water (this will vary according to how dry your dough is and the weather)
For the Custard Filling (adapted from here)
2 eggs + 1 yolk, room temperature
1 cup cream (or 1/2 cup cream & 1/2 cup milk to lighten the custard), room temperature
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
For the Rhubarb
4 -6 small to medium stalks of rhubarb, washed and cut into 2-3" pieces (the length will vary depending on your design)
1 tablespoon sugar
1 tablespoon lemon juice + zest of 1 lemon
Method
In the bowl of a food processor add the flour, salt and sugar and pulse until wellcombined. Add half of the butter cubes and pulse again until starting to combine. Repeat with remaining butter cubes. The mixture should look mealy. Add 1 tablespoon of chilled water at a time and pulse a few times. After 2 tablespoons, only add a few drops of water at a time as needed. The dough should start to pull together and combine. To test doneness, pick up a bit of the mixture and pinch it. If the dough stays together, it's ready. If it falls apart, add another few drops of water, pulse and test again. Remove the dough onto a lightly floured surface and work to combine with hands. Quickly form dough into a disk (you don't want to melt the butter), wrap in plastic wrap and allow it to cool in the refrigerator for 1 hour.
Pre-heat oven to 350 degrees F.
In a medium-sized bowl, add the rhubarb, sugar, lemon juice and zest. Mix to combine. Set aside until ready to use.
Once the pâte brisée has chilled, roll out dough into a rectangular shape on a lightly floured surface. Transfer dough to the tart pan. Ensure sides are pushed into the pan and there are no holes. Let dough chill in the freezer for 15-30 minutes. Remove and dock (poke holes with a fork) dough all over bottom and sides. Fill dough with pie weights (ceramic, rice or beans) and bake for 10 minutes, then remove pie weights and bake for 5 more minutes until shell is just golden coloured.
While tart shell is baking, make custard filling. In a small bowl add eggs and cream (or cream and milk mixture). Whisk until light and frothy. Add sugar, salt and vanilla and whisk until combined.
Once tart shell is blind baked, you can proceed one of two ways:
1. If making a design with the rhubarb, pour custard filling into the shell evening it out with a spatula. Top with rhubarb mixture pieces.
2. If not making a pattern, or using different fruit, place fruit on the par-cooked tart shell in the desired manner, then pour custard filling over-top.
Bake tart for 45 -50 minutes or until the filling is set, the top is golden brown and the fruit is cooked through.
Recipe Notes:
The custard-like filling does tend to puff up and engulf the rhubarb (or fruit) pieces - make sure you take photos of your first patterns before you bake. If you use a circular or different sized tart tin, make sure you only fill the par-baked shell 1/2 - 2/3rds full.
In Alsace, this recipe is also adapted for savoury tarts and is quite commonly cooked with Onions. I highly recommend trying a savoury version as well - make sure to omit all sugar except for 1/2 teaspoon from pâte brisée recipe and reduce sugar in custard filling with onions.
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