Simple Rustic Rhubarb Tart
Yesterday I ran out to the over grown rhubarb patch to thin it out a wee bit.
I was met with a zealous plant that seemed to think itself quite smart that it had doubled its size since I last went to visit it.
I had a bit of pastry in the freezer so I pulled it out ..
pulled out a few thick stalks of rhubarb ..
chopped them up and voila .. .
rustic rhubarb tart
for my guests.
Follow the recipe for easy pastry from the Pear Custard Pie recipe that I posted last fall.
Click here for that.
I rolled out the pastry to fit into a tart pan that has a removable bottom.
Oh I love those removable bottoms.
Then .. .
I chopped enough rhubarb to make 6 cups chopped.
Stir in 1 cup of sugar .. .
a scant 1/4 cup flour ..
Put the filling into the crust ..
fold the edge of the crust over to cover the edges about 1 inch.
Roughly trim the crust . .
Brush a little fresh heavy cream over the edge of the crust and sprinkle a wee bit of sugar on.
Bake the tart at 375 for about 40 minutes.
The filling should be bubbling a bit.
If you like, you can drizzle a little melted jelly over the tart filling after it comes out of the oven to give it a bit of a shine.
Don't forget to have a scoop of vanilla ice cream on hand.
Have a wonderful day my friends. .. .
I'm off to entertain .. .