Saturday, June 18, 2016

A just rhubarb tart for captain jack...

I went strawberry picking...knowing my dad loves strawberry rhubarb pie. Did I use the strawberries? Nope ( don't fret a recipe or two will be posted with them) . When getting ready to bake I remembered last time I made a strawberry rhubarb pie he might have asked why I have never just made a plain rhubarb here you go captain jack happy Father's Day. (I do not have a pie pan at my new apartment so it turned into a tart) 

Ingredients for the tart crust:
2 cups of ap flour 
1/2 cup powdered sugar
pinch of salt
3/4 C chopped butter
Splash (about 1 tsp of vanilla)

Directions for the crust: 
Preheat oven to 350
1. Wisk the flour, sugar and salt in a medium/ large mixing bowl.
2.  Add in the chopped butter. Mix together with hands until the mixture is pea sized or mirrors breadcrumbs. 
3. Add in 1 teaspoon of water and a splash of vanilla. Continue to mix with hands until mixture forms a ball. 
4. Press gently into a tart pan. Prick crust with a fork to prevent bubbling.
5. Bake for 20 minutes at 350 or until light brown on top. 
*I saved about 2 golf ball sized amount of dough to put on top. 

While crust is baking prepare filling! 

Ingredients for filling: 

5/6 stalks of sliced/chopped/shredded  rhubarb (about 5 cups) 
1 Cup white sugar
1 and 1/2 T of cornstarch 
Juice from 1/4 an orange 

Directions for filling: 
1. Chop/slice/shred the rhubarb....make them all different sizes! 
2. Add all ingredients into a mixing bowl and mix together with your hands. 
3. Place in fridge while the crust is still baking. 

When crust is done: 

Preheat oven to 425

1. Remove crust from oven. 
2. Add the filling into the creative!  (I also placed that saved dough at this point too)

3. Bake at 425 for 15 minutes.
4. Take tart out and reduce the heat to 350 

5. Once at 350 bake for another 40-45 minutes or until the rhubarb is cooked. 

6. Let cool and enjoy with some homemade whipped cream and ice cream!

Recipe for crust and filling adapted from: