There is something about rhubarb pie that reminds me of the cottage. This tart is sweet, savory, and tart all in one bite. This recipe does not require any fancy tools, refrigeration or resting time... it doesn't even require a rolling pin!
INGREDIENTS
FOR THE DOUGH
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon sugar
1/2 cup olive oil
2 tbsp whole milk
1/2 teaspoon almond extract
1lb rhubarb, halved and cute into 4'' pieces
FOR THE CRUMBLE
2 tbsps all-purpose flour
3/4 cup sugar
2 tbsps cold, unsalted butter
1/4 tsp almond extract
DIRECTIONS
STEP 1
Preheat oven to 425 degrees; combine dry dough ingredients (flour, salt and sugar). In a small mixing bowl, whisk together wet ingredients (oil, milk, and almond extract). Pour the liquid mixture and mix gently with a fork, just enough to dampen. DO NOT OVERWORK
STEP 2
Transfer the dough to a 9-inch tart pan and use hands to even out the dough, covering the bottom of the pan and pushing the sides to meet the edge. The dough should be 1/8'' thick.
STEP 3
In a bowl, combine the crumble ingredients (sugar, flour, salt, extract, butter). Use your fingers to pinch the butter into the dry ingredients until crumbly.
STEP 4
Arrange the rhubarb pieces so that they overlap in a circle over the pastry dough. Sprinkle crumble mixture over the top generously. Bake for 35 to 45 minutes or until pastry is golden and thick bubbles form at the top. Coolon an oven rack. You can serve either warm or at room temperature with a spoon full of whipped cream.
ENJOY!
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