Rhubarb Raspberry Tart
2 cups all purpose flour
1/2 cup cornmeal
1 tbsp granulated sugar
1/2 tsp salt
1 cup cold unsalted butter, cut in cubes
3 tbsp sour cream
1/2 cup ice water
Filling:
1 cup sugar
3 tbsp cornstarch
5 cups sliced fresh rhubarb
1 1/2 cups black or red raspberries
1 tbsp lemon juice
1/3 cup dry bread crumbs
2 tbsp butter, softened
Glaze: 1 egg yolk
Mix flour, cornmeal, sugar and salt. Cut in with a pastry blender butter until large crumbs form. Mix sour cream and water in a glass measuring cup. Then drizzle over flour mixture and mix until dough forms. You can add another tbsp of water if needed. Divide the dough into 6 pieces and shape into discs. Refrigerate for 30 minutes or refrigerate up to 25 hours.
Filling: Take out 2 tbsp of suger for sprinkling later. Mix sugar and cornstarch together then set aside. Toss in a large bowl sliced rhubarb, berries, lemon juice and cornstarch mixture.
On a floured surface roll out the discs of pastry to 8 1/2 inches. Put on oiled baking sheets or parchment lined sheets. Sprinkle centre of pastry with bread crumbs then spoon in 1 cup rhubarb mixture ofer top. Dot with 1 tsp of butter. Lift sides of pastry to form crust for the edges. Just tucking up the edges.
Glaze: Beat egg yolk with 1 tbsp of water then brush over pastry. Sprinkled the sugar.
Bake at 425 F for 10 minutes. Reduce heat to 350 for a further 10 minutes. Turn the pans for even cooking and bake a further 10 minutes or until filling bubbles and crust is golden. Cool on racks. Makes 6 - 8 servings.
Rhubarb Tapioca Tarts
3 cups fresh diced rhubarb
1 1/4 cups sugar
1/3 cup orange juice
1 cup water
5 tablespoons quick cooking tapioca
Cook the rhubarb, sugar and water for about 15 minutes, then place it in a double boiler with the tapioca and continue cooking for 20 minutes. Stir often to prevent lumping of the tapioca. Gool. Add the orange juice. When ready to serve, pour the mixture into previously baked tart shells. Top off with pink-tinted whipped cream. |
