People either love or hate rhubarb!
Our family falls into the love rhubarb category, and the minions anxiously await the first harvest of this tart vegetable (not a fruit at all, being a stalk!)
We consumed our first rhubarb pie Sunday night. My rhubarb patch went from barely a leaf to harvestable in something like 3 weeks -- I need to download pictures from the camera for proof -- but it just amazes me every year how quickly spring progresses here in Alaska!
On to the recipe, which is from Paula Peck's The Art of Fine Baking, which has a strong European influence.
rich tart pastry (recipe below)
1 egg beaten w/ 1 T milk for eggwash
2 T cinnamon sugar
1 c ground walnuts, hazelnuts or pecans
3 T flour
1 c sugar
3-4 c diced rhubarb
1/2 c glaze (currant or other jam, thinned with cognac or other liquor or water)-optional.
Line 9 inch pie shell with pastry, saving trimmings for lattice crust. Chill or freeze for 1 hr.
Prepare rhubarb filling: mix with flour and sugar.
Prepare lattice crust: roll out and cut into strips, brush w/ eggwash and sprinkle w/ cinnamon sugar.
Assembly: press ground nuts into bottom of pastry shell, fill with rhubarb mix, then make lattice crust on top.
Place tart on lowest rack of preheated oven (350F) and bake 1 hr and 15 minutes (use a crust protector ring if you have it). If necessary, raise tart to higher level (removing crust protector) during last 15 minutes for browning.
While tart is still hot, brush currant glace over rhubarb filling where it shows thru lattice.
Rich Pastry Tart
2 c sifted flour
3 T sugar
3/4 c butter
1/2 t salt
2 t grated lemon rind
3 hard-boiled egg yolks, mashed
2 raw egg yolks
this is the original recipe given, but I increased it as follows to use with bigger pieshell and have plenty for the lattice:
3 c flour
1/4 c sugar
1 c butter
3 hard-boiled egg yolks
1 egg + cold water, as needed
Instead of mixing it all by hand as instructed, I use my Cuisinard, processing butter and hard egg yolks until crumbly before adding liquids.
Then I roll it out between 2 sheets of wax paper and refrigerate until needed. OK to make several days ahead (wrap tightly to prevent drying out). This tart pastry can also be pre-baked for custard pies, etc.