Rhubarb praline torte with spring strawberries

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on April 8, 2012 at 11:27 AM

Updated Monday, Apr 9 at 1:57 PM

This torte is very similar to a classic old fashioned chess pie, but thinner and more elegant. It bakes up all caramel-y in the center with a crisp, toffee-like brûlée on top. The rhubarb lends it a tart, pale pink note and the strawberries are the perfect bright counterpoint. Glorious!

(Makes one 10-inch tart)

For the filling:
Pastry crust to line a 10-inch tart pan (recipe below)
1 cup thinly sliced organic rhubarb
2 1/4 cups unrefined sugar (divided)
2 ounces (1/2 stick) butter, melted
4 large eggs, beaten
1 tablespoon lemon juice
2 tablespoons finely ground hazelnuts

Prep you pastry crust as directed below. Or you may use a pre-made pastry crust rolled out to fit your tart pan.

Preheat your oven to 325 degrees.

In a small saucepan, simmer the rhubarb with 1/4 cup of the sugar until very soft. Cool slightly and puree in a food processor. Combine the rhubarb puree with the rest of the ingredients in a mixing bowl. Pour the filling into the prepared pastry shell. Bake for about 50-55 minutes or until the filling is set and the top is deep golden. The tart will puff as it bakes, but will settle as it cools. Allow to cool completely before serving. It can be served at room temperature or chilled. Serve with sliced fresh strawberries.

For the pastry dough:
1 1/2 cups organic unbleached all-purpose flour
4 ounces (1 stick) chilled unsalted butter, quartered lengthwise and cut into pieces
1 teaspoon salt
1 egg, lightly beaten
1 tablespoon milk

Combine all the ingredients in a food processor and until the dough just begins to gather, about 45 seconds. Remove the dough to a floured surface and form it into a ball. You may at this point proceed with one of two methods: 

 Method one for a finer textured crust: Wrap the dough in plastic wrap and chill it for 1/2 hour. Place the chilled dough on a floured work surface and roll it out into a circle 2 inches larger than your 10-inch tart pan. Fit the dough in the pan and trim any excess.

OR…

Method two for a more rustic crust: Place the dough in a 10 inch tart mold and with your fingers press it around the pan until it is evenly distributed.
 

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