Our next recipe from our Executive Chef is a Rhubarb Tart. For those of you who have gotten sucked into quarantine baking, this is a great recipe to try out next! Here’s a note straight from Chef Xavier on his recipe:

“I hope all is well and that our community is safe and healthy. I thought I would do something fun and on the sweeter, less healthy side with a rhubarb dessert. I’m not going to lie, I’m truly not a fan of rhubarb. But I do know and understand that lots of people love rhubarb, and as we are getting closer to spring and it’s warming up, rhubarb is coming into season. So let’s try a new dessert and have fun with it. I always tell people that you should try different foods at least three times and then make your final judgment. So with that being said, I am making this recipe again to give it another try.“

Servings: This recipe is for a 10″ tart, which usually serves about six people (more or less depending on the size of your slices).

Ingredients:

Flaky Pastry Dough

1 cup bleached flour
1 tsp. sugar
1/4 tsp. baking powder
1/4 tsp. salt
4 Tbsp. cold unsalted butter, cut into 1/2″ pieces
3 Tbsp. sour cream

Rhubarb Filling

1-1/4 lbs. rhubarb stalks, cut into 2″ pieces (4 cups)
3 Tbsp. all-purpose flour
2 Tbsp. dried strawberries or cherries, chopped
2 tsp. pure vanilla extract
3/4 cup granulated sugar
1 tsp. unsalted butter, cut into thin slices and chilled
2 tsp. confectioner’s sugar

Directions:

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse until mixed. Add the butter pieces and pulse until the mixture resembles coarse meal. Chill a work bowl for 15 minutes.
Transfer the mixture to the chilled bowl, add the sour cream and process until the mixture resembles coarse sand. Gather the dough into a ball and pat it into a disk. Wrap the disk in plastic and refrigerate for at least 30 minutes before rolling out.
Preheat the oven to 400 degrees. In a medium bowl, toss the rhubarb with 2 Tbsp. of the flour, the strawberries, vanilla, and 1 Tbsp. of the granulated sugar.
On a lightly floured surface, roll out the pastry to a 14″ round. Transfer the round to a baking sheet.
Combine the remaining 1 Tbsp. each of flour and granulated sugar and sprinkle over the dough to within 2″ of the edge. Spread the rhubarb evenly over the flour and sugar mixture.
Fold the edge of the dough over the rhubarb. Moisten your finger lightly and gently press the creases together so that they hold their shape. Dot the rhubarb with butter.
Bake the tart in the middle of the oven for about 40 minutes or until the rhubarb is tender and the juices are syrupy. Cover the tart with foil halfway through if it is browning too quickly. Let cool for at least 10 minutes and sift confectioner’s sugar over the edge and serve.

Recommendations from the Chef

“Dried strawberries or cherries add sweet, fruity notes that balance the tangy flavor of the rhubarb. Be sure to cut off and discard any leafy portions still attached to the rhubarb; the leaves are poisonous I would serve this with a nice rich creamy ice cream and a dry Rose, the acidity of the wine, along with its strong mineral complexity compliments the flavor of rhubarb quite nicely. I hope you all have a safe and healthy week, enjoy some family time, and try to relax as much as you can. As always, happy cooking.”

Look Forward to More Recipes from Our Executive Chef

Since our facility is closed during the COVID-19 crisis, we’re bringing our delicious catering to you! Chef Xavier is sharing some of his favorite recipes that you can enjoy with your families. Check back on our blog for more coming soon!

If you want to go one step further, you can even share your meal on our Facebook page. We’d love to see how these recipes are turning out for you all!