Saturday, June 11, 2011

Rhubarb Tart with Raspberry Cream

IMG_2374 - Version 2

The Blackberry Farm Cookbook was one of my Christmas presents. I felt quit virtuous waiting to receive it until then, since I'd been coveting it for more than a year. The book photographs are so lush, and the recipes so appealing that once I unwrapped the book I almost left it on the coffee table to avoid the kitchen's inevitable trail of smudges, spills, and dented corners. But a cookbook only reaches its full potential when it's used, and I was curious to see if the taste of the food matched the beauty of the book's presentation.

But first, I took the time to read and savor the pages. I like the cookbook's arrangement of recipes by season. I have a few other cookbooks that have this type of organization and they are wonderful resources for menu planning.

I wanted to make something from the Spring section, and when my online buddy Kayte, who had received this book for her birthday, suggested making the Rhubarb Raspberry Tart, I happily agreed to join her (virtually, that is). This is a perfect recipe to make now, when it's not too late to find Spring's fresh rhubarb and Summer's ripe raspberries are appearing on the produce department scene.

n.o.e.'s notes:

- The recipe, which I've included, below, can be found in from The Blackberry Farm Cookbook.

- The tart combines raspberry and rhubarb, but it employs a bit unconventional way of pairing the flavors. The tart filling is straight-up rhubarb; the raspberry part of this tart comes in the whipped cream topping.

- If you want to make this tart and fresh rhubarb is not available, frozen rhubarb is fairly common in the freezer section of many grocery stores.

- To make the filling, half the rhubarb is cooked in a saucepan with orange juice, sugar along with some cornstarch to thicken it. Then the reserved half of the rhubarb is added and the filling is baked in the slightly blind-baked crust until the filling is bubbly and the rhubarb is tender.


- I made 2/3 recipe, in my 7.5" deep tart pan. By mistake I used the book's Sweet Pastry Dough rather than the Basic Pastry Dough which is indicated in the recipe. In my mind, a tart calls for tart crust rather than pie crust, I guess! The sweet dough had an interesting method: the butter is brought to room temperature before being mixed with the other ingredients in a food processor. Then the dough is chilled until it is cool enough to roll out to fit the tart pan.

- When the crust was blind baking, it oozed a lot of butter. I blotted up some of it, but also found that the crust magically re-absorbed the butter as it sat cooling on the counter.

- I rarely, if ever, sweeten my whipped cream, and I left out the recommended confectioner's sugar. I will say, however, that this is one of those times when a slight sweetening of the cream would be welcome.

the verdict:

This was a lovely dessert. The tart crust was delectable and I love the unusual combination of the creamy raspberry topping and the decidedly tart tart.

the recipe:

Rhubarb Tart with Raspberry Cream

adapted from The Blackberry Farm Cookbook and adjusted to 2/3 original size

tart or pie crust of choice in 7 to 8inch tart pan, blind baked and cooled
4 cups of sliced rhubarb
1/2 cup of granulated sugar
heaping 1/2 T of arrowroot or cornstarch (I used cornstarch)
scant 1/4 cup freshly squeezed orange juice
1 1/3 cup wild or regular raspberries (I used regular)
2/3 cup heavy cream
heaping 1/2 T confectioner's sugar (I omitted, but would include next time)

1. In a medium saucepan, combine 2 c of the rhubarb, with the sugar, orange juice and cornstarch. Cook over medium heat, stirring, for 6-7 minutes, until thickened. Remove from heat.

2. Fold remaining 2 c rhubarb into the cooked mixture.

3. Pour filling into the tart shell and bake 25-30 mins, until bubbling. Remove from oven and place on rack to cool to room temperature.

4. In a medium bowl, crush the raspberries with a spoon.

5. Whip the cream and confectioner's sugar in the bowl of a stand mixer or in a medium bowl with an electric hand mixer until the cream forms soft peaks.

6. Fold the crushed berries into the whipped cream and serve with the tart.


Hindy said...

I don't know this cookbook, but the recipes sounds - and looks - great. I'll have to try the raspberry/rhubarb flavour duo.

cocoa and coconut said...

That looks like such a beautiful tart! I love the colours, and of course the flavours! Raspberry and rhubarb sounds like a great combination.

Unknown said...

I just used the last of my rhubarb to make muffins, and now, having seen this post, I'm totally bummed! I'm going to have to search for more (or worst case, pick up frozen) because this looks fantastic. I'd been all about the rhubarb/strawberry combination, but I think I liked raspberry/rhubarb even more when I tried it recently.

Mary said...

This looks and sounds amazing! I love raspberries and rhubarb together.

Kayte said...

Thanks for making this with was the first recipe I made from the book (a birthday gift from Mark, thanks to you...I love it!). I should post this as well, it was good. I did use the right crust and liked it very much. I also sweetened the all went together so well. What are we making next?