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Rhubarb Tart

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
160 min
SERVINGS
8 servings
Dessert
Rhubarb Tart
Ingredients
  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 2 teaspoons white sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup cold unsalted butter, cubed
  • 1/4 cup ice cold water
  • 1 1/4 pounds fresh rhubarb
  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon grated orange zest
  • 1 large egg
  • 1 tablespoon water
  • 2 teaspoons turbinado sugar
Instructions
1
Gather all necessary ingredients and materials beforehand.
2
Create the Crust: Combine flour, white sugar, and salt in a large mixing bowl.
3
Add the butter to the mixture; use your fingers or a pastry blender to work it into the flour until the butter pieces are no larger than a dime.
4
Gradually pour in ice-cold water over the flour and butter mixture, gently combining until there are no dry spots left and the mixture resembles a shaggy dough.
5
Shape the dough into a rectangular block and cover it with plastic wrap. Refrigerate for at least 1 hour to allow the dough to firm up.
6
Preheat your oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet on the center rack of your oven. Line another baking sheet with parchment paper.
7
Dust a work surface lightly with flour and roll out the dough into a large rectangle, about 12x16 inches. To prevent sticking, constantly turn and move the dough as you roll it out.
8
Transfer the rolled-out dough to the prepared baking sheet and refrigerate for 15 minutes.
9
Prepare the Filling: Cut rhubarb stalks in half lengthwise and cut them into 8-inch pieces. Combine the rhubarb pieces, white sugar, cornstarch, vanilla, cardamom, and orange zest in a large bowl; mix well.
10
Allow the filling mixture to stand for 5 minutes, allowing the flavors to meld together.
11
Remove the dough from the refrigerator and place it on a flat surface. Arrange the rhubarb mixture in an even layer, leaving a 2-inch border around the edges.
12
Fold the edges of the dough towards the center, overlapping some of the filling with the dough. Press the pleats firmly to seal the edges.
13
In a small bowl, whisk together the egg and tap water. Brush the dough with the egg wash and sprinkle with turbinado sugar.
14
Refrigerate for 15 minutes to allow the dough to firm up again.
15
Carefully remove the baking sheet from the oven and transfer the galette, parchment paper, and any excess sugar to the preheated baking sheet.
16
Bake in the preheated oven until the crust is golden and the rhubarb is softened, taking 30 to 40 minutes.
17
Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool for 15 minutes before serving. Serve warm with ice cream, if desired.