Random Recipe Time!
Rustic Rhubarb-Raspberry Tart
Ingredients
Pastry
1 1/4 cups flour
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup cold butter
4 tablespoons ice water
Filling
1 pound rhubarb
1 cup raspberries
3/4 cup plus 2 teaspoons sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 egg beaten with 2 teaspoons water
1/3 cup sliced almonds
1 tablespoon cold unsalted butter, cut in 3-4 pieces
Powdered sugar, optional
Instructions
Pastry
Combine flour, sugar and salt. Cut in the butter until it resembles small peas. Sprinkle the ice water on the flour mixture and combine just until it begins to come together. Place on a sheet of plastic wrap and gather into a ball. Flatten into a small disc, wrap up in plastic wrap and chill for at least 30 minutes.
Filling
Cut rhubarb into 1 inch pieces (you should have at least 2 cups). Toss the rhubarb with the raspberries, 3/4 cup sugar, cornstarch and cinnamon. Set aside for about 15 minutes.
Roll chilled pastry dough out on a floured surface to a 13 inch circle. Transfer to a rimmed baking sheet, patching any tears. Brush the dough with the egg glaze and sprinkle with the almonds. Spoon the filling into the center of the pastry, leaving a 2 inch border all the way around. Mound it up slightly higher in the center and scatter the butter over the top of the fruit. Fold the border in, pleating as necessary to make a 1 1/2 inch wide edge. Brush the edge with egg glaze and sprinkle with the remaining 2 teaspoons of sugar. Bake at 425F for 15 minutes. Reduce oven to 375F and bake for 25-30 minutes more until pastry is golden brown and the fruit is soft and bubbly. Cool on a wire rack. Sprinkle with powdered sugar just before serving if desired.
Note: Here is a RANDOM RECIPE brought to you by the letter R!!!!! I closed my eyes and picked a cookbook out of my collection. I ended up with The New England Cookbook: 350 Recipies from Town and Country, Land and Sea, Hearth and Home
. Then, I asked my husband to pick a page number....he chose page 617, which has the recipe above. I gotta tell you, it looks like a winner of a dish to me--hope you enjoy!
. Then, I asked my husband to pick a page number....he chose page 617, which has the recipe above. I gotta tell you, it looks like a winner of a dish to me--hope you enjoy!
