You’ll likely want to turn the dough out onto a counter to gently knead it into one mass. The cream and egg yolks can be mixed into the butter mixture with a wooden spoon. The dough will look crumbly but when pinched between your fingers, it will come together.īy hand: The butter can also be blended into the dry ingredients with a pastry blender, or you fingertips. Add the heavy cream and egg yolks and mix until combined. Increase the speed to medium and mix until the butter is as coarse as cornmeal. Using the paddle attachment, add the butter and turn the mixture speed to low (you’ll want to lock the top, so the mixture doesn’t fly about) and mix to break up the butter. In a stand mixer: Whisk the dry ingredients in the bowl of a stand mixer. Add heavy cream and egg yolks and pulse until combined it will look crumbly but it will become one mass when kneaded together. Add the butter and pulse in short bursts, until the mixture resembles coarse cornmeal. In a food processor: Combine the dry ingredients in the work bowl of your food processor. How about that!ġ stick (4 ounces) cold unsalted butter, cut into small piecesġ batch Rhubarb Vanilla Compote (recipe below) It also makes for a wonderfully delicate crust, as it has no gluten in it, but by combining it with regular flour, you can get the structure you need. I bet you would also like to know, “Why corn flour?” Well, Kim Boyce says that she loves cornmeal but found that by combining it with corn flour she could get the full flavor and pretty color of cornmeal without the rough bite. I discovered I’d only brought home 1 1/2 pounds of rhubarb, scaled the recipe down, then found that my tarts did best with less than the recommend amount of compote, 3 tablespoons instead of 4, which meant than I only needed 3/4 of the volume - brilliant! It couldn’t have worked out more perfectly and I am recommending the same below. The original recipe also used 2 pounds of rhubarb. The original recipe included a rhubarb hibiscus compote which I am sure would be wonderful, but I’m not so into the floral thing and quite into the rhubarb-vanilla bean combination, so I changed it. Your friends will thank you, if you’re nice enough to share. Plus, because they hang out the freezer for an hour before you bake them (the only time the dough needs to be chilled, hooray!) you’ve got the ultimate “do ahead” built into the recipe - keep them in the freezer until you actually need them, so you can always serve them warm. The rustic style of the dessert is such that the more haphazard you are - tears! uneven edges! floppy sides! wild curls! - the better they look. You don’t need to play supermarket roulette looking for the perfect jam to hinge the whole dessert upon. You’re not blind-baking anything (shudder). They’re not only wonderful - a tart rhubarb compote with vanilla bean and dark brown sugar inside a mixed corn flour and cornmeal crust, barely sweet - but completely brilliant. Thus, here I am, my willpower dragging its tail behind it once again, and I brought you some rustic rhubarb tarts. Problem was, in the process of putting it away, those free-form rhubarb tarts on the cover taunted me once again, “Don’t you have rhubarb to use up? You know you wanna!” I needed to put it on a top shelf and come back to it with some willpower. For the sake of repetition, given that I already cannot stop talking about it (“The photos!” “The fresh ideas!” “Those danish, aaah!”). I also hadn’t intended to bake another recipe from my new cookbook obsession, Good to the Grain, just yet. Because they’re shiny and pretty and pearly and pink and I cannot speak for Adam but I am incapable of resisting shiny pretty pearly pink things, nor do I wish to. But then I walked through the Union Square Greenmarket two weeks ago with Adam and we were both lured in by the bundled stalks. Between last year’s cobbler and previous seasons’ filled crumb coffee cake, strawberry rhubarb crumble, strawberry rhubarb pie, loaf cake and even compote, I was pretty sure I had the rhubarb terrain well-covered. I hadn’t intended to audition any new rhubarb recipes this year.
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