Alsation Rhubarb Tart
- 2 cups all-purpose flour
- 1 teaspoon sugar
- Pinch of salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1 large egg
- 2 tablespoons plus 1 teaspoon ice water
- 2 pounds rhubarb stalks, cut into 1/3-inch, diced
- 1 1/3 cups sugar
- 1 cup heavy cream
- 2 large egg yolks
- 3 large egg whites
- pinch of salt
- Combine flour, sugar and salt in food processor. Add butter and pulse until the size of peas. In small bowl, whisk egg with ice water. Drizzle egg mixture over dough and pulse until evenly moistened. Turn dough out onto a work surface, gather and shape into a disk. Wrap in plastic and chill until firm. About 30 minutes.
- Toss rhubarb with 1/2 cup of the sugar in a bowl and transfer to strainer. Set strainer over the bowl in refrigerator overnight to drain.
- Preheat the oven to 375. Roll out pastry on lightly floured surface, to a 14-inch round. Fit pastry into a 10-inch tart pan with removable bottom, trim overhanging pastry.
- Line the pastry with foil, fill with pie weights and bake in the lower third of the oven for about 20 minutes, or until set. Remove foil and weights, bake shell for an additional 10 minutes or until cooked and bottom is lightly golden.
- Extract as much liquid as possible by lightly pressing the rhubarb. In a bowl toss rhubarb with 1/3 cup plus 1 tablespoon of sugar. Spread rhubarb in the shell and bake in center of oven for 15 minutes or until rhubarb is just tender.
- In a medium bowl, whisk cream and egg yolks with 3 tablespoons of the sugar. Pour custard over rhubarb and bake in lower third of the oven for about 20 minutes, or until set.
- Increase oven temp to 415 and position a rack in the upper third of your oven. In a large bowl, beat the egg whites and salt with a hand-held electric mixer, until firm peaks form. Gradually add remaining 1/4 sugar, beat until whites are stiff and glossy. Spread meringue over the tart all the say to the side. Bake in the upper third of the oven for 5 minutes , or until meringue is lightly browned. Let cool, remove ring, slide tart onto a cake plate.
We are pairing this beauty with a wine from our Alsace tasting parcel, Martin Schaetzel Gewurztraminer, 2013
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Recipe adapted from Food & Wine