Rhubarb Tart With Brown Butter Streusel

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READY IN: 3hrs 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • CRUST
  • 1 12
    cups flour
  • 3
    tablespoons sugar
  • 14
    teaspoon salt
  • 12
    cup cold butter, cut into small pieces (place the butter pieces in the freezer for aboyt 6 minutes before processing)
  • 1
    large egg yolk
  • 3 -4
    tablespoons whipping cream, unwhipped
  • STREUSEL
  • 9
    tablespoons cold butter, cut into small pieces
  • 34
    cup almonds
  • 34
    cup brown sugar, packed
  • 1
    teaspoon cinnamon
  • 34
    cup flour
  • RHUBARB FILLING
  • 5
    cups rhubarb (about 2-1/2 pounds and cut into 1/2-inch slices)
  • 1 14
    cups sugar
  • 12
    cup flour
  • 1
    teaspoon grated lemon zest
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DIRECTIONS

  • Prepare a 10-inch tart pan with removable sides.
  • To make the crust: blend flour, sugar and salt in a food processor for 5 seconds using on/off turns.
  • Add in the cold butter and process until the texture of coarse meal.
  • Add in the egg yolk and 3 tablespoons whipping cream; blend until moist clumps form, adding in more cream if the dough seems too dry.
  • Gather dough into a ball.
  • Press enough dough into the tart pan with the removable bottom to make a 1/4-inch thick crust.
  • Pierce crust all over with a fork.
  • Place in the refrigerator and chill for two hours (this can be made up to a day ahead, covered and refrigerated).
  • For the streusel: (this can also be made a day ahead along with the crust) cook butter in a large skillet over medium heat until golden, stirring often (about 5 minutes).
  • Remove from heat.
  • Mix in almonds, sugar and cinnamon.
  • Add in flour and stir until moist clumps form; cool completely, bring down to room temperature and refrigerate if you are making this a day ahead.
  • If you are making this a day ahead, cover and refrigerate.
  • For the filling: set oven to 375 degrees.
  • In a bowl toss the rhurbarb, flour, sugar and lemon zest.
  • Let stand for about 15 minutes, stirring occasionally, or until the filling looks moist.
  • Bake the chilled crust until golden brown about 20 minutes (pressing down with a fork if the crust starts to bubble up).
  • Remove from oven and reduce temperature to 350 degrees.
  • Spoon the rhurbarb filling into the warmed crust.
  • Crumble the streusel over the filling.
  • Bake for about 50-60 minutes, or until the streusel is crisp and brown and the filling is bubbly.
  • Cool tart on a rack for 30 minutes.
  • Serve warm or at room temperature.
  • Delicious!
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