Raspberry-Rhubarb Tart

Raspberry-Rhubarb Tart
Photo by Christopher Baker

Ingredients

  • Whipped cream or vanilla ice cream, for serving (optional)
  • ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces
  • 2 cups all-purpose flour, plus more for the work surface
  • 2 cups all-purpose flour, plus more for the work surface
  • 1 cup plus 2 tablespoons granulated sugar
  • 14 tablespoons unsalted butter, chilled and cut into small pieces
  • 1 cup plus 2 tablespoons granulated sugar
  • + 35 more ingredients
    • 2 cups all-purpose flour, plus more for the work surface
    • 14 tablespoons unsalted butter, chilled and cut into small pieces
    • 12 ounces fresh raspberries
    • 2 cups all-purpose flour, plus more for the work surface
    • ¼ teaspoon kosher salt
    • 12 ounces fresh raspberries
    • 14 tablespoons unsalted butter, chilled and cut into small pieces
    • 2 cups all-purpose flour, plus more for the work surface
    • 14 tablespoons unsalted butter, chilled and cut into small pieces
    • ¼ teaspoon kosher salt
    • Whipped cream or vanilla ice cream, for serving (optional)
    • 2 cups all-purpose flour, plus more for the work surface
    • ¼ teaspoon kosher salt
    • 1 cup plus 2 tablespoons granulated sugar
    • ¼ teaspoon kosher salt
    • 1 cup plus 2 tablespoons granulated sugar
    • 12 ounces fresh raspberries
    • ¼ teaspoon kosher salt
    • 12 ounces fresh raspberries
    • ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces
    • ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces
    • 14 tablespoons unsalted butter, chilled and cut into small pieces
    • 14 tablespoons unsalted butter, chilled and cut into small pieces
    • Whipped cream or vanilla ice cream, for serving (optional)
    • ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces
    • 1 cup plus 2 tablespoons granulated sugar
    • ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces
    • ¼ teaspoon kosher salt
    • ¾ pound fresh rhubarb, trimmed and cut into 1-inch pieces
    • 12 ounces fresh raspberries
    • 12 ounces fresh raspberries
    • Whipped cream or vanilla ice cream, for serving (optional)
    • Whipped cream or vanilla ice cream, for serving (optional)
    • Whipped cream or vanilla ice cream, for serving (optional)
    • 1 cup plus 2 tablespoons granulated sugar

Heat oven to 400° F. In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to...

View full recipe at My Recipes

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