Rhubarb Tart

Cut this rectangular tart into pretty triangles!

Hot out of the oven with a beautifully 

browned crust and soft pink rhubarb.

Once crust is in pan, measure the interior distance

before cutting your rhubarb, so that you get 

perfect length pieces of fruit.

Rhubarb is in season for such a short time, I am always
looking for fun ways to use it.
Finding a great selection at the Santa Monica Farmer's Market,
I decided to purchase some to bring home, and experiment
on altering some recipes.

This tart is an adapted version of the
Rhubarb Galettes with Hazelnut Frangipane.
It is the same dough but formed into the rectangular tart pan.
Of course, there will be excess, which can be used for
some other delicious treat.
Only about half the frangipane goes into the tart pan.
Once you have chilled or frozen the dough prior to baking
you can carefully measure the interior space without disturbing
the dough, so you know how to cut your rhubarb.
Add these lengths of rhubarb to a bowl
along with the sugar and orange zest.

Once ready to assemble, spread your frangipane,
and carefully add the lengths of rhubarb.

Bake at 350 degress for 40-45 minutes or until nicely browned and
the frangipane has puffed.

As Always,

ENJOY!

Recipe adapted from: Bon Appetit

featured on my blog, April 21, 2016

Ingredients

Galette Dough

• 2¾ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1¾ teaspoons kosher salt
• 1¼ cups (2½ sticks) chilled unsalted butter, cut into pieces

Filling And Assembly

• ¾ cup raw skin-on hazelnuts
• ⅓ cup plus ¼ cup granulated sugar
• 4 tablespoons (½ stick) unsalted butter, room temperature
• 2 tablespoons buckwheat flour
• ½ teaspoon rye whiskey or vanilla extract
• ¼ teaspoon kosher salt
• 2 large eggs
• 1½ pounds rhubarb, halved lengthwise, cut into 2½-inch pieces
• 1 tablespoon finely grated orange zest
• 3 tablespoons fresh orange juice
• All-purpose flour (for surface)
• ½ cup demerara sugar
• 1 tablespoon aniseed
• 
  

Preparation

Galette Dough

• Pulse flour, granulated sugar, and salt in a food processor to combine. Add butter and process until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle ⅓ cup ice water over. Gently mix with your hands until a shaggy dough forms.
• Turn out dough onto a lightly floured surface and knead once or twice, pressing to incorporate any dry bits of flour. Divide dough into 2 pieces and flatten each into about a 1"-thick disk. Wrap in plastic wrap; chill at least 1 hour.
• Do Ahead: Dough can be made 2 days ahead. Keep chilled, or freeze 1 month.

Filling And Assembly

• Preheat oven to 350°. Process hazelnuts and ⅓ cup granulated sugar in a food processor to a fine paste, about 3 minutes. Add butter, buckwheat flour, rye, salt, and 1 egg and pulse until smooth; set frangipane aside.
• Toss rhubarb, orange zest and juice, and remaining ¼ cup granulated sugar in a medium bowl. Let sit, tossing occasionally, 10 minutes.
• • Whisk remaining egg in a bowl with 1 tsp. water. Divide each disk of dough into 4 pieces. Roll out a piece of dough on a lightly floured surface to make a 5" round. Spread with about 1 ½ Tbsp. reserved frangipane, leaving a 1" border. Brush border with egg wash. Top frangipane with some rhubarb; fold edges of dough up and over rhubarb, overlapping slightly. Brush dough with egg wash. Repeat process to make 7 more galettes. Transfer to parchment-lined baking sheets.
  • Sprinkle galettes with demerara sugar and aniseed and bake, rotating once, until crust is golden brown and rhubarb is soft, 30–40 minutes. Let cool on a wire rack.