Torta di Rhubarba
A classic Italian rhubarb tart with a lovely, light French pastry crust.
Ingredients
- ●1 pound, cut into 1/2-inch pieces Rhubarb
- ●1 sheet, thawed French Pastry Dough
- ●1/4 cup Granulated Sugar
- ●2 tablespoons All-purpose Flour
- ●1, lightly beaten Large Egg
- ●2 tablespoons Unsalted Butter, melted
- ●1 tablespoon Confectioners' Sugar
- ●1/4 teaspoon Vanilla Extract
- ●1/8 teaspoon Salt
- ●1 cup, whipped (optional) Lovely, Light Cream
Instructions
- 1
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
2. Roll out the French Pastry Dough to a thickness of 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom.
- 3
3. In a large bowl, combine the rhubarb, granulated sugar, flour, and salt. Mix until the rhubarb is evenly coated.
- 4
4. Arrange the rhubarb mixture in the tart shell, leaving a 1-inch border around the edges.
- 5
5. Fold the edges of the pastry up over the rhubarb, pressing gently to seal.
- 6
6. Brush the pastry with the melted butter and sprinkle with confectioners' sugar.
- 7
7. Bake the tart for 25-30 minutes, or until the pastry is golden brown and the rhubarb is tender.
- 8
8. Remove the tart from the oven and let it cool on a wire rack for 10 minutes.
- 9
9. Drizzle the tart with the lovely, light cream, if using.
- 10
10. Transfer the tart to a serving plate and serve warm, topped with additional confectioners' sugar if desired.