Raspberry Rhubarb Tart
Two rectangle raspberry rhubarb tarts made "speed scratch" with prepared pastry dough, ripe rhubarb, fresh raspberries, fragrant orange zest, and crystallized ginger.
Ingredients
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2 (9-inch) prepared pie dough (such as Pillsbury)
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7 cups fresh rhubarb, cut into 1/2-inch pieces (about 3 lbs.)
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2 cups fresh raspberries
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1/3 cup flour
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1 1/2 cups sugar
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1 cup brown sugar
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1/2 teaspoon kosher salt
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1 teaspoon orange zest
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1/2 teaspoon crystallized ginger, minced
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1/4 cup apricot preserves, melted and strained
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12 scoops vanilla bean ice cream
Directions
1.
Preheat oven to 375 degrees F.
2.
On lightly floured surface, fold in edges of pie dough to 5-inch in width rectangle; roll to 15-inch in length. Transfer to 13.75-in x 4 in rectangular tart pan. Repeat for second tart.
3.
In large mixing bowl, toss rhubarb, raspberries, flour, sugars, salt, orange zest and crystallized ginger. Divide between tart pans and arrange evenly.
4.
Bake for 50 minutes or until crust is golden and fruit is tender.
5.
Cool tarts on cooling rack, brush lightly with warm apricot preserves.
6.
Cut each tart into 6 equal portions and serve topped with vanilla ice cream.
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Recommended Recipe:
Strawberry-Rhubarb Cobbler
This yummy dessert is a wonderful way to use a crop of new rhubarb. Strawberry gelatin provides another layer of fruity sweetness to this recipe.
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